Instant ginger pickle – We all know the benefits of eating ginger. It is being called a wonder food. Instant ginger pickle is the best way of getting ginger in your diet.
Instant ginger pickle or Racha Hua adrak as it is called in our home hardly takes 5 minutes to prepare. There is no cooking involved. Just cut ginger and chilies add salt and then lemon juice. In winter you can add garlic also to this pickle. We also add fresh turmeric which is quite easily available in Rajasthan to it. I will definitely post the recipe this winters.
This pickle is very good for digestion. Whenever some heavy meal is prepared at home it is definitely served with the food. I do not remember ever having poori or kachori without it.
It also adds great flavor to the food. It goes really well with most of the north Indian food.
Just serve half a teaspoon with roti, poori, sabji, daal, chola bhatura and Pav bhaji. You can add these to any kind of curries.
Its color is so pretty that if you are not hungry then its flavor, smell and color will tempt you to have your meal.
How to make Instant Ginger pickle
Preparation time: 5 minutes
No Cooking required
100 grams fresh ginger
2-3 Green chilies
1 ½ tsp salt
1 big lemon
To make Instant Ginger pickle
Wash, peel and cut ginger into thin strips.
Remove seeds of chilies and cut them. Mix ginger and green chilies in a glass bowl.
Always keep this pickle in a glass bowl.
Add salt and mix thoroughly. You will see that ginger starts changing its color after adding salt to it.
Now add lemon juice. Mix the pickle. Ginger should be soaked completely in lemon juice.
Leave it on the counter for about an hour. The color of the pickle will change to uniform pink.
Keep refrigerated and it will last about a week.