Green Chilli Ginger Pickle is a spicy, tangy Indian condiment that combines the bold heat of green chilies with the fresh zing of ginger. With minimal ingredients and a natural fermentation process, this pickle is perfect for adding a punch of flavor to any meal.
Ingredients:
- 1 cup green chili, chopped (medium-hot variety)
- 1 cup fresh ginger, chopped
- 1 teaspoon mustard seeds (rai), ground
- ½ teaspoon fennel seeds (saunf), ground
- 1 teaspoon lemon juice (freshly squeezed)
- Salt – to taste (around 1 tsp or as preferred)
Instructions:
- In a clean, dry bowl, combine chopped green chilies and ginger.
- Add ground mustard seeds, ground fennel seeds, and salt. Mix thoroughly.
- Pour in the lemon juice and mix again until well combined.
- Transfer the mixture to a clean glass or ceramic jar with a tight lid.
- Place the jar in sunlight for 2 to 3 days, shaking or stirring with a dry spoon daily.
- After 2–3 days, the pickle will become tender and develop its tangy, spicy flavor.
- Once ready, store in a cool, dry place. Refrigeration is optional but recommended for longer shelf life.
Nutritional Information (General):
- Calories: 20 kcal
- Carbohydrates: 3g
- Protein: 0.3g
- Fat: 0.2g
- Fiber: 1g
- Vitamin C: 15%
- Sodium: Varies with salt used
Cooking Tips & Variations:
- Use mild chilies for a less spicy version.
- Add turmeric or a pinch of asafoetida (hing) for extra flavor.
- You can use vinegar instead of lemon juice for a slightly different taste and longer shelf life.
- Add a tablespoon of mustard oil for extra pungency and traditional flavor.
Common Mistakes & Fixes:
- Mistake: Pickle smells odd or gets moldy.
Fix: Make sure the jar is clean and completely dry before use. Always use a dry spoon. - Mistake: Too spicy.
Fix: Mix in some extra chopped ginger or a few mild chilies to balance it out. - Mistake: Pickle isn’t tender after 3 days.
Fix: Let it sit another day in sunlight, shaking it daily.
Chef’s Tips & Tricks:
- Always store pickles in glass or ceramic jars, not metal.
- Keep the jar in sunlight during daytime and indoors at night.
- Stirring daily helps even fermentation and avoids spoilage.
Brand Suggestions:
- Mustard Seeds & Fennel Seeds: TRS or East End (available at Tesco, Sainsbury’s, or Indian stores)
- Lemon Juice: Waitrose Fresh Lemon Juice or Tesco Lemons
- Salt: Maldon Sea Salt or Saxa Table Salt
- Green Chilies & Ginger: Fresh produce from Tesco, Sainsbury’s, or local Indian grocery stores
Equipment & Tools:
- Clean chopping board & knife
- Mixing bowl
- Glass or ceramic pickle jar with lid
- Dry spoon (for mixing daily)
Pairing Suggestions:
- Serve with stuffed parathas, plain dal-rice, or curd rice.
- Great as a side for Indian thalis or tiffin meals.
- Try it with khichdi or pakoras for a spicy twist.
Allergen Information:
- Gluten-Free: Yes
- Vegan: Yes
- Nut-Free: Yes
- Citrus Allergy: Contains lemon juice – substitute with vinegar if needed
- Mustard Allergy: Contains mustard seeds – avoid if allergic
Recipe Instructions Step by Step:
Step 1: Chop Ingredients
Finely chop 1 cup green chilies and 1 cup fresh ginger. Make sure both are dry and fresh.
Step 2: Mix Spices
In a mixing bowl, combine the chopped chili and ginger with 1 tsp ground mustard, ½ tsp ground fennel, and salt to taste.
Step 3: Add Lemon Juice
Pour 1 tsp fresh lemon juice into the mixture and combine well.
Step 4: Jar It Up
Transfer the mixture into a clean and dry glass or ceramic jar. Seal the lid tightly.
Step 5: Sun Curing
Keep the jar in direct sunlight for 2–3 days. Shake or stir daily with a dry spoon.
Step 6: Ready to Serve
After 2–3 days, the pickle becomes soft and flavorful. Enjoy immediately or store in a cool place.