Try this Ginger Green Chilli Pickle recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Take 100 gm green chili and 150 gms ginger clean them, peel the ginger and leave it out in sun to dry for 4 to 5 hours.
- Cut the ginger and green chili. Take green chilies usually used in making sabzi. We have taken thin and spicy green chilies. Remove the stalk from the chili and cut it into two parts vertically. If the chili is too long, cut it and make 4 parts from it. Cut all the chilies the same way. Cut the ginger in thin slices. Green chili and ginger are cut and ready.
- Take a bowl. Put the pieces of ginger and chili in a bowl so that the spices can be mixed well in it. Let the leftover seeds stay aside on the board.
- Add 2 tsp salt, 1 tsp turmeric powder, 2 tbsp mustard powder. This is coarsely grinded mustard. Also add 6 tsp mustard oil and 4 tsp apple cider vinegar. Take 2 lemon and squeeze out its juice.
- Mix all the spices well.
- Tempting Green chili and ginger pickle is ready. This tasty accompaniment will surely add more spice to you everyday food. You can have it anytime. You can have them instantly but the real taste of pickle comes after 2 days, when all the spices absorb well in the chili and ginger.
- Put the pickle in a container and stir it up and down with a dry and clean spoon for 2 days.
Sharp heat from capsaicin combines with the pungent bite of fresh ginger in a raw condiment that relies entirely on acid and oil rather than thermal processing for preservation. Moisture removal is critical before mixing. Drying peeled ginger and stemmed green chillies in direct sunlight for four to five hours evaporates surface water that would otherwise dilute the pickling liquor and encourage bacterial growth. Slicing chillies vertically and cutting ginger into thin strips maximizes the surface area exposed to the surrounding medium, allowing the mustard oil and lemon juice to penetrate cellular walls efficiently. Coarsely grinding mustard seeds releases sinigrin, a glucosinolate that interacts with myrosinase enzymes to produce the characteristic sharp flavor compounds responsible for the condiment's distinctive kick. Apple cider vinegar contributes acetic acid, lowering the overall pH to establish a hostile environment for spoilage organisms. Immediate consumption yields a sharp, fiery crunch, but waiting forty-eight hours transforms the profile entirely. Osmosis draws out residual cellular moisture while allowing salt, acid, and mustard oils to diffuse deep into the plant tissues. Stirring the mixture daily with a clean, dry utensil during this initial two-day resting phase ensures even distribution of the oil and prevents surface mold from forming on exposed pieces. Fresh ginger contains higher levels of volatile compounds that register as bright and pungent, whereas preserved versions mellow as enzymatic activity and acid mellow the raw bite over a storage window of several weeks.
