I absolutely love Indian pickles; they are a wonderful combination of various flavors such as sweet, sour, tangy and spicy all in one bite. My yummy Fresh Ginger Pickle is a great addition to any Indian meal. This delicious pickle also tastes great in sandwiches, wraps & even on pizza!
I also suggest using pickling salt (instead of standard table salt or kosher salt) as it helps to extend the shelf life of the pickle. When making homemade pickles, always remember to use a sterilized cutting board, knife and glass jars. Also, never introduce water of any kind during the pickling process as that will result in quickly spoiling your finished product.
For a quick and easy homemade Indian pickle, you can use always use a store bought pickle masala which is readily available at any Indian grocery store. Always remember that home made pickles have a much shorter shelf life than readymade store bought pickles; they should be refrigerated and eaten quickly.
Do not be intimidated by the though of making Indian pickles. They are easy to make and very delicious. I encourage you try making them; you will be well rewarded.
Fresh ginger pickle differs slightly from most other Indian pickles because the ginger root must steep in the oil & spices for a couple days or longer before it is ready to eat. The duration depends on the age & tenderness of the fresh ginger roots. Younger ginger roots may be ready in 2-3 days while slightly older ginger roots may take up to 1 week. The ginger root should have softened slightly but still retain a little crunch.
FRESH GINGER PICKLE
Yield: 2 medium glass jars
Ingredients:
1 lb fresh young ginger roots, peeled
˝ cup pickling salt (to taste)
2 tbsp red chili powder (to taste)
1 tsp mustard seeds
˝ tsp fenugreek or methi seeds (coarsely ground, best method is by using a mortar/pestle)
4-6 fresh curry leaves
pinch of asafetida (hing)
juice of 1 lime (or lemon)
6 tbsp of oil (vegetable or canola), more if needed
Method:
Using a clean and sanitized cutting board and knife, cut the fresh ginger roots into matchstick size pieces and set aside until needed.
In a large mixing bowl, combine the salt with the red chili powder and lime juice. Add the ginger roots and coat thoroughly. Cover and set aside for at least 1 hour to allow all of the flavors to mingle properly.
In a seasoned wok on medium high, heat the oil and carefully add the mustard seeds. Be careful as the mustard seeds have the tendency to splatter and pop. Once the mustard seeds have stopped “popping”, reduce the heat to low and add the fenugreek seeds, curry leaves & asafetida. Stir and remove the wok from the heat. Set aside to cool until needed.
When thoroughly cooled, add the seasoned oil mixture to the marinated ginger roots. Mix well to combine and store in sterilized glass jars. The pickle will be ready in a week. Refrigerate and enjoy as a tasty accompaniment with any Indian meal.
VARIATIONS:
Feel free to add some julienned slices of fresh garlic or green chilies to the pickle.
You could also add some owa/ajwain (Bishop’s Weed seeds) along with the methi/fenugreek seeds if you wish.
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