Pickled Ginger
Lunch • India
How to Make Pickled Ginger (Traditional & Healthy Version)
Pickled Ginger, or 'Adrak ka Achaar,' is a tangy and aromatic condiment that has deep roots in Indian cuisine, especially in northern and eastern states. Traditionally used as a palate cleanser and digestive aid, this achaar is a staple at lunch tables, often accompanying dal-chawal, parathas, or even khichdi. Its refreshing taste and digestive properties make it a beloved choice during the summer months, and it is commonly prepared in households to preserve the fresh ginger harvested during the monsoon season. The Indian version of pickled ginger is distinct, utilizing spices such as mustard seeds (rai), turmeric (haldi), and lemon juice (nimbu ras) for a zesty kick. It is popular across Punjab, Bengal, and Gujarat, each region adding its own twist. In Bengal, it may be slightly sweetened, while in Punjab, it is spicier. Pickled Ginger is not only delicious but also health-conscious, as it uses minimal oil and fresh, natural ingredients. It is often served during festivals like Holi and Diwali, when digestive condiments are favored alongside rich meals. With its low calorie profile and high nutritional value, Adrak ka Achaar is perfect for those tracking their calories and seeking a flavorful, vegetarian lunch option.
Ingredients(for 2 tablespoons (standard Indian lunch condiment portion))
- 100 grams Fresh ginger (adrak) (peeled and thinly sliced)
- 1/4 cup Lemon juice (nimbu ras) (freshly squeezed)
- 1 teaspoon Mustard seeds (rai)
- 1/2 teaspoon Turmeric powder (haldi)
- 1 teaspoon Salt (namak) (rock salt preferred)
- 2 Green chillies (hari mirch) (slit, optional for spice) - optional
- 1/2 teaspoon Sugar (cheeni) (optional, for Bengali style) - optional
- 1 teaspoon Mustard oil (sarson ka tel) (cold-pressed)
- a pinch Asafoetida (hing)
- 1/2 teaspoon Fenugreek seeds (methi dana) (optional) - optional
Instructions
- 1
Wash and peel the fresh ginger. Slice it very thin using a sharp knife or a mandoline for uniform pieces.
5 minutes
Uniform slices ensure even pickling and better texture.
- 2
Place the sliced ginger in a mixing bowl. Add salt and turmeric powder. Toss to coat evenly and let it rest for 10 minutes.
10 minutes
Turmeric adds color and boosts antioxidant properties.
- 3
Heat mustard oil in a small tawa or pan until it smokes lightly. Turn off the heat, add mustard seeds, hing, and fenugreek seeds. Allow them to crackle.
3 minutes
Heating the oil releases the aroma and flavors of the spices.
- 4
Pour the tempered oil and spices over the ginger slices. Mix well to combine.
2 minutes
Tempered spices infuse the ginger with authentic Indian flavors.
Why This Dish is Healthy
Adrak ka Achaar is a healthy lunch accompaniment because it uses fresh ginger, minimal oil, and natural spices. It aids in digestive health, making it ideal for calorie-conscious individuals. Unlike heavy pickles, this recipe avoids excess salt and preservatives, focusing on wholesome, plant-based ingredients. Its anti-inflammatory and antioxidant-rich profile is perfect for those seeking nutritious, vegetarian options.
Pickled Ginger is loaded with antioxidants, especially from ginger and turmeric. It supports digestion, boosts immunity, and acts as an anti-inflammatory agent. Ginger is rich in vitamins B6 and C, and minerals like magnesium and potassium. Mustard seeds and oil provide healthy fats and aid in nutrient absorption, while lemon juice supplies vitamin C. This condiment is low in calories, contains negligible fat, and is naturally gluten-free and vegan.
Pro Tips
- 💡Tip 1: Use young, tender ginger for milder taste and softer texture.
- 💡Tip 2: Always heat mustard oil until it smokes lightly to remove raw taste.
- 💡Tip 3: Add lemon juice only after cooling the tempered oil to preserve vitamin C.
Storage & Serving
Store Pickled Ginger in an airtight glass jar in the refrigerator. It stays fresh for up to 2 weeks. Always use a dry spoon to avoid contamination. Let it marinate for at least an hour before serving for best flavor.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 10.0 kcal |
