Ginger pickle, also known as "adrak ka achar" in Hindi, is one of the sour and spicy condiments highly relished in Indian and Southeast Asian cuisine. This quintessential pickle prepares fresh ginger root to make the most of ginger's bold, robust, tangy flavour and many more health benefits. Since ginger is a spice valued in these regions not only for its taste but also for its medicinal purposes, such as aiding digestion and reducing inflammation, when pickled, the sharpness of this spice seems levelled out by the trio of herbs, vinegar, and oil, which make up a condiment that's quite savoury and flavourful. The ginger is peeled chiefly and sliced into skinny slices or even cut in the style of julienne for the full spiciness of the ginger to penetrate the pickling solution. The ginger then goes into the marinating process with a mix of spices such as mustard seeds, red chilli powder, turmeric, fenugreek, and a hint of sweetness using jaggery or sugar. Many recipes use lemon juice or tamarind with ginger as a sharp note to balance the spiciness of the ginger, the earthy quality, and the harmonious flavour, which is both zestful and savoury. Ginger pickle is typically eaten with an assortment of foods that give you something entirely different, a burst of flavour on rice, bread, or lentils. It is essentially a fixture in Indian thalis and pairs marvellously with dosas, idlis, and parathas. The pickle is also long-lasting.

• 100 gms ginger
• 1 tbsp white vinegar
• 4 green chilli
• 2 lemon
• 1 1/4 tsp salt

• Start the recipe of ginger pickle by peeling the fresh ginger root using either the vegetable peeler or the edge of a spoon to remove the outer skin very carefully.
• Cut ginger into thin, even strips, often referred to as juliennes. The thin cut allows the lime juice, vinegar, and salt to penetrate quickly to moisten the ginger evenly.
• Put your ginger slices in a clean mixing bowl. Leave it there for now, as you will be adding a few more ingredients to the same bowl soon.
• Wash the green chillies clean; dry them entirely so that there is no excess water. You can chop these chillies in either thin rounds or thin strips, however, you wish it. Thin slices of the chillies will dole out mild heat into the pickle, which will balance well with the lime's tangy taste.
• Add the sliced green chillies into the mixing bowl containing the strips of ginger. Mix this thoroughly.
• Wash the lemon very well and dry them with a clean towel. Extract 1/2 cup juice.
• Leave the peels on to be used in the pickle, too.
• Cut the leftover lime peel into small wedges or thin strips, and add it to the pickle; the subtle bitterness of the lime peel balances the overall flavour. Add the strips of lime peel into the bowl containing ginger and green chilli.
• Pour lime juice over the ginger, green chilli, and lime peel mix in the bowl.
• Add vinegar to preserve it and give it a wee bit more tanginess.
• Sprinkle salt over the mix, then distribute it evenly.Mix all the ingredients to coat the ginger, green chilli, and lime strips evenly.
• Let it sit in the bowl for about 5 minutes. The ginger will start to seep a bit of its natural moisture and can get light pink.
• Transfer the mixture carefully into a clean, dry, airtight glass container.
• Press the mixture gently down into the jar, expelling any air pockets that may have accumulated. Pack well the mix in the jar.
• Place an airtight lid. Seal the jar exceptionally tightly. Your instant ginger pickle is now ready.
• Store the ginger pickle in the fridge and allow it to sit for at least a few hours to deepen into flavours before serving.