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Wednesday, December 30, 2015

Ginger pickles

How to make ginger pickles Three easy and quick recipes of ginger pickle, pickled ginger, Adhark ka achaar recipe with step by step pictorial guide. Pickle recipes of ginger, No oil - no spice, ginger pickle recipe, Andhra recipe - Allam Pachadi Pickle, Spicy Sliced Ginger Pickle recipe.

Hello Friends

Today's blog post is about three very easy and quick pickle recipes of ginger. These pickles are great accompaniment for all types of foods and will add a dash of tangy spice to the whole meal. My today's recipe also includes Allam Pachadi.  This delicious spicy pickle is a very popular pickle from Andhra cuisine. 

Ginger is not only used in cooking but also considered as a wonder spice as it has been used medicinally for more than 2000 years. A ginger is the world's healthiest food. Ginger - works great for relieving various digestive related problems such as pain, motion sickness, nausea and a sudden Loss of appetite.

It has natural antihistamine properties and also considered as the best food for winter as give good relief from cold and flu.. Ginger is very good for our immune system.. It has natural anti inflammatory properties and can help to alleviate the problem of arthritis. Ginger works great on menstrual cramps ..

My today's ginger pickle recipes are very easy to make and the best accompaniment for this winter season. Winter season is the best time of year for making ginger pickles as very fresh good quality ginger in available in this period. These pickles have very unique, strong, fiery and pungent flavor and more suitable for the fans of zesty food. 

I'm going to follow blanching method on ginger, but this process is optional, if you enjoy the strong flavor of ginger simply skip this process. Blanching of ginger means to plunge ginger into hot boiling water, cook for 1-2 minutes and then remove it from the hot water and immediately plunge under normal cooking tap water to halt the cooking process.

Let's begin with the first recipe:

1. Sliced Ginger Pickle Recipe

The irresistible ginger pickle is prepared with ginger, chilly powder, mustard seeds, mustard oil, dry jaggery powder and other savory spices.

◾Recipe details

⚫Recipe type - pickles
⚫Cuisine - Indian
⚫Preparation time 10-15 minutes 
⚫Cook time 3-5 minutes 
⚫Ready to eat - within 7-8 days
⚫Best to consume within 10-12 weeks

◾Ingredients required 

⚫150 grams blanched ginger
⚫3 tbsp home made ginger pickle masala
⚫3tbsp dry jaggery powder
⚫1 cup mustard oil 
⚫Salt to taste 


♦Step 1 Make Home made ginger pickle masala

Ingredients required for Home made ginger pickle masala powder

⚫5-6 Kashmiri red chillies 
⚫2 tbsp split mustard seeds
⚫2tsp onion seeds , Nigella seeds (Kalonji 
⚫1tsp split fenugreek seeds (cracked fenugreek seeds )
⚫2tsp fennel seeds (saunf)
⚫1tbsp red chili powder
⚫1tsp turmeric powder
⚫Salt to taste 

☑ Method:-

◾Roast and coarsely grind all the ingredients except salt, turmeric powder and red chilly powder and then mix all together.

♦Step 2: Final preparation.

◾Clean and peel the ginger and cut into small cubes. Blanch the ginger with lemon juice and a pinch of salt Cook for 1-2 minutes. Remove from gas stove, allow it to cool down, and then pat dry with clean cloth. In a mixing bowl, add ginger, home made pickle masala, dry jaggery powder and salt to taste, toss it well. Transfer into sterilized glass jar Add mustard oil and vinegar. Salt is already added in home made masala so don't need to add again.


Pickled Ginger - No oil, no spice ginger pickle

How to make ginger pickle in salt and vinegar, Super quick ginger pickle recipe,

Simple oil free ginger pickle with water and vinegar 

This is my second ginger pickle recipe . This pickle is made with ginger root and has been pickled in salt and in a vinegar mixture.

This pickle can also be combined with green chillies and lemons. No spices or oil is required in this pickle preparation. The preservatives used in this pickle are salt, lemon and vinegar. 

♦Recipe details

⚫Recipe type - pickles
⚫Cuisine - Indian
⚫Preparation time 10-15 minutes 
⚫Cook time 2-3 minutes (if following Blanching method on ginger) 
⚫Ready to eat - within 7-8 days
⚫Best to consume within 8-10 weeks
⚫Best place to store - refrigerator 

♦Ingredients required 

⚫100 grams Ginger 
⚫2tbsp Lemon juice
⚫ 1tbsp Vinegar 
⚫ Salt to taste 


◾Clean and peel the ginger and cut into small cubes or into juliennes.

◾Place water, ginger, lemon juice and pinch of salt in a pan and boil for about 2-3 minutes. Remove from water and place under running water tap. Keep aside until called for.. (we are not going to use this water for pickle preparation). 

◾Bring water to boil and then allow it to cool down. Take a sterilized glass jar, add boiled water, ginger, salt and vinegar , toss it well, cover the lid, store this is a cool place. Will get matured within a week's time and best to use within 8-10 weeks.


Andhra Style Ginger Pickle- Allam Pachadi Recipe/ Tamarind Ginger Chutney 

How to make Tamarind Ginger Chutney, Andhra Style Ginger Pickle - Allam Pachadi Recipe of Allam Pachadi

This is my third recipe of ginger pickle. Ginger is fried and crushed and made with tamarind, jaggery, red chillies, mustard seeds and other savory spices.

◾Ingredients required

⚫2tbsp chopped Ginger 
⚫1tbsp tamarind pulp
⚫1tbsp dry jaggery powder
⚫1tbsp homemade ginger pickle masala
⚫3tbsp mustard oil or sesame oil
⚫Salt to taste (but already added in home made ginger pickle masala - so add according) 


◾Fry ginger pieces till slight change in color. (Follow this process on slow to medium flame for 3-5 minute)

◾Transfer to a bowl and allow to cool down. Then grind to a fine paste.

◾In the same oil where ginger is fried add ginger paste, tamarind pulp, jaggery powder, homemade ginger pickle masala and ½ cup water.. Cook for 2-3 minutes. Switch off the gas stove.

◾Allow it to cool down. Transfer it to an airtight container and refrigerate.


⚫These pickles should be consumed in small quantities. Eating too much ginger root can cause heartburn, diarrhea and mouth irritation.


  1. Droolicious, specially the ginger tamarind chutney! So many delicious ways to include the healthful ginger in our daily diet. Thank you for the yummy recipes :)

    1. Aww! Thanks a million for stopping by and sharing feedback and such a generous appreciation, Very much appreciate your beautiful comment.. I'm very glad that you loved my recipe. You know daily intake will make our digestive system super healthy and it works great in boosting our metabolism..

  2. Wow....
    Kafi Acha pickle
    Par ek cheez puchna chahege is me hm akhi green chilli daal sakte hai? ?

    1. Namaste Soniyaji,

      Kya apka sawal 2nd recipe ke bare mein hai.. jo vingar aur namak ke sath banaya hai?

      Agar haan hai to..

      Aap green chillies daal sakte ho.. par is pickle ko aap 2-3 weeks tak hi rakh sakoge.. jab ki without green chillies hum usey 6-7 weeks tak rakh sakte hain.

  3. So lovely, I tasted store bought Priya one, but this will be better....

    1. Thank you so much soma.:) Yes best part about home made pickle is very economical compared to store bought. Even earlier, I use to buy pickle from the store, but after homemade i feel the efforts we put is worth it and give it lots of satisfaction as fresh, healthy and free from preservatives.

  4. Wow... loved to see you talking about Andhra made it different !!!

    1. I always create and follow simplified versions.. Love to hear and learn from you authentic recipe of ALLAM PACHADI.

    2. will surely post my style ALLAM PACHADI very soon Deepa :)


    1. thank you so much dear for this recipe link.👍🌷😘