Instant Ginger Green Chilli Pickle is one of those Indian condiments that doesn't require time to ferment. Its more like marinating the ginger and green chilli in salt and lemon juice. Yes with just these 4 ingredients you have a really tasty condiment ready.
Best time to make Instant Ginger Green Chilli pickle
I tend to make this pickle more during the winters as that's when hubs prefers to eat it. Ginger is known for its thermogenic quality which means its has a warming effect to the body when eaten. Hence it explains why its predominantly eaten during the chilly winters. However there is nothing stopping eating this pickle all year round.
This pickle needs just 4 ingredients Ginger, green chilli, lemon juice and salt, all of which are readily available in most homes. Also its super flexible recipe as exact measurements are not a must for this pickle. You could add more green chillies or more ginger or equal quantity depending on your preference. Or even skip the green chilli if you dont prefer the heat.
Instant Ginger Green Chilli pickle is ready to use:
You can serve this pickle immediately after making it or even let it sit for days in refrigerator. It keeps getting better and better (like most pickles) over a period of time. The ginger is my favorite part after it sits for a few days. Salty and tangy!!!
This pickle is a great addition to your sandwiches, burgers, rolls or even to salads. Now a days, I use this sometimes to add heat to my dish especially when I making something same for us all. My kids don't eat spicy, so I leave out the red chilli powder or green chilli from the recipe and instead Hubs and me use this to bring the heat needed for our dish. It really enhances the taste to whatever its added.
Now to the recipe...
Step by Step Method:
Wash the ginger and green chillies and allow to air dry (I usually leave them overnight on a kitchen towel). Then using gloves cut the green chillies in half and remove all the seeds. Cut them further into strips (thin/thick) as desired. Similarly cut the ginger pieces in juliennes or as desired. Now add these to a clean and dry jar and to it add salt. Give it a quick shake/mix well. Then squeeze in the lemon juice sufficient to cover/soak all the pieces. Give it one final mix. This pickle can stay fresh for days at room temperature but I prefer to keep it refrigerated to increase its longevity.
More Instant Pickle recipes:
Hope you enjoy this Instant Ginger Green Chilli Pickle as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
Instant Ginger Green Chilli Pickle
- 6-8 long green chillies approximately 1 cup of loosely packed cut green chillies
- Few pieces of ginger peeled approximately 1 cup of loosely packed cut ginger
- 1-2 lemons juiced
- 1 teaspoon salt or to taste
- Wash the ginger and green chillies and allow to air dry (I usually leave them overnight on a kitchen towel).
- Using gloves cut the green chillies in half and remove all the seeds. Cut them further into strips (thin/thick) as desired.
- Similarly cut the ginger pieces in juliennes or as desired.
- Now add these to a clean and dry jar and to it add salt. Give it a quick shake/mix well.
- Squeeze in the lemon juice sufficient to cover/soak all the pieces. Give it one final mix.
- This pickle can stay fresh for days at room temperature but I prefer to keep it refrigerated to increase its longevity.
- I prefer to deseed the green chillies to make the pickle less spicy but you could leave the chillies whole if you prefer a hot/spicy pickle.
- Make sure to use gloves while handling green chillies and they could leave a burning sensation if gloves are not used.
- Make sure Jar, green chillies and ginger pieces are completely dry. Otherwise the pickle may get spoiled.
- Always use a clean dry spoon while serving this pickle.
- Exact measurements are not a must for this pickle. You could add more green chillies or more ginger or equal quantity depending on your preference. Also adjust the salt and lemon juice to your preference.
- If you dont like heat from green chilli you can totally make this using just ginger.
Hello from Madison and our first time here. Very happy to have found your blog. I love the simplicity yet deliciousness of this recipe. We have a mind to do a Ginger and green chili pair related post on our blog in a different context and were seeing if others are doing something already. And we ended up here. I would definitely link back to this as a great post when i do. Look forward to making these and have these as bright, sharp fun and acidic addition to banh mi like sandwiches and also as a side to daily simple stuff like chana.
Looking forward to exploring more on your blog, great always to find a maharashtrian inspired blogger.
Vikram @ www.breakingnaan.com
Thank you Vikram for the kind words and so glad you found your way here!! We love this pickle and addition in banh mi sandwiches sounds delicious!! Thank you!
I just like to eat chilli raw / take sip of juice, it's a awesome recipe.
Thank you! Glad to know you liked it!! Its a favorite here.
Thanks A R
Will love to try it once
I've never tried to pickle it this way, I have some in the fridge, might try it. The lemon juice picture is amazing.
Love communicating on insta. Take care sweety.