6-8long green chilliesapproximately 1 cup of loosely packed cut green chillies
Few pieces of ginger peeledapproximately 1 cup of loosely packed cut ginger
1teaspoonsaltor 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.