Authentic Ginger Lemon Pickle Recipe – Spicy Indian Condiment

Last Updated on 2 months by Neha Deshmukh

Authentic Ginger Lemon Pickle Recipe – Spicy Indian Condiment

Hey everyone! If you’re anything like me, you love a good pickle with your meals. It just adds that extra zing, right? Today, I’m sharing a family favorite – my go-to Ginger Lemon Pickle. It’s incredibly easy to make, bursting with flavor, and honestly, it’s addictive! I first made this when I was craving something spicy and tangy, and it’s been a staple in my fridge ever since. Let’s get pickling!

Why You’ll Love This Recipe

This Ginger Lemon Pickle is more than just a condiment; it’s a little jar of sunshine! It’s wonderfully refreshing, spicy, and tangy – a perfect balance of flavors. Plus, it comes together in just 15 minutes (no cooking required!), making it ideal for a quick homemade treat. It’s fantastic with rice, dal, yogurt, or even just a simple roti. Trust me, once you try this, you’ll be making it again and again.

Ingredients

Here’s what you’ll need to whip up a batch of this delicious pickle:

• 100 grams ginger
• 2 tbsp lemon juice
• 1 tsp salt
• 2-3 green chillies (adjust to your spice preference!)

Ingredient Notes

Let’s talk ingredients for a moment. Using the right ones makes all the difference!

• Ginger: Fresh ginger is absolutely key here. Look for firm, plump ginger with smooth skin. Older ginger can be a bit fibrous, so fresh is best.
• Lemons: In Indian pickling, we often use lemons that have a good amount of juice and a slightly tart flavor. You can use any variety readily available to you – Eureka or Lisbon lemons work beautifully.
• Salt: Don’t underestimate the power of salt! It not only seasons the pickle but also helps draw out the moisture from the ginger, giving it that lovely crisp texture. I prefer using regular table salt, but sea salt works too.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this amazing pickle:

1. First, give your ginger a good wash and peel it. Then, slice it into thin juliennes. The thinner you slice it, the better the texture will be.
2. Pop those ginger juliennes into a glass bowl. Sprinkle the salt over the ginger and give it a good mix. You’ll notice the ginger starts to release some of its moisture – that’s exactly what we want!
3. Now, squeeze in the fresh lemon juice and stir everything together. Watch closely – you’ll see the ginger gradually start to turn a beautiful pinkish hue. Isn’t that neat?
4. Next, thinly slice the green chillies diagonally and add them to the bowl. This is where you can control the spice level, so add more or less depending on your preference.
5. Let the mixture rest at room temperature for about 5-10 minutes. This allows all those wonderful flavors to meld together.
6. Finally, transfer the pickle to sterilized glass jars. Refrigerate for at least 30-40 minutes before serving. This chilling time helps the pickle get even crispier!

Expert Tips

Here are a few little tricks I’ve learned over the years:

• Sterilize your jars: This is super important to prevent any unwanted mold growth. Simply boil the jars and lids for 10 minutes.
• Don’t skip the resting time: Allowing the pickle to rest at room temperature really helps develop the flavors.
• Taste as you go: Feel free to adjust the salt and chilli levels to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level:
  • Mild: Use just one green chilli, or remove the seeds.
  • Medium: Stick to the recipe as is – 2-3 green chillies.
  • Hot: Add an extra chilli or use a hotter variety like bird’s eye chillies. My friend, Priya, loves it super spicy!
• Regional Variations:
  • North Indian: Some North Indian versions add a pinch of asafoetida (hing) for a unique flavor.
  • South Indian: In South India, you might find this pickle made with a touch of mustard seeds tempered in oil.
• Festival Adaptations: This pickle is a wonderful addition to festive meals! It’s especially popular during Diwali and Makar Sankranti.

Serving Suggestions

This pickle is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With a simple bowl of dal and rice.
• As a side dish with yogurt.
• Spread on toast or crackers.
• Alongside a hearty roti or paratha.

Storage Instructions

Store your Ginger Lemon Pickle in an airtight glass jar in the refrigerator. It will stay fresh for up to 2 weeks, but honestly, it rarely lasts that long in my house!

FAQs

Got questions? I’ve got answers!

• What type of ginger is best for this pickle? Fresh, young ginger is ideal. It has a milder flavor and a more tender texture.
• Can I adjust the spice level? Absolutely! Feel free to add more or fewer green chillies to suit your taste.
• How long will this pickle last in the refrigerator? It will stay fresh for up to 2 weeks, but it’s best enjoyed within the first week for optimal flavor and crispness.
• What is the significance of the pink color? The pink color is a natural reaction between the ginger and the lemon juice. It’s perfectly safe and adds to the visual appeal!
• Can I use lime juice instead of lemon juice? You can, but lemon juice provides a more traditional and authentic flavor. If using lime, you might need to adjust the amount slightly as it can be more tart.