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Adrak ka achar
अदरक का अचार: young ginger matchsticks and green chilli in lemon juice and salt, blushing pink overnight
Walk into a Punjabi dhaba in winter and there is often a steel bowl of ginger matchsticks soaking in lemon juice beside the onion rings. Adrak ka achar is the simplest pickle of all: tender ginger, green chilli, salt and lemon, nothing cooked. Young ginger with thin, pinkish skin reacts with the acid and turns a pretty pale pink within a day; older ginger stays yellow but tastes just as good. The flavour is clean, hot and sour, with crunch, and a forkful cuts the richness of sarson ka saag, makki ki roti, chole bhature or a heavy dal makhani. Common mistake: cutting the ginger thick or using fibrous old roots, which stay woody and harsh; slice thin enough to see light through. It is ready when the ginger has softened slightly, the juice tastes less sharp and the slices have taken colour. Fresh ginger in lemon juice keeps in the fridge for up to 2 weeks; discard it if mould appears, the juice turns slimy or the smell turns from fresh-sour to musty. Chef's tip: a pinch of black salt (kala namak) added at the end gives it that dhaba-style sulphurous edge.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the achar
- 5 ½ oz young gingerthin-skinned and juicy
- 4 green chilliesslit, or sliced into rings
- ½ cup lemon juiceabout 3 lemons; must cover the ginger
- 1 ½ tsp salt
- ¼ tsp black salt (kala namak) (optional)
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Method
0/5 doneStep 1: Wash a 300 ml jar in hot soapy water and boil it for 10 minutes, then air-dry upside down until completely dry.
10 minStep 2: Scrape the skin off the 5 ½ oz young ginger with the edge of a teaspoon. Slice it very thinly lengthways, then cut into fine matchsticks. Discard any fibrous pieces.
10 minStep 3: Put the ginger and 4 green chillies in the jar, add 1 ½ tsp salt and pour in ½ cup lemon juice. Stir with a dry spoon so the ginger is completely submerged; add more lemon juice if any sticks poke out.
2 minStep 4: Close the jar and refrigerate overnight. It is ready when the ginger has turned pale pink (young ginger) or glossy yellow and tastes hot-sour rather than raw. Sprinkle in ¼ tsp black salt (kala namak) if you like, just before serving.
Step 5: Keep in the fridge for up to 2 weeks, ginger always under the juice, dry spoon every time. Discard if mould appears, the liquid turns slimy or the smell turns musty.
Nutrition per serving
- Calories
- 8 kcal
- Protein
- 0 g
- Carbs
- 2 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does adrak ka achar take?
- About 15 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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