Chilly Ginger pickle is one of the essential side dishes in my kitchen that increases the flavor and taste of my everyday meal. Above all it is instant and fresh that does not require too many ingredients like typical Indian pickle or achaar.
This instant chilly ginger pickle is one of the easiest pickles that you can ever make. It tastes delicious with rice, parathas, chapatti and even Indian savory snacks like matthi, gathia and namak pare.
From my childhood I see my mom making varieties of pickles. During my school days my usual tiffin box had paratha and pickle. My mom used to spread the pickle on paratha and then make it a roll. Mmmmm so tasty, I could still smell that nostalgic fragrance of opening tiffin box in the school. This chilly ginger pickle is my mom’s recipe and I love this pickle as you can eat it as soon as you make it. Some times I make this pickle and eat it as a salad.
To make this chilly ginger pickle I used chillies which are not too spicy otherwise pickle will become too hot. I have also used ground mustard in this pickle to give it a little flavor. You can use black or yellow mustard both work fine in this recipe. Also while cutting ginger make sure that they are about the same size as that of chilly.
For making this instant pickle I first washed ginger and chillies and then dried them completely on a paper towel. Then I mixed spices, lemon juice, salt and chilly ginger pickle was ready to eat. You can store this chilly ginger pickle in fridge for about a week.