ACHAR of GINGER
A simple, tangy Indian ginger pickle made by curing fresh ginger pieces in salt, black pepper, and lemon juice over one week. The result is a sharp, aromatic condiment traditionally stored in a stone or earthen pot.
Ingredients
- 930 grams (approximately 1 seer) Fresh ginger (1 seer is a traditional Indian unit equal to approximately 930 g. Choose firm, fresh ginger roots.)
- 233 grams (approximately 1 powa) Salt (1 powa is one quarter of a seer, approximately 233 g. Use plain non-iodised salt if possible, as iodised salt can discolour pickles.)
- 29 grams (approximately ½ chhatak) Powdered black pepper (½ chhatak is approximately 29 g. Use finely ground black pepper.)
- 0 enough to fully submerge the ginger Lemon juice (Freshly squeezed lemon juice is preferred. You will need enough to completely cover and immerse all ginger pieces in your chosen jar or pot.)
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Instructions
- 1Using a spoon or the back of a knife, scrape the skin off all the ginger (approximately 930 g). The edge of a spoon is the easiest tool for this — it follows the contours of the root without wasting flesh. Once fully peeled, rinse the ginger thoroughly under cold running water to remove any dirt or fibres. Pat dry with a clean cloth or paper towel.
- 2Place the peeled and washed ginger on a clean chopping board. Cut it into bite-sized pieces — roughly 2–3 cm chunks or thin slices, whichever you prefer. Smaller pieces will absorb the pickling liquid more quickly and evenly.
- 3Place the ginger pieces in a large bowl. Add approximately 233 g of salt and 29 g of powdered black pepper. Using clean hands or a spoon, toss and rub the ginger pieces thoroughly so every piece is well coated on all sides. Spread the coated ginger out in the bowl or on a tray and set aside at room temperature for at least 3–4 hours. This draws out moisture from the ginger and begins the curing process. You will notice liquid pooling at the bottom — this is normal.
- 4Transfer the salted and peppered ginger pieces (along with any liquid that has collected) into a clean stone or earthen pot, or a wide-mouthed glass jar. Pour over enough freshly squeezed lemon juice to fully submerge all the pieces — press the ginger down so there are no pieces floating above the surface of the liquid. Leave the pot uncovered or loosely covered with a muslin cloth in the open atmosphere (outdoors or on a well-ventilated windowsill) for a full 7 days. The open-air exposure is traditional and helps the pickle mature. Stir or gently shake the pot once a day to ensure even pickling. Keep it away from direct harsh sunlight, rain, or insects by using a muslin cloth cover. After 7 days the ginger will have softened slightly and taken on a deep tangy, spiced flavour.
- 5After 7 days, using a clean spoon or tongs, lift the ginger pieces out of the lemon juice and transfer them into a clean, dry stone or earthen pot (or a sterilised glass jar). Cover the pot or jar with a tight-fitting lid. Store in a cool, dry place. The pickle is now ready to serve as a condiment alongside meals.
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