Meta Description:
Learn how to make an authentic Ginger-Garlic Mixed Pickle at home — a perfectly balanced blend of spice, tang, and aroma. This traditional condiment enhances the flavor of any meal and stays fresh for months when stored properly.
Introduction
Ginger-Garlic Mixed Pickle is a flavorful combination of bold, earthy, and tangy notes. The sharp heat of ginger blends beautifully with the rich aroma of garlic, creating a mouthwatering condiment that elevates everyday dishes.
It is easy to prepare, requires simple ingredients, and delivers a burst of spice that makes plain meals instantly exciting.
Ingredients You’ll Need
Ingredient Quantity
Fresh ginger (peeled and sliced) 200 g
Garlic cloves (peeled) 200 g
Mustard oil 250 ml
Mustard seeds 2 tbsp
Fennel seeds 1 tbsp
Nigella seeds 1 tsp
Fenugreek seeds ½ tsp
Turmeric powder 1 tsp
Red chili powder 1½ tbsp
Salt 3 tbsp (adjust to taste)
Vinegar 50 ml
Lemon juice 2 tbsp
Step-by-Step Method
Step 1: Preparation
Wash and dry the ginger and garlic thoroughly. Make sure they are completely moisture-free before starting.
Step 2: Frying
Heat mustard oil until it starts to smoke slightly, then lower the heat. Fry the ginger for two to three minutes, remove it, and repeat the same for the garlic. Set both aside to cool.
Step 3: Tempering the Spices
In the same oil, add mustard seeds, fennel seeds, nigella seeds, and fenugreek seeds. Allow them to crackle gently for a few seconds.
Step 4: Add Ground Spices
Mix in turmeric powder, red chili powder, and salt. Stir for a few seconds so the spices release their aroma without burning.
Step 5: Combine
Add the fried ginger and garlic back into the spiced oil. Mix well until every piece is evenly coated.
Step 6: Add Preservatives
Pour in vinegar and lemon juice. Stir well, then let the mixture cool completely.
Step 7: Storage
Transfer the pickle into a clean, dry, sterilized glass jar. For the best flavor, let it rest for two to three days before using.
Storage Guidelines
Always use a dry spoon when taking out pickle.
Keep the jar tightly sealed in a cool, dark place.
Stays fresh for up to six months if handled properly.
For longer preservation, refrigerate the jar.
Serving Ideas
Enjoy it with rice, flatbreads, or savory pancakes.
Mix a spoonful into plain yogurt or lentil soup for extra flavor.
Serve alongside grilled or roasted dishes as a tangy accent.
Frequently Asked Questions
Q1: How long does Ginger-Garlic Pickle stay fresh?
When stored correctly in an airtight jar, it stays good for up to six months at room temperature or longer if refrigerated.
Q2: Can I replace mustard oil with another oil?
Yes, but mustard oil provides the best aroma and depth. Other neutral oils may change the traditional taste.
Q3: Why is it important to heat mustard oil before using?
Heating removes the raw, pungent flavor of the oil and enhances its aroma, making it ideal for pickling.
Q4: How do I make this pickle less spicy?
Reduce the amount of red chili powder and add slightly more vinegar or lemon juice for a milder version.
Q5: What is the key to a long-lasting pickle?
Complete dryness of ingredients and a moisture-free jar are essential to prevent spoilage.
Expert Tips for Perfect Results
Always dry ginger and garlic completely before mixing.
Use freshly ground spices for stronger flavor.
Shake the jar gently every few days to blend the flavors evenly.
Add a little warm mustard oil if the pickle becomes too dry later.
