How To make Adrak Ka Achar? | Instant Adrak Ka Achar Recipe

• Wash and peel the ginger. Cut it into thin, matchstick-sized pieces.
• Slit the green chillies lengthwise.
• Dry roast the mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, coriander seeds, and nigella seeds in a pan for 2-3 minutes until fragrant.
• Grind the roasted seeds to a fine powder in a mixer or grinder.
• In a mixing bowl, combine the ginger, green chillies, ground spice powder, turmeric powder, red chilli powder, and salt.
• Heat the mustard oil in a pan until it reaches smoking point. Remove it from heat and let it cool down to room temperature.
• Once the oil has cooled down, add it to the mixing bowl with the ginger and spices.
• Add the vinegar to the bowl and mix everything together.
• Transfer the mixture to a sterilized glass jar.
• Store the ginger pickle in a cool, dry place for at least 2-3 days before using it. The longer you let it sit, the more flavorful it will become.

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Tips

• Use fresh ginger for the best flavor and texture.
• Adjust the amount of green chillies and red chilli powder to your preferred level of spiciness.
• Mustard oil is essential for this recipe as it gives the pickle its unique flavor. If you can’t find mustard oil, you can substitute it with any other vegetable oil, but the taste will be slightly different.
• Make sure your glass jar is completely clean and dry before filling it with the pickle to prevent spoilage.
• Adrak ka achar can be stored for up to 6 months if kept in an airtight container in the refrigerator.