VegetarianChutney & Pickle
Adrak-Laisan-Mirchi Achaar
Spice up your meals with this fiery and flavorful Adrak-Lehsun Hari Mirch ka Achar—a classic North Indian pickle that packs a punch! Made with fresh ginger, garlic, green chilies, and a blend of aromatic roasted spices, this pickle is a perfect balance of heat, tang, and bold flavors. The ginger and garlic are marinated in mustard oil and vinegar, creating a mouthwatering condiment that enhances any dish. Whether paired with parathas, dal-chawal, or curd rice, this pickle adds an irresistible zing to your plate. Easy to prepare and bursting with authentic Indian flavors, this homemade pickle will become a staple in your kitchen!
Also known asAdrak-Lehsun Hari Mirch Achar · Spicy Indian Pickle · Punjabi Achar
Method
- Dry roast all the whole spices (mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, coriander seeds, and black peppercorns) on low heat until fragrant. Be careful not to burn them as this can make the masala bitter.
- Let the roasted spices cool completely, then grind them into a coarse powder. Set aside.
- Finely chop the ginger, garlic, and green chilies (you can use a food chopper for convenience). Transfer them to a mixing bowl.
- Add the ground powder, red chili powder, turmeric powder, kalonji, salt and vinegar to the chopped ingredients. Mix well.
- Heat the oil in a pan until it just begins to smoke. Let it cool slightly (about 2 minutes), then pour the hot oil over the ginger-garlic-chili mixture.
- DO NOT STIR IMMEDIATELY. Cover and let it sit undisturbed for 10-15 minutes.
- After resting, give the mixture a good stir and mix thoroughly.
- Taste and adjust salt, if needed.
- Transfer to a clean, dry glass jar.
- The pickle is ready to eat after 24 hours but develops deeper flavor after about a week.
Serve with
Pair this delightful pickle Parathas, Dal-Chawal, Khichdi, Curd Rice, or as a sandwich spread!
