I tend to make this pickle more during the winters as that's when hubs prefers to eat it. Ginger is known for its thermogenic quality which means its has a warming effect to the body when eaten. Hence it explains why its predominantly eaten during the chilly winters. However there is nothing stopping eating this pickle all year round. This pickle is a great addition to your sandwiches, burgers, rolls or even to salads. It really enhances the taste to whatever its added.
Now to the recipe...
6-8 long green chillies (approximately 1 cup of loosely packed cut green chillies)
Few pieces of ginger peeled (approximately 1 cup of loosely packed cut ginger)
Wash the ginger and green chillies and allow to air dry (I usually leave them overnight on a kitchen towel). Then using gloves cut the green chillies in half and remove all the seeds. Cut them further into strips (thin/thick) as desired. Similarly cut the ginger pieces in juliennes or as desired. Now add these to a clean and dry jar and to it add salt. Give it a quick shake/mix well. Then squeeze in the lemon juice sufficient to cover/soak all the pieces. Give it one final mix. This pickle can stay fresh for days at room temperature but I prefer to keep it refrigerated to increase its longevity.
- I prefer to deseed the green chillies to make the pickle less spicy but you could leave the chillies whole if you prefer a hot/spicy pickle.
- Make sure to use gloves while handling green chillies and they could leave a burning sensation if gloves are not used.
- Make sure Jar, green chillies and ginger pieces are completely dry. Otherwise the pickle may get spoiled.
That's it, out Instant Ginger Green Chilli Pickle is ready. Serve this pickle/condiment with your meal or add it to your salad, sandwiches, burgers and rolls. Enjoy!!