Kitchen notes · a little help before you start
Ginger Chili pickle (Adrak ka achar)
Ginger Chili pickle (Adrak ka achar) is made with Ginger, Green Chili Pepper, and Lime.
- Prep
- 20 min
- Total
- 20 min
- Original yield
- Serves 20
- Ingredients
- 4 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- Indian · Asian
- Preparation & total time
- Prep: 16–30 minutes · Total: 30 minutes or less
A few quick notes
1. Allow for chilling
Include the chilling step when deciding when to start.
2. Cook in batches as directed
Keep the batch-cooking step when planning the pan space and cooking sequence.
3. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Get to know the ingredients
Lime (large )
In the method: Add the fresh lime juice to this mix, close the lid and give a good shake.
Ginger (peeled )
In the method: Wash the ginger and chili and allow them to air-dry preferably overnight.
Green Chili Pepper (thai or birdseye)
In the method: Wash the ginger and chili and allow them to air-dry preferably overnight.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 20. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 5 Lime (large )Ingredient note
Source: 2 tablespoon SaltIngredient note
Source: 5 ounces Ginger (peeled )Ingredient note
Source: 20 Green Chili Pepper (thai or birdseye)
How to make it
0 of 7 steps completeMake room for Ginger Chili pickle (Adrak ka achar)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
You can make this pickle fresh every week or make them in big batches and refrigerate.
A few questions you might have
What should I prepare first?
Start with this step: Wash the ginger and chili and allow them to air-dry preferably overnight.
Which preparation step should I plan for?
Include the chilling step when deciding when to start.
What happens at the end?
You can make this pickle fresh every week or make them in big batches and refrigerate.
How do I plan the ingredient amounts?
This version serves 20. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Make sure that the mason jar, chilis and the ginger are completely dry before you start making this dish. Even a little bit of moisture can make the pickle go bad sooner. Always use a dry and clean spoon to scoop up the pickle. In case, you are not that fond of chilies, you can make this same pickle with only ginger. There are no exact measurements to this pickle, so you can increase or decrease the quantity of the ingredients as per your taste palate. You can make this pickle fresh with your meal prep and it will last a week if kept outside. If you want this pickle to last longer for 1-2 months, then you can make a big batch and refrigerate it.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: pipingpotcurry.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.