If you’ve ever made pickles at home, you know the smell that fills the kitchen when spices hit warm oil. This ginger pickle (Allam Pachadi) has that same bold, comforting aroma. It’s spicy, tangy, and packed with a strong ginger flavor that can make even simple meals feel more interesting.
This type of pickle is made by cooking ginger into a thick, spiced masala until the sharpness softens and the flavor becomes deeper and richer. Once it sits in oil for a bit, everything blends together and develops that familiar, full ginger pickle taste that feels homemade and satisfying.
The best part is you don’t need much. Even a small spoonful can turn a plain plate into something you actually look forward to eating. If you enjoy pickles with a bold, homemade flavor, this one can easily become a regular in your fridge.
Why You’ll Love This
- Strong ginger flavor with a perfect spicy and tangy balance
- Tastes properly homemade and gets better after resting
- A little goes a long way, so it lasts longer
- Thick masala coating that clings to every bite
- Easy to make in small batches and store easily
- Perfect when you want quick flavor without extra cooking
Ginger Pickle
Ingredients
- 500 g ginger peeled and finely chopped or grated
- 18 g sea salt about 1 tbsp
- 150 ml wood-pressed oil about ⅔ cup
- 20 g mustard seeds powder roasted stone-ground about 2 tbsp
- 8 g fenugreek seeds powder stone-ground about 1 tbsp
- 25 g Guntur red chilli powder stone-ground about 2 ½ tbsp
- 20 g garlic about 8 to 10 cloves, crushed
- 4 g turmeric powder stone-ground about 1 tsp
Instructions
- Peel the ginger, then chop it finely or grate it. Pat it dry using a kitchen towel so there is no extra moisture.
- Heat the wood-pressed oil in a pan on medium heat. Add the ginger and cook for 6 to 8 minutes, stirring often, until the raw smell reduces and the ginger turns slightly darker.
- Lower the heat and add the turmeric powder. Mix for 10 to 15 seconds so it blends evenly.
- Turn off the heat and let the mixture cool completely. This is important because adding spice powders to hot oil can make the pickle taste bitter and can reduce shelf life.
- Once cooled, add the sea salt, red chilli powder, roasted mustard powder, fenugreek powder, and crushed garlic. Mix well until everything forms a thick masala and coats the ginger evenly.
- Transfer the pickle to a clean, dry glass jar. Press it down lightly and make sure a thin oil layer sits on top.
- Rest the pickle for at least 12 hours before eating so the flavors settle properly. Store in the fridge and always use a dry spoon.
Notes
- If wood-pressed oil is not available, sesame oil or mustard oil works well too.
- Mustard powder can be replaced by dry roasting mustard seeds and grinding them finely.
- Fenugreek powder can be replaced by dry roasting fenugreek seeds and grinding them finely.
- For a milder pickle, reduce the red chilli powder slightly.
- Pat the ginger fully dry before cooking to reduce extra moisture in the pickle.
- Cook ginger on medium heat until the raw smell reduces, but do not brown it too much.
- Let the cooked ginger mixture cool completely before mixing in spice powders.
- Keep heat low when adding powders to avoid bitterness.
- Let the pickle rest for 12 to 24 hours for best flavor.
- Store in a clean, dry glass jar and keep it refrigerated for longer shelf life.
- Use a dry spoon every time and avoid introducing moisture into the jar.
- A thin oil layer on top helps preserve freshness for longer.
- A small spoonful instantly adds strong flavor to simple meals.
- Works well as a side with dal, curd rice, or khichdi.
- Can be used as a spicy spread in wraps and sandwiches.
- A little jaggery gives it a sweet-sour balance.
- Roasted sesame powder adds a nutty depth.
- A pinch of hing brings a stronger achar aroma.
- Lemon juice makes the tang brighter and cleaner.
- Black pepper adds warm heat that feels different from chilli.
Nutrition
FAQs
Can I use ginger paste instead of chopped ginger?
Chopped or grated ginger works best because it holds texture in the pickle. Ginger paste can make it too soft and slightly watery.
How long should I rest ginger pickle before eating?
Rest it for 12 to 24 hours. The taste becomes more settled and the masala coats the ginger better.
How long does ginger pickle last?
It can last 2 to 3 weeks in the fridge if stored in a clean, dry jar and kept covered with oil.
Why does my ginger pickle taste bitter?
Bitterness usually comes from fenugreek or mustard being over-roasted or cooked on high heat. Light roasting and low heat work best.
My pickle looks dry after a day, what should I do?
Ginger absorbs oil as it rests. Add a little more warmed oil on top so the pickle stays well coated.
Can I reduce the spice level in this recipe?
Yes. Reduce the red chilli powder slightly and keep the rest of the ingredients the same so the flavor stays balanced.
Ginger pickle is one of those recipes that earns its place in the fridge. It’s spicy, tangy, and packed with that strong ginger taste that instantly lifts even the simplest meal. Once it rests, the masala settles in properly and the flavor becomes even better, which makes it the kind of pickle you’ll keep reaching for without thinking twice.
If you loved Ginger pickle, try serving it with my Quinoa Palao, Jowar Roti, Aloo Mattar Sabzi, Cumin Rice, Vegetable Vindaloo, or Red Lentil Curry for a vibrant contrast of flavors.
Give it a try and let me know how it turns out. There’s plenty more simple, comforting Indian-inspired pickles and foods here on Beyond Chutney to explore.
Have a question or something to share? Leave a comment below!