Mamta's Kitchen

Ginger Pickled in Lime Juice or Vinegar

Adrak - Nimbu ke Ras or Sirke Wali

Vinodini Rastogi


Note from Mamta: Pickled ginger, along with a few other pickles, was something that was almost always there on dinner table in my parents, typically north Indian house. This recipe comes from late Mrs. Rastogi, my sister in-law's mum. She was a superb vegetarian cook. It is one of the best pickled ginger I have tasted.


  • 1 cup peeled and shredded/thinly sliced ginger

  • 1 1/2 tsp. salt

  • 1/2 tsp. turmeric powder

  • 1 1/2 tsp. coarsely ground black mustard or rai seeds (not yellow mustard)

  • 1 1/2 tbsp. mustard oil

  • 1/2 cup vinegar (any light vinegar)

  • Juice of 2 lemons/limes (you can use all vinegar in place of lemon and vinegar)


  1. Wash and leave shredded ginger on a towel for a few hours in the sun or overnight at room temperature. No water should remain.

  2. Place in a jar and add all other ingredients.

  3. Shake well and keep in the sun or a sunny window sill. It takes only 1-3 days to get ready.

  4. Also see Pickle and Chutney Selection.


  • Mamtas verdict-delicious!

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:13241]

Content copyright ©2001-2024 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2024 F² Limited. (All rights reserved. No copying without permission.)
Hosted on Mythic Beasts
All comments and queries to