Mamta's Kitchen

Courgette and Ginger Pickle

Courgette aur Adrak ka Achaar

Mamta Gupta


This is a quick seasonal pickle that can be made with any vegetables that can be eaten raw. It takes only a week or so to be ready and should be eaten within a couple of months. Spices and salt can be adjusted to taste.


  • 500 gm. Courgettes, washed, wiped dry and thickly sliced

  • 3-4 inch root ginger, approximately, peeled and thickly shredded

  • 2 tsp. salt

  • 1/2 tsp. turmeric powder

  • 1 tsp. chilli flakes or coarsely ground dry, red chilli

  • 1 tbsp. coarsely ground brown mustard seeds

  • 1 tsp. Garam Masala (Optional)

  • Juice of 1 lemon

  • 2-3 tbsp. mustard oil


  1. Prepare Courgettes and ginger, sprinkle with the salt and leave for 1hour.

  2. Place on a towel and ‘wring’ gently to remove all water/liquid. Now leave them to dry overnight on a towel.

  3. Place everything in a bowl, mix and fill in clean jars. Leave on a sunny window sill for a week or two.

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