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.
Ingredients
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
Instructions
Prepare Courgettes and ginger, sprinkle with the salt and leave for 1hour.
Place on a towel and ‘wring’ gently to remove all water/liquid. Now leave them to dry overnight on a towel.
Place everything in a bowl, mix and fill in clean jars. Leave on a sunny window sill for a week or two.
