Ginger-Garlic-Chilli Mixed Pickle: A Spicy Winter Delight That Boosts Immunity and Taste

Kuldeep Singh Chundawat

Nothing elevates a traditional winter meal quite like a fiery, aromatic homemade pickle. Imagine pairing hot bajra rotis, sarson ka saag, and white homemade butter with a spoonful of spicy ginger-garlic-green chilli mixed pickle — the taste is unforgettable. This homemade achar is not just bursting with flavor, but also offers impressive health benefits, particularly during the cold season.

Here’s a simple, tried-and-tested recipe to make this immune-boosting, digestion-friendly winter special pickle right at home.

Ingredients You’ll Need

Garlic cloves (peeled) – 1 cup
Ginger (peeled and finely chopped) – 1 cup
Green chillies (sliced round or lengthwise) – 1 cup
Mustard oil – 4 tablespoons
Ground mustard seeds (rai) – 4 tablespoons
Crushed fennel seeds (saunf) – 4 tablespoons
Carom seeds (ajwain) – 1 teaspoon
Fenugreek seeds (methi dana) – 1 teaspoon
Asafoetida (hing) – ½ teaspoon
Turmeric powder – 1 teaspoon
Garam masala – 1 teaspoon
Salt – 2 teaspoons (or to taste)
Nigella seeds (kalonji) – 1 teaspoon

Step-by-Step Recipe

1. Dry the Ingredients

Spread the garlic, ginger, and green chillies on a clean cloth or newspaper and sun-dry them for 8–10 hours. This removes excess moisture, which helps preserve the pickle longer.

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2. Prepare the Spice Mix

In a mixing bowl, combine all dry spices: ground mustard, crushed fennel, ajwain, methi seeds, hing, turmeric, garam masala, salt, and kalonji. Mix them well and keep aside.

3. Warm the Mustard Oil

Heat the mustard oil lightly until it reaches smoking point. Turn off the flame and allow it to cool. This step enhances flavor and reduces the raw pungency of the oil.

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4. Mix Everything Together

Add the dried ginger, garlic, and chillies to a large bowl. Mix in the prepared spice blend. Pour in half the cooled mustard oil and stir well until everything is evenly coated.

5. Jar It Up

Transfer the mixture to a clean, dry glass jar. Pour the remaining mustard oil over the top to seal the contents and protect them from air exposure.

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6. Sun-Cure the Pickle

Keep the jar in direct sunlight for 1–2 days, shaking it occasionally to ensure even mixing. Your spicy winter pickle will be ready to enjoy after this short curing process.

Health Benefits and Pro Tips

This pickle aids digestion and helps ward off seasonal colds and infections, thanks to the natural antibacterial and warming properties of ginger and garlic.

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If you prefer a milder version, simply reduce the quantity of chillies.
Always store the pickle in an airtight glass container to maximize shelf life and flavor retention.

Whether you’re making it for yourself or as a thoughtful homemade gift, this ginger-garlic-chilli achar is sure to become a winter staple on your dining table.

Author Profile

Kuldeep Singh Chundawat: My name is Kuldeep Singh Chundawat. I am an experienced content writer with several years of expertise in the field. Currently, I contribute to Daily Kiran, creating engaging and informative content across a variety of categories including technology, health, travel, education, and automobiles. My goal is to deliver accurate, insightful, and captivating information through my words to help readers stay informed and empowered.