Ginger Pickle

Ginger Pickle (Inji Oorgai) Recipe

Growing up, my mum literally forced this Ginger Pickle down my throat everyday.

“This pickle aids in digestion”, she claimed.

But to expect a 6 year old to eat something as pungent as a ginger pickle just because of its digestive properties is unreasonable!

It wasn’t until I grew up to appreciate diverse tastes and started eating stuff that really mattered did I look at this Ginger Pickle with interest. And can I just say, mum was right! It’s annoying how Mums are always right, innit? 😀

Ginger Pickle (Inji Oorgai) Recipe

This is a very popular pickle prepared in south India. We call it the “Inji Oorugai”. It looks like a Relish, doesn’t it. In fact, I almost titled the recipe as Ginger Relish. And I wouldn’t have been wrong to do that either. Call it whatever you want, but a spoonful of this everyday (with Curd Rice – if you’re a south Indian :D) will work wonders on your stomach!

But of course, if you’re going to be feeding yourself junk all the time and expect this to work its miracle – it wont! 😉

GINGER PICKLE RECIPE | Inji Oorugai | Ginger Relish

Start off with fresh, tender ginger. Wash it extremely well. In case your ginger has a thicker skin, peel it off as much as possible. If not, leave it just like that.
Ginger Pickle (Inji Oorgai) Recipe

Cut each ginger into tiny bite sized pieces.
Ginger Pickle (Inji Oorgai) Recipe

Add it to a jar (air tight container)
Ginger Pickle (Inji Oorgai) Recipe

Add salt
Ginger Pickle (Inji Oorgai) Recipe

Squeeze lemon juice onto the ginger pieces. You’ll instantly notice the color changing to pink.
Ginger Pickle (Inji Oorgai) Recipe

Close the jar and shake it well to mix the lemon juice & salt. (Alternatively, you could do it all in a mixing bowl and then add to the jar)
Ginger Pickle (Inji Oorgai) Recipe

Let it sit outside for a day. You’ll see the color getting darker and darker and the quantity reducing to 3/4th of the original amount.
Ginger Pickle (Inji Oorgai) Recipe

Then store in the refrigerator upto 6 months and have some everyday.
Ginger Pickle (Inji Oorgai) Recipe

Ginger Pickle
 
Prep time
Total time
 
Author:
Serves: 1 cup
Ingredients
  • 100 grams Ginger
  • 1 tablespoon Salt
  • 2 small Lemons
Note
  • Preferably use tender fresh gingers that don't have much skin. However if you can't find them, then use regular gingers but peel the skin off first
  • Adjust the salt & lemon juice according to taste
Instructions
  1. Start off with fresh, tender ginger. Wash it extremely well. In case your ginger has a thicker skin, peel it off as much as possible. If not, leave it just like that.
  2. Cut each ginger into tiny bite sized pieces & add it to a jar (air tight container)
  3. Add salt.
  4. Squeeze lemon juice onto the ginger pieces. You'll instantly notice the color changing to pink.
  5. Close the jar and shake it well to mix the lemon juice & salt.
  6. Let it sit outside for a day. You'll see the color getting darker and darker and the quantity reducing to ¾th of the original amount.
  7. Then store in the refrigerator upto 6 months and have some everyday.
Note
  1. Alternatively, you could do the mixing in a bowl and then add to the jar
  2. Best eaten with Curd And Rice

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