Ginger Pickle

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? 😀

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.

Cut each ginger into tiny bite sized pieces.

Add it to a jar (air tight container)

Add salt

Squeeze lemon juice onto the ginger pieces. You’ll instantly notice the color changing to pink.

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)

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.

Then store in the refrigerator upto 6 months and have some everyday.

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