We love eating steamed rice with curd. Some spice has to accompany to make it tasty. We can get pickles in a jar from the grocery shops or make some at home. Ginger pickles, our favourite, are simple to make.
You will need about 250gm of ginger, ten juicy lemons, a dozen green chillies, and five teaspoons of salt.
With a sharp knife, cut the skinned/peeled ginger into cubes of half-a-centimetre a side. Wash the green chillies in water, discard their stems, and cut them into similar-sized pieces. Soak the lemons in water, cut three of them into eighths, and cut them again into three pieces each, discarding the seeds. Squeeze the juice from the remaining seven. Mix them all up in a bowl, add the salt, and you have the pickle!
Press enter or click to view image in full size
A piece of ginger, skin peeled off, ready to be cut into small cubes. Author’s picture.
A dozen green chillies, with the stems broken off. Author’s picture.
Press enter or click to view image in full size
The green chillies cut into pieces half-a-centimetre long. Author’s picture.
Press enter or click to view image in full size
Cubes of ginger, partially in the bowl and partially on a cutting board. Author’s picture.
Press enter or click to view image in full size
All the ingredients are in except the lemon juice. Picture by author
Press enter or click to view image in full size
The finished pickle after a day standing. Don't I love the colours! Author's picture.
