Mamta's Kitchen

Ginger Pickled in Lime Juice or Vinegar, Mrs. Rastogi's

Adrak - Nimbu ke Ras or Sirke Wali

Vinodini Rastogi

Mrs. Rastogi was my sister in-law's mum and lived in Delhi. She was a superb vegetarian cook. This is her recipe, one of the best pickled ginger I have tasted.


  • 1 cup peeled and shredded/thinly sliced ginger

  • 1 1/2 tsp. salt

  • 1/2 tsp. turmeric powder

  • 1 1/2 tsp. coarsely ground black mustard or rai seeds (not yellow mustard)

  • 1 1/2 tbsp. mustard oil

  • 1/2 cup vinegar (any light vinegar)

  • Juice of 2 lemons/limes (you can use all vinegar in place of lemon and vinegar)


  1. Wash and leave shredded ginger on a towel for a few hours in the sun or overnight at room temperature. No water should remain.

  2. Place in a jar and add all other ingredients.

  3. Shake well and keep in the sun or a sunny window sill. It takes only 1-3 days to get ready.

  4. Also see Pickle and Chutney Selection.


  • Mamtas verdict-delicious!

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