With beautifully rustic and aromatic flavors, this easy instant ginger garlic pickle is an absolute must try if you love Indian cooking.
The pickle comes together in minutes, and can last you for months, turning out to be a great accompaniment with any of your favorite Indian meals.
It is simple and full of flavor- plus, you can tweak the ingredients to your liking too.
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Ingredients For the Recipe
You’ll need two sets of ingredients to make the instant ginger garlic pickle.
For the spice mix
- Cumin seeds: 1 tbsp
- Fennel seeds: 1 tsp
- Fenugreek seeds: ½ tbsp
- Carom seeds: ½ tbsp
- Mustard seeds: 1 tbsp
- Coriander seeds: 1.5 tbsp
For the Pickle
- Mustard oil: 4 tbsp
- Turmeric powder: 2 tsp
- Red chili powder: 2 tbsp
- Prepared spice mix
- Ginger (chopped): 1 cup
- Garlic: ½ cup
- Green chilies (slit): 4-5
- Salt: 2 tbsp
- Vinegar: ¼ cup
How to Make the Instant Ginger Garlic Pickle
Once you have everything ready, here’s what you’ll need to do to make the instant ginger garlic pickle.
In a pan, dry roast the cumin seeds, fennel seeds, fenugreek seeds, carom seeds, and mustard seeds. Let them cool down to room temperature.
Transfer them into a blender and grind into a fine powder. Keep aside.
Next, heat the oil in a pan. Add the turmeric powder, red chili powder, and coriander powder and saute.
Add the prepared spice mix powder next and saute. Turn off the flame.
Add the ginger, garlic, and green chilies next and mix well.
Add salt and mix well.
Transfer the mixture into a glass container and add vinegar. Let it sit for at least 5 hours before consumption.
Store in the refrigerator and eat along with your meal. Shake well before consumption.
Frequently Asked Questions
In addition to the ginger, garlic and chillies that I used, you can also try adding other ingredients into the pickle. Bird’s eye chillies or red chillies can be great additions, and so can small shallots.
Your instant ginger garlic pickle can be stored for up to 3 months, if not longer.
I would recommend refrigerating it for best results.
Remember to use a clean spoon to portion it out every time, and make sure no water or moisture gets into the jar- this will help prevent contamination. 
Tips & Tricks to Make the Instant Ginger Garlic Pickle
Making this ginger garlic pickle may be super easy, but you might want to keep these little tips and tricks in mind.
- I used vinegar to lend some tanginess to the pickle, and to help preserve the ginger and garlic. You can also choose to use lime juice or lemon juice instead.
- Mustard oil is the best choice for this recipe, as it has a smoky, earthy flavor that works well along with the other ingredients. If you don’t have it, you can use almost any other kind of oil of your choice.
- Depending on your personal preference, you can choose to leave the garlic cloves whole and chop the ginger in medium chunks, or chop them all into small squares.
- You can also julienne the ginger to make the pickle look different.
- I would recommend making and storing the pickle at least 2 days before you plan to serve it. This will help the ginger and garlic turn a bit soft, and will help them absorb the flavors of the other ingredients.
- If you want to cut down the heat of the pickle, you can deseed the chillies before you add them into the mix.
- Make sure the jar is clean and completely dry before you transfer the pickle into it. Moisture will cause it to spoil pretty quickly.
- Also make sure the oil and vinegar mixture completely covers all the ginger and garlic in the jar. This will again, help keep it from spoiling.
Serving Ideas & Suggestions
This spicy and tangy instant ginger garlic pickle can be served with pretty much any of your favorite Indian foods. Team it up with some parathas and enjoy it as a hearty breakfast, or serve it as a condiment with your pilafs or rice dishes to elevate their flavors.
Loved this easy pickle recipe? Inspired to try some more flavorful pickles? Here are a few handpicked ones to try your hands at.
📖 Recipe
Instant Ginger Garlic Pickle
Ingredients
For the spice mix
- 1 tablespoon Cumin seeds
- 1 teaspoon Fennel seeds
- ½ tablespoon Fenugreek seeds
- ½ tablespoon Carom seeds
- 1 tablespoon Mustard seeds
- 1.5 tbsps Coriander seeds
For the Pickle
- 4 tbsps Mustard oil
- 2 tsps Turmeric powder
- 2 tbsps Red chili powder
- Prepared spice mix
- 1 cup Ginger, chopped
- ½ cup Garlic
- 4-5 Green chilies, slit
- 2 tbsps Salt
- ¼ cup Vinegar
Instructions
- In a pan, dry roast the cumin seeds, fennel seeds, fenugreek seeds, carom seeds, and mustard seeds. Let them cool down to room temperature.
- Transfer them into a blender and grind into a fine powder. Keep aside.
- Next, heat the oil in a pan. Add the turmeric powder, red chili powder, and coriander powder and saute.
- Add the prepared spice mix powder next and saute. Turn off the flame.
- Add the ginger, garlic, and green chilies next and mix well.
- Add salt and mix well.
- Transfer the mixture into a glass container and add vinegar. Let it sit for at least 5 hours before consumption.
- Store in the refrigerator and eat along with your meal. Shake well before consumption.
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