Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8–10
Difficulty: Easy

Ingredients

For the Jaggery-Ginger Pickle

• 200 g fresh ginger
• 150 g Sarbu Jaggery Powder
• 100 ml lemon juice
• 1 tsp mustard seeds
• ½ tsp fenugreek seeds (methi dana)
• ½ tsp turmeric powder
• 1 tsp Sarbu Black Salt
• ½ tsp red chilli powder
• ½ tsp cumin powder
• ¼ tsp asafoetida (hing)
• 1 tbsp mustard oil
• ½ tsp salt

For Garnishing

• Thinly sliced fresh ginger
• A light sprinkle of roasted cumin powder

Instructions

Step 1: Prepare the Ginger

1. Wash and peel the fresh ginger thoroughly.
2. Cut the ginger into thin matchstick-sized strips.
3. Pat the ginger completely dry using a clean kitchen towel.
4. Ensure there is no excess moisture, as this helps the pickle stay fresh for longer.

Step 2: Prepare the Pickle Masala

1. Heat 1 tbsp mustard oil in a small pan.
2. Add mustard seeds and allow them to crackle.
3. Add fenugreek seeds and sauté for a few seconds.
4. Turn the heat to low and add asafoetida and turmeric powder.
5. Switch off the heat and allow the mixture to cool slightly.

Step 3: Prepare the Jaggery Mixture

1. Place 150 g Sarbu Jaggery Powder in a heavy-bottomed pan.
2. Add 100 ml lemon juice and mix well.
3. Heat on low flame until the jaggery powder dissolves completely.
4. Simmer for 2–3 minutes until the mixture becomes slightly syrupy.
5. Do not cook the jaggery for too long, as the pickle should retain a soft, slightly juicy consistency.

Step 4: Combine the Ingredients

1. Add the prepared mustard oil and spice mixture to the jaggery-lemon mixture.
2. Add Sarbu Black Salt, regular salt, red chilli powder, and cumin powder.
3. Mix everything thoroughly.
4. Add the sliced ginger and gently toss until all the ginger pieces are evenly coated.

Step 5: Cool & Rest

1. Allow the pickle to cool completely to room temperature.
2. Transfer it to a clean, completely dry glass jar.
3. Close the jar tightly and let the pickle rest for 12–24 hours before serving.
4. This resting time allows the ginger to absorb the sweet, tangy, and spicy flavors.

Serving Suggestions

• Serve as a traditional accompaniment with Gujarati meals.
• Pair with thepla, paratha, puri, or rotli.
• Enjoy alongside khichdi, dal-rice, or simple home-cooked meals.
• Serve as a sweet and spicy accompaniment with snacks.
• Add a small portion to a Gujarati thali for a delicious contrast of flavors.

Nutritional Information (Approx. per serving)

Values are approximate and may vary depending on the ingredients and serving size.

Why Use Sarbu Jaggery Powder?

Sarbu Jaggery Powder brings a naturally rich sweetness to this Gujarati-style pickle, perfectly balancing the sharpness of fresh ginger, the tanginess of lemon, and the warmth of traditional pickle spices. Its powdered form dissolves easily, helping create a smooth and well-balanced sweet-tangy coating for the ginger.

Chef’s Tips

• Choose young, fresh ginger for a milder flavor and tender texture.
• Slice the ginger thinly so it absorbs the jaggery and spices evenly.
• Make sure the ginger and storage jar are completely dry before preparing the pickle.
• Don’t overcook the jaggery mixture; a light syrupy consistency is ideal.
• For a stronger Gujarati-style flavor, slightly increase the mustard seeds and fenugreek seeds.
• Allowing the pickle to rest overnight gives the ginger time to absorb the flavors.
• Always use a clean, dry spoon when serving.
• Store in the refrigerator for better freshness and quality.