Master Chilli-Ginger Pickle: 6 Steps to a Delicious, Long-Lasting Homemade Achaar

• Select fresh, dark green chillies and fibrous ginger, ensuring no rot or dryness, as one bad ingredient can spoil the batch.
• Thoroughly dry chillies and ginger after washing to eliminate moisture, which is the primary cause of fungus in pickles.
• Cut chillies and ginger into uniform sizes for even spice distribution and an appealing look.
• Heat mustard oil until smoke rises, then cool completely before mixing with spices; this enhances flavor and removes pungency.
• Use the correct proportion of mustard seeds, fennel, turmeric, fenugreek, and salt, with salt acting as a crucial preservative.
• Add lemon juice or vinegar for sourness and preservation, and store the pickle in glass or ceramic containers using a dry spoon.

Why It Matters: Follow 6 key steps for a delicious, long-lasting homemade chilli-ginger pickle, focusing on freshness, drying, and proper oil/spice use.