How to make Adrak ki Launji -

Hot and sweet ginger pickle.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Ginger (अदरक), Mustard Oil (सरसों का तेल)

Cuisine : Punjabi

Course : Pickles, Jams and Chutneys

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For more recipes related to Adrak ki Launji checkout Ginger Chutney, Adrak Haldi ka Pickle, Adrak aur Aam ka Lachchewala Achaar. You can also find more Pickles, Jams and Chutneys recipes like Baba Ganoush Chilli Jam Orange And Mango Chutney On Corn Chips Onion Red Chilli Chutney

Adrak ki Launji

Adrak ki Launji Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Adrak ki Launji Recipe

  • Ginger cut into thin strips and blanched 150 grams

  • Mustard Oil 3 tablespoon

  • Asafoetida ¼ teaspoon

  • Cumin seeds 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Onion seeds (kalonji) 1 teaspoon

  • Jaggery (gur) roughly chopped 1 cup

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Turmeric powder ¼ teaspoon

  • Salt to taste

  • Green chillies 6-8

  • Vinegar 3 tablespoon


Step 1

Heat mustard oil in a non-stick pan, add asafoetida, cumin seeds, mustard seeds, onion seeds and ginger and sauté on low heat for 4-5 minutes. Add jaggery, red chilli powder, garam masala powder, turmeric powder and salt and mix well. Cook till the jaggery melts

Step 2

Slit green chillies without cutting through and add and mix well. Add vinegar and mix well and cook on high heat till the mixture thickens.

Step 3

Transfer the launji into a sterilized container and use as required.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.