Ginger Churan

Recipe by
Total Time:
6 days
Serves: 20
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

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  • 250 g - Fresh ginger, peeled
  • 150 g - Lemon juice, freshly extracted
  • 2 tbsp - Salt
  • 1 tsp - Black salt
  • 1 tbsp - Ground sugar
  • 1 pinch - Alum

How to Make Ginger Churan

  • Slice ginger into either flat slices or 1/2 inch long sticks.
  • Place it in a large wide mouthed glass or pickle jar.
  • Sprinkle alum, half the salt and shake vigorously.
  • Pour lemon juice over it, cover and keep aside for 2-3 days.
  • Drain out liquid completely, dab dry with a clean kitchen cloth.
  • Put it on to a plate, sprinkle remaining salt and sugar.
  • Mix to coat ginger evenly.
  • Sun-dry on a clean piece of cloth for 2-3 days till brittle.
  • Take it indoors and air dry at night.
  • When fully dried, store in a clean screw topped jar.
  • Use as a digestive aid and mouth freshener.