Fresh Turmeric Pickle
Pickles are so synonymous to Indian cuisine. Different varieties of pickles in different households. In fact pickle of every house has their unique different taste to it. Usually the recipes learnt from grand mothers are inherited and carried forward. Again the region where its made has it impact on taste.For Example, pickles from Gujarat tend to be sweeter and Andhrapradesh are spicier.
Why make Fresh turmeric pickle?
One such pickle recipe is close to my heart..‘fresh turmeric pickle’ I make an effort to do the tedious job of cleaning raw turmeric, no matter though they stain fingers, some kitchen accessories etc but its worth it because of the genius properties of turmeric. It’s like a weapon to kill and also avoid so many diseases anyone can attract in fast pace life.
Benefits of eating turmeric:
Turmeric is full of anti-oxidants, is anti-inflammatory, anti-bacterial, anti-cancer, lowers risks of brain, heart diseases ,improves Alzheimer’s symptoms and arthritis and has proven to be of help in longevity….so many reasons we should consume turmeric everyday. Then why to have ‘Curcumin supplements‘ to consume turmeric when we can have tastier turmeric pickle to supplement our everyday diet.s.
Don’t forget new studies say that the spices like turmeric when combined with oil are better absorbed and digested in the gut so we can obtain maximum medicinal properties out of them.
When and where would you find fresh turmeric?
Fresh turmeric is harvested during month of October and November in India. SO one can find markets flooding with these golden beauties. They look quite similar to ginger roots but one can distinctly see their yellow golden tinge.
How to choose?
For the pickle, choose the young, slender ones and roots with minimal branches…it just makes life easier while cleaning and chopping 🙂 .
Soak and wash turmeric roots to get rid of dirt and mud.
Rinse, dry and peel turmeric. chop horizontally or in juliennes.
Make tempering, add in spices. Final addition of lemon juice and salt.
: Recipe Card :
| Prep Time | 2-3 hours |
| Cook Time | 10 minutes |
| Passive Time | 24 hours |
| Servings |
people
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- 250 gm Turmeric
- 1/2 cup fresh lemon juice
- 1/4 cup Sugar
- 1 Tbsp Fennel powder (saunf)
- 1 Tbsp split mustard seeds
- 1 tsp whole mustard seeds
- 1/2 tsp Fenugreek seeds
- 2 Tbsp Red chilli powder
- 6-7 green chillies (optional)
- 6-7 big garlic pods
- 1 cup extra virgin olive oil (or mustard/sesame oil)
- 1/2 Tbsp coriander seeds crushed roughly
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 Tbsp Black salt
- 1 Tbsp sea salt
Ingredients
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- Soak turmeric roots in water for half an hour and wash thoroughly to remove all dirt and mud .Spread on kitchen towel and dry in shade for 2-3 hours.
- Peel the turmeric skin roughly and slice them horizontally or in juliennes.
- Heat the oil in a pan and add mustard seeds, fenugreek seeds .The seeds crackle. ( If you're adding any chillies or garlic it's the time to add them in hot oil.)
- Add in split mustard seeds.
- Take pan off the heat and add rest of the spices.
- In the tempered mixture, add in lemon juice, salt and turmeric pieces and mix well.
- Pour all the mixture in air clean, dry, tight container and store in shade. Make sure the the juices of pickle are covering the turmeric pieces fully and there's a layer of oil on top. This helps in picking as well as it keeps away any fungus it might get because of moisture. Pickle is ready but tastes better after minimum two days.
Good to Know
- Green chillies and garlic are optional but if you wish to add, make sure they are washed and dried before going in pickle. Sometimes because of the moisture in green chillies stalks, the pickle may get spoilt.
- oil: I've used olive oil and my mum uses Peanut oil, both work fine. Sesame oil works well too but use of mustard oil might make the turmeric pickle more strong and bitter.
- Fennel seeds powder and black salt are my additions in my mums recipe but i always use them and pickle tastes better and stays fine.
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