Turmeric Pickle
Raw turmeric pickled in Indian style to preserve, enrich the flavours and goodness of turmeric roots.
..by Aparna Vibhute Yelmar
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Turmeric Pickle
Raw turmeric pickled in Indian style to preserve, enrich the flavours and goodness of turmeric roots.
..by Aparna Vibhute Yelmar
|
| Servings | Prep Time |
| 4people | 2-3hours |
| Cook Time | Passive Time |
| 10minutes | 24 hours |
|
|
Ingredients
- 250gm Turmeric
- 1/2cup fresh lemon juice
- 1/4 cup Sugar
- 1Tbsp Fennel powder (saunf)
- 1Tbsp split mustard seeds
- 1tsp whole mustard seeds
- 1/2tsp Fenugreek seeds
- 2Tbsp Red chilli powder
- 6-7 green chillies (optional)
- 6-7 big garlic pods
- 1cup extra virgin olive oil (or mustard/sesame oil)
- 1/2 Tbsp coriander seeds crushed roughly
- 1tsp coriander powder
- 1tsp cumin powder
- 1 Tbsp Black salt
- 1Tbsp sea salt
Instructions
Preparing fresh turmeric:
- 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.
Tempering:
- 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.
Mix:
- In the tempered mixture, add in lemon juice, salt and turmeric pieces and mix well.
Store:
- 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.
Recipe Notes
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.