FRESH TURMERIC PICKLE


FRESH TURMERIC PICKLE

Fresh root turmeric

Fresh Turmeric has much more to offer than just sprucing up a dull-looking dish.

Apart from improving the cosmetic appearance of any dish through its distinctive golden-yellow vibrancy, this root has also earned its place onto the shelves of superfoods for it's proven healing, medicinal benefits, and anti list of curative powers.

Although this golden spice has been around for centuries, it has quite recently made a lot of news in the western world. 

It has drawn a lot of interest and attention due to the presence of an active, curative substance called Curcumin that is proven to be a potent anti-inflammatory and a strong antioxidant.

This root is indeed richly endowed with so many health benefits that people are finding ways to incorporate this into their regular eating habits. It makes a great gift too!

My favourite go-to recipe is to pickle it! So, let's get started.



FRESH TURMERIC PICKLE 

Raw turmeric pickle
Preparation Time-20 mins
Cooking Time-10 mins
Total Time-30 mins
Makes: 40 servings

INGREDIENTS:
100 gms fresh turmeric(washed)
1 tsp Himalayan salt/pickling salt
1/4 tsp black pepper powder
3 tsp apple cider vinegar
1 tbsp lemon juice 
1 cup of water
One sterilized glass jar with lid

DIRECTIONS:
Step 1: Wear kitchen gloves.

This turmeric has quite a taste that needs to be acquired, and hence, I like to eat this in smaller quantities. My preferred way to pickle this turmeric is by grating it or by chopping them into small strips like matchsticks. I also don't de-skin this turmeric, but it's again personal preference. If you like, you can peel the skin and then make thin strips.

CHOPPED TURMERIC

Step 2: In a stainless-steel pot, combine turmeric, salt, black pepper, and add water to cover. Boil uncovered for 3 mins and turn the heat off.

Step 3: Now add Vinegar and lemon juice to the pot and allow the pickle to cool down completely before filling it into the sterilized glass jar.


Step 4: Pour the prepared pickle into the sterilized glass jars leaving 1/2-inch headspace. Adjust the lid after wiping the jar rim.


STORAGE:
This pickle can be left on the window sill for three days and can easily stay in the fridge for up to three weeks provided it is served with a dry spoon and each time.

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TRIED MAKING THIS RECIPE?

Please leave your comments and share a picture on Instagram at #lets_curry

Hasin

Comments

  1. This is the first time I am reading such a unique recipe. Thanks for posting

    ReplyDelete
    Replies
    1. Turmeric has existed in indian cooking for dΓ©cades Sushma, recipe might vary.

      Delete
  2. This is such a fun recipe. I have been trying to get more turmeric into my diet.

    ReplyDelete
    Replies
    1. Good choice to include this into your diet.

      Delete
  3. My mom makes a this achar with the same ingredients πŸ˜ƒ think she adds fennel seeds too.

    ReplyDelete
    Replies
    1. I will try the variation adding fennel seeds Nisha, thanks for the tip.

      Delete
  4. I usually use mangoes and carrots but this sounds absolutely delicious! I love the earthy flavour of turmeric and think this would go really perfectly with so many dishes.

    ReplyDelete
    Replies
    1. You are right Maliha, it goes well with any salads even.

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  5. I have had turmeric pickle πŸ˜‹πŸ˜‹ but I never knew it is so simple to make. We get raw turmeric in plenty hereπŸ˜€πŸ˜€πŸ˜€

    ReplyDelete

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