PickleFresh turmeric pickle recipe

Fresh turmeric pickle recipe

Fresh turmeric pickle recipe, a simple and easy pickle made with fresh turmeric and ginger. This recipe is shared by my sister a few weeks back. It sounded similar to the Instant Raw mango pickle we make during mango season. I have never tasted fresh turmeric in raw form. We sometimes add in turmeric milk, apart from that i have never used fresh turmeric in my cooking. I used turmeric and ginger in this recipe, but you can replace mango ginger (maa inji ) instead of ginger. This pickle tasted good with curd rice. I finally got some fresh turmeric, also called Kachi Haldi in an Indian shop. Do try this Fresh turmeric pickle recipe and let me know how it turned out.

 

Turmeric pickle
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Fresh turmeric pickle

Fresh turmeric pickle, a winter specialty recipe
Course Side Dish
Cuisine Indian
Prep Time 25 minutes
Cook Time 5 minutes
Servings 1 cup
Author Jeyashri suresh

Ingredients

  • ½ cup Fresh turmeric Thinly sliced
  • 2 tblsp Ginger Thinly sliced
  • 2 green chili
  • 1 tblsp lemon juice
  • Sesame oil 1 tblsp
  • Salt as needed
  • ½ tsp mustard seeds
  • Asafoetida 2 pinches
  • Curry leaves few

Instructions

  • Wash the turmeric roots and ginger nicely.
  • Peel the skin and cut them into very thin strips. You can cut them into thin round slices too.
  • Put them in a ceramic bowl.
  • Finely chop the green chilis.
  • In a pan add 1 tblsp sesame oil.
  • Add mustard seeds. Asafoetida, chopped green chillis, and curry leaves.
  • Once the mustard splutters add the oil mixture to the ceramic pan.
  • Add salt.
  • Mix well or toss gently.
  • Instant fresh turmeric pickle is ready.
  • You can store this in a clean glass jar and keep inside the refrigerator for a week.
  • Enjoy with curd rice.
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Notes

1. You can replace ginger with mango ginger (maa inji)
2. While making the fresh turmeric pickle, use gloves in your hands to avoid getting your hands stained.
  • Wash the turmeric roots and ginger nicely.
  • Peel the skin and cut them into very thin strips. You can cut them into thin round slices too.
  • Put them in a ceramic bowl.
Turmeric + ginger
  • Finely chop the green chilis.
  • In a pan add 1 tblsp sesame oil.
  • Add mustard seeds. Asafoetida, chopped green chillis and curry leaves.
  • Once the mustard splutters add the oil mixture to the ceramic pan.
  • Add salt.
Instant pickle
  • Add salt and lemon juice.
  • Mix well or toss gently.
  • Instant fresh turmeric pickle is ready.
  • You can store this in a clean glass jar and keep inside the refrigerator for a week.
  • Enjoy with curd rice.
  • You can replace ginger with mango ginger (maa inji)
  • While making the fresh turmeric pickle, use gloves in your hands to avoid getting your hands stained.
  • This turmeric pickle stays good for 5-7 days in the refrigerator.
Turmeric pickle

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