Quantcast
Home Pickle Fresh turmeric pickle recipe

Fresh turmeric pickle recipe

by Jeyashri suresh
1372 views
turmeric pickle

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
Print Recipe
0 from 0 votes

Fresh turmeric pickle

Fresh turmeric pickle, a winter specialty recipe
Prep Time25 mins
Cook Time5 mins
Course: Side Dish
Cuisine: Indian
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.

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

You may also like

2 comments

Gayatri Balaji March 3, 2020 - 4:57 am

Wow nice healthy recipe

Reply
Jeyashri suresh March 3, 2020 - 9:46 am

Thank you so much.

Reply

Leave a Comment

Recipe Rating