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Turmeric pickle
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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


  • 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


  • 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.


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.