Raw Turmeric Pickle
With the arrival of winter, fresh turmeric arrives in the market, a treasure trove of health benefits. Turmeric is known for its antibacterial, anti-inflammatory, and immunity-boosting properties. It helps keep the body warm and protects against illness. Turmeric also has many medicinal properties and is delicious to eat. Eating turmeric pickle with food enhances its flavor even more. Adding fresh green chilies, ginger, garlic, and spices doubles its flavor.
I've also mixed Amba turmeric into the pickle here.
Ingredients:
- Raw turmeric - 250 grams (finely chopped)
- Amba turmeric - 250 grams (finely chopped)
- Mustard oil - 100 grams
- Mustard seeds - 1 teaspoon
- Cumin seeds - 1 teaspoon
- Fennel seeds - 1 teaspoon
- Asafoetida - 1/4 teaspoon spoon
- Green chilies - 50 grams (paste)
- Ginger - 50 grams (paste)
- Garlic - 50 grams (paste)
- Red chili powder - 4 teaspoons
- Coriander powder - 3 teaspoons
- Turmeric powder - 1/2 teaspoon
- Salt - to taste
Method:
First, peel the turmeric
Wash it and let it sit for a while to let the water dry. Now chop it finely.
Heat oil in a pan and add
to it (mustard seeds, cumin seeds, fennel seeds, Add asafoetida
After crackling, add ginger, garlic, and green chili paste
(ginger, garlic, and green chili paste)
Immediately add chopped turmeric
Mix well
Let it cook for 7-8 minutes
The turmeric will release oil and melt.
Then turn off the gas and add all the dry spices.
(red chili powder, salt, turmeric powder, and coriander powder) Add
Mix well
Add the spices after they cool down (to prevent them from burning).
Now store them in a dry glass container.
Add oil to it. If it's too much, it can only be used for 1 month.
This pickle can be eaten with rice, roti, parathas, and khakras.
I write all my recipes in Hindi and upload them in English using Google Translate. This recipe is mine, and all photos are taken with my iPhone 14 Pro.