Raw Turmeric Pickle is another instant pickle. Made with fresh yellow turmeric root and ginger root. Salt and lemon juice are added to complement the pungency of these roots.
Ginger pickle is an everyday recipe for us, but I was recently introduced to Raw Turmeric Pickle by a couple of friends in our society.
For me discovering that you get turmeric root in vegetable market was a novelty and then realizing that lot of people daily and readily consume it one form or another to take due advantage of its health benefits was totally new.
For properties and benefits of turmeric read on!
Turmeric is well-known for its numerous health benefits due to its active compound, curcumin. Top 10 health benefits include:
- Anti-Inflammatory Properties: Curcumin is a powerful anti-inflammatory agent and is known to help reduce chronic inflammation associated with various diseases like arthritis, heart disease, and metabolic syndrome.
- Antioxidant Effects: Turmeric has potent antioxidant properties that help neutralize harmful free radicals in the body, reducing oxidative stress and preventing cellular damage.
- Supports Joint Health: Curcumin can relieve joint pain and stiffness caused by arthritis, particularly rheumatoid arthritis and osteoarthritis.
- Boosts Brain Function: Curcumin may increase levels of BDNF (Brain-Derived Neurotrophic Factor), a growth hormone that supports the survival of neurons. This can enhance memory, improve focus, and reduce the risk of neurodegenerative diseases like Alzheimer’s.
- Improves Heart Health: Turmeric can improve the function of the endothelium (the lining of blood vessels), helping regulate blood pressure and reducing the risk of heart disease. Its anti-inflammatory and antioxidant properties also support cardiovascular health.
- Aids Digestion: Turmeric stimulates bile production, improving digestion and reducing symptoms of bloating, gas, and indigestion.
- Supports Immune System: The anti-inflammatory and antimicrobial properties of turmeric may boost the immune system, helping the body fight off infections.
- Manages Diabetes: Curcumin can help regulate blood sugar levels and improve insulin sensitivity, which may assist in managing diabetes.
- Promotes Healthy Skin: The anti-inflammatory and antimicrobial properties of turmeric can treat skin conditions like acne, eczema, and psoriasis. It also helps brighten skin tone and reduce signs of aging.
- Liver Detoxification: Turmeric supports liver function by enhancing the liver’s detoxification process and promoting bile flow, which helps flush out toxins.
While turmeric is generally safe, consuming it in high doses over time may cause digestive issues in some people. Always consult with a healthcare provider before taking turmeric supplements, especially if you’re on medications.
One adds little ginger which hides the bitter taste of raw turmeric well, along with salt and lemon. That’s all it takes! Your instant turmeric pickle is ready. The flip side – Your hands will go yellow for 1-2 days, but there is really no help for it. You may try wearing gloves.
It stores well in refrigerator for up to 6 weeks. You just need to keep moving the pickle around in the jar every other day, so that lemon juice doesn’t settle down, leaving the top layer dry and without juice.
Always willing to imbibe and introduce healthy ingredients and habits in my family meals, I was happy to learn the recipe for turmeric pickle and made it at the earliest chance.
How to Make Raw Turmeric Pickle at Home?
Raw Turmeric Pickle
Ingredients
- 200 gram raw turmeric root kachchi haldi
- 50 gram ginger
- 3 lemon
- to taste salt
Instructions
- Thoroughly wash and peel both ginger and turmeric roots. Slice them horizontally and then vertically giving you long and thin strands of ginger and turmeric. You can chop in any other size of your choice too.
- Place the chopped turmeric & ginger pieces in a clean glass jar. Add salt and lemon juice. Mix well and keep aside. Allow the pickle to absorb flavors from salt and lemon juice. The longer it sits, the better the flavor is. Usually 3-4 hours is a good time for it to become flavorful. Serve little with your meals.
Notes
- It stores well in refrigerator for up to 6 weeks.
- You just need to keep moving the pickle around in the jar every other day, so that lemon juice doesn’t settle down, leaving the top layer dry and without juice.
- Your hands will go yellow for 1-2 days, but there is really no help for it.
my mother has been making this for a long time now… i’m wondering whether I should follow her footsteps… :-p you’ve made it sound easy too :-) perhaps should…
Cheers, Archana – http://www.drishti.co
Yes it is very easy Archana. I came across this very recently myself.
Until I read this post, I didn’t even know Turmeric Pickle existed. Thanks for sharing the post and recipe.
Even i discovered this very recently. Thanks for reading the post Kishor