Raw Turmeric Pickle

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Raw Turmeric Pickle is another instant pickle. Made with fresh 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.

Raw Turmeric Pickle
Numerous health benefits are easy to gain by consuming raw turmeric

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. You can read more about properties and benefits of turmeric here.

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.

Raw Turmeric Pickle
Easy to make and enjoy with each meal

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.

Raw Turmeric Pickle
Raw Turmeric Pickle

Raw Turmeric Pickle

Raw Turmeric Pickle is another instant pickle. Made with fresh turmeric root and ginger root. Salt and lemon juice are added to complement the pungency of these roots.
Prep Time15 mins
Total Time15 mins
Course: Pickle
Cuisine: Indian
Servings: 250 grams 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 flavours from salt and lemon juice. The longer it sits, the better the flavour is. Usually 3-4 hours is a good time for it to become flavourful. Serve little with your meals.

Notes

  1. It stores well in refrigerator for up to 6 weeks.
  2. 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.
  3. Your hands will go yellow for 1-2 days, but there is really no help for it.

Join the Conversation

  1. 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

  2. Yes it is very easy Archana. I came across this very recently myself.

  3. Until I read this post, I didn’t even know Turmeric Pickle existed. Thanks for sharing the post and recipe.

  4. Even i discovered this very recently. Thanks for reading the post Kishor

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