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.
Servings: 250 gram
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.