Turmeric Pickle
This tangy, salty and mild spicy fresh turmeric pickle is a simple yet refreshing and requires only 3 ingredients, fresh turmeric, lemon juice and salt. You can use fresh raw yellow turmeric or fresh white turmeric (aka amba haldar) or both together in this recipe. I have used only white turmeric as that’s my favorite. No oil is used in this pickle and it can be ready within 15-20 minutes.
250 gms Fresh raw Turmeric (white or yellow) (Kachi Haldi/Haldar or Amba Haldar)
2-3 teaspoons Salt
1/2 cup Lemon Juice (juice from 3 big lemons) or as needed
  1. Soak fresh turmeric in water for a few minutes to loosen the dirt. Then rinse it under running water.
  2. Pat it dry. Peel it and remove any black spots using a knife.
  3. Cut it into thin slices using a knife or a vegetable slicer (or a nut slicer, as shown in the picture).
  4. Don’t cut it into thick slices or big pieces.
  5. Add 2-3 teaspoons salt.
  6. Add 1/2 cup lemon juice (juice from 3 big lemons) (or as needed).
  7. Mix well.
  8. Transfer it into a sterilized glass jar. Make sure that lemon juice covers the sliced turmeric. Close the lid and keep it in a refrigerator. It will be ready within 2 days. It stays good for around 2 months if refrigerated.
Tips and Variations:
  • You can use both types of turmeric (yellow and white) together in this pickle.
  • To make a spicy pickle, add green chilli and/or sliced ginger.
Taste:  Sweet
Serving Ideas:   Serve fresh turmeric pickle with a meal in the lunch.

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