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.
| Ingredients: |
| 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 |
Directions:
- Soak fresh turmeric in water for a few minutes to loosen the dirt. Then rinse it under running water.
- Pat it dry. Peel it and remove any black spots using a knife.
- Cut it into thin slices using a knife or a vegetable slicer (or a nut slicer, as shown in the picture).
- Don’t cut it into thick slices or big pieces.
- Add 2-3 teaspoons salt.
- Add 1/2 cup lemon juice (juice from 3 big lemons) (or as needed).
- Mix well.
- 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.