Fresh raw turmeric instant pickle that tastes absolutely amazing when paired with food. This instant turmeric pickle is super easy to make and has the health benefits of raw turmeric.
Raw Turmeric Pickle
Raw turmeric is the most common ingredient in Asian cooking. It has a robust earthy aroma and pungent flavors, mostly added to savory dishes, but sometimes it can also be used in sweet dishes.
Whenever I find raw turmeric in supermarkets, I make sure to buy some to make this instant pickle. It tastes just amazing with any main course dish be it lunch or dinner. The pickle stays fresh in the refrigerator for a few weeks.
Ingrediens Needed to make Turmeric Pickle
Raw turmeric: Fresh rhizome roots of raw turmeric, washed and peeled.
Spices and Salt: Fenugreek, Mustard, ginger powder, asafetida, salt, and red chili powder
Mustard oil: Pikle taste amazing in mustard oil but if desired you can use any oil of your choice.
Lemon juice: Helps in adding a bit of tanginess and increases the shelf life of the pickle by acting as a preservative.
How to make Raw Turmeric Pickle?
Step 1. Prepare Turmeric and Grind Spices– Wash peel and dry the turmeric with a cotton cloth and then grate in a dry bowl. Make a coarse powder of 3 tablespoon black mustard seeds and 1 tablespoon fenugreek seeds separately.
Step 2. Saute Turmeric -Heat a pan and add 1/2 a cup of mustard oil and cook it until the raw smell goes away or for about 5-7 minutes. Now keep the flame low and add 1/4 teaspoon asafetida, 1 teaspoon ginger powder, and the coarsely powdered mustard and fenugreek powder.
Stir and add 1 tablespoon red chili powder and 1 teaspoon salt. Now add the grated turmeric and stir well. Cook for 2-3 minutes. Remove from heat and add 3-4 tablespoon lemon juice.
Step 3. Storage- Let it cool and then transfer into a clean and dry glass jar. Keep refrigerated.
Serving Suggestions
As I mentioned above, this pickle can be served as a great condiment with any of the main course dishes, be it dal, paneer, chole, or paratha. It even tastes heavenly with pulao and khichdi.
Pro Tips
Wash and pat dry the raw turmeric, peel, and then grate or thinly slice.
Make sure the oil is hot when you add the spices and as soon as you add the spices, turn the heat to low.
Saute the turmeric for 3-4 minutes.
Transfer the cooled pickle to a sterilized glass jar.
Keep the pickle refrigerated for longer shelf life.
Like Raw Turmeric Pickle, try these reicipes….
Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Aloo Pakoda and Gluten-Free Samosa and the best one’s Apple Turnovers.
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Turmeric Pickle
Sapana Behl
Fresh raw turmeric instant pickle that tastes absolutely amazing when paired with food.
0 from 0 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Condiments
Cuisine Indian
Servings 200 gm
Ingredients
200 g raw turmeric
3 tablespoon mustard seeds
1 tablespoon fenugreek seeds
1 teaspoon ginger powder
1 tablespoon or as per taste red chilli powder
1 teaspoon salt or as per taste
1/4 teaspoon asafetida
1/2 cup mustard oil
4 tablespoon lemon juice
Instructions
Wash peel and dry the turmeric with a cotton cloth and then grate in a dry bowl.
Make a coarse powder of 3 tablespoon black mustard seeds and 1 tablespoon fenugreek seeds separately.
Heat a pan and add 1/2 a cup of mustard oil and cook it until the raw smell goes away or for about 5-7 minutes.
Now keep the flame low and add 1/4 teaspoon asafetida, 1 teaspoon ginger powder, and the coarsely powdered mustard and fenugreek powder.
Stir and add 1 tablespoon red chili powder and 1 teaspoon salt.
Now add the grated turmeric and stir well. Cook for 2-3 minutes. Remove from heat and add 3-4 tablespoon lemon juice.
Let it cool and then transfer into a clean and dry glass jar.