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11 MINS delivery
Turmeric Pickle
Serves 1
15 mins
300 Kcal
Turmeric pickle is a highly flavourful condiment that brings the earthy goodness of turmeric to the table and expresses the boldness of spices along with tangy elements like vinegar or lemon juice. Apart from this, turmeric pickle has also received an ornate yellow colour and numerous health benefits that are incredibly great for adding spice, sourness, and bitterness to a meal. Indian cuisine appreciates it because it can complement various foods like rice, parathas, and curries. The turmeric pickle recipe begins with fresh turmeric roots, which are washed, peeled, and cut into small pieces. Once the turmeric is prepared, it is mixed with salt, chilli powder, mustard powder, and a bit of sugar for balance. These spices form the backbone of the turmeric pickle and add the tanginess and heat that make this pickle so addictive. To enhance the flavour, you could add mustard seeds, fenugreek seeds, and asafoetida (hing) in hot oil when tempering. After the spices are saut ed, pour the tempering over the turmeric mixture. You may add a sourness to it by adding lemon juice or vinegar that defines a good pickle. Mix everything and store the turmeric pickle in an airtight jar, allowing it to mature for some days in a cool, dry place. This pickle recipe, based on turmeric, is straightforward but can be well-customised as to how spicy or tangy you want your pickle
Ingredients required for Turmeric Pickle
- 250 gms turmeric roots
- 1 tsp salt
- 3 lemon
Cooking steps for Turmeric Pickle
- 1Turmeric Pickle is a vibrant, tangy flavor bomb that also happens to be a health booster—think of it as the superhero of condiments.
- 2Fresh turmeric root (250 grams) is the star here, so start by scrubbing and peeling it carefully (gloves are your best friend unless you're into yellow hands).
- 3Slice the turmeric into bite-sized pieces and set it aside.
- 4Squeeze juice from 3 large lemons—fresh is non-negotiable because bottled juice just doesn't cut it.
- 5In a mixing bowl, combine the turmeric slices with the lemon juice and a teaspoon of salt.
- 6Stir until every piece is coated, adding extra juice if needed to ensure the turmeric is swimming in tangy goodness.
- 7Transfer the mix to a clean, dry glass jar with an airtight lid, and let it sit in a warm spot for 2-3 days, shaking it occasionally to ensure even pickling.
- 8Over time, the lemon juice mellows the turmeric's earthy bitterness, creating a tangy, slightly spicy pickle with a gorgeous yellow hue.
- 9Serve it as a zesty side with rice, parathas, or even plain yogurt—it's the kind of condiment that makes everything taste brighter.
- 10Bonus? Turmeric's anti-inflammatory and antioxidant powers mean you're not just treating your taste buds; you're doing your body a solid too.
- 11This recipe of Turmeric Pickle is proof that the simplest recipes can be the most delicious, blending earthy, citrusy, and salty flavors into a jar of pure joy.