Friday, 12 February 2016

Fresh Turmeric Pickle

The recipe for Fresh Turmeric Pickle that I've posted earlier uses chillies and a completely different method of making the 'gravy' (खार). This recipe was given to me by a family friend and tastes equally delicious, if not more.

Recipe for Fresh Turmeric Pickle:


Fresh Turmeric (Oli Halad)200 gms
Ginger25 gms
Mustard Seeds, Split35 gms
Fenugreek Seeds1/4 tsp
Chilli Powder2 tsp
Salt2 tsp
Asafoetida1.5 tsp
Oil3 Tbsp + 5 Tbsp
Lime JuiceOf 2 limes

How to make Fresh Turmeric Pickle:

1. Wash and peel the turmeric and ginger and pat them dry.
2. Grate the turmeric and ginger with a medium-sized grater. My friend who gave my this recipe prefers to chop the turmeric and ginger.
3. Heat 5 Tbsp oil and fry the fenugreek seeds. Quickly take them out of the oil and then add mustard seeds to the hot oil. Once they pop, turn off the heat and add asafoetida and turmeric to it. Turn off the heat and let the tempering cool down.
4.Meanwhile, coarsely grind the split mustard seeds, chilli powder and fried fenugreek seeds.
5.Now heat 3 Tbsp oil in a pan. We want it hot but not smoking. Pour hot oil over the coarsely ground mixture and mix well. Once it has cooled, a
dd the grated turmeric, ginger and salt and stir to combine.
7.Now add the lemon juice and cooled tempering to the grated turmeric mix and stir it all together.
8.Once all the ingredients are mixed well together, store the pickle in an airtight jar.
Enjoy the pickle with hot puris, paranthas or plain poli. It tastes delicious with rice khichadi or metkut-bhat too. The pickle tastes best after atleast a day of resting.

For this recipe, I like to use the ginger-coloured variety of fresh turmeric since the yellow variety is slightly pungent.
*Never pour hot, or even warm oil onto the fresh turmeric during pickle making since it will cook the turmeric instead of pickling it.
*Make sure your equipment and hands are clean and moisture free. Otherwise, the pickle won't last long.

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