Turmeric Ginger Pickle | Haldi Adrak Achar | Pickle Recipes
Author: Vindhya Desai
Recipe type: Side
Cuisine: Indian
Prep time:
Total time:
Serves: 1 small jar
- 100 Gm raw turmeric root
- 40 Gm fresh ginger
- 2 Tsp saunf
- 2-3 Tsp sea salt
- 3 Tbsp lemon juice
- Scrub turmeric and ginger well, wipe clean
- Peel both turmeric and ginger
- Slice turmeric and ginger and chop them into small dices
- Pound saunf in a mortar-pestle
- In a clean sterlised bottle or uppinakayi jaadi, layer ½ Tsp salt
- Add a few pieces of turmeric and ginger
- Again sprinkle salt and a little saunf powder
- Add a few more pieces of turmeric and ginger
- Repeat with salt, saunf and turmeric ginger pieces
- Lastly sprinkle salt and saunf again and pour lemon juice
- Mix with wooden spoon lightly and keep aside for 2-3 weeks by window sill
- After 2-3 weeks the turmeric and ginger pieces would have softened and pickled
- Serve with some hot rice and kadhi!
You can also choose to chop turmeric and ginger into julienne or match sticks
Always use a wooden spoon to mix well
Use unwaxed lemon and preferably organic
Time to prepare does not include the time you have to wait for the pickling process
Recipe by Food Of Interest at https://foodofinterest.com/turmeric-ginger-pickle/
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