In Indian cuisine, turmeric plays a very important part. The bright yellow coloured root is usually available in the form of a powder which is used as a spice in cooking. ‘Curcumin’ the main nutrient in turmeric is a known anti-inflammatory agent. Turmeric root is also a very useful cooking ingredient, it can be used in soup broths, chutneys or in this turmeric ginger pickle (haldi adrak achar).
Turmeric ginger pickle is nothing but chopped raw turmeric and ginger root pickled with salt and lemon juice. I have added saunf here to give it a Gujarati tinge and it works very well in this turmeric ginger pickle. Always ensure to make pickles in a clean and dry environment. Sterilise the containers in which you will store the pickle.
This pickle does not use any oil which makes it healthier but salt is still present. So consume in small quantities with your favourite comfort food, mine is with chawal, Gujarati kadhi and some sev. You can also try this with methi kadhi, tastes yum! Store this turmeric ginger pickle in the refrigerator after the pickling process. Try more pickle recipes from FOI, lime pickle, green chilli pickle etc.
- 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!
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
Turmeric Ginger Pickle Stepwise:
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 1/2 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!
