North Indian Style Fresh Turmeric and Ginger Pickle in mustard oil and spices is a seasonal pickle recipe which is made with fresh turmeric, ginger green chillies and a tangy and lip smacking taste
The pickle is made especially during winters then fresh turmeric is available in bulk. It is made in almost every household when the fresh produce is available.
The recipe is passed down from my grandmom to my mom and I learnt it from her. Every winters we make a batches of fresh turmeric and ginger pickle. Sometimes we add garlic cloves also to it.
The pickle is not only delicious but also has upteem health benefits.
Have a small amount of this pickle during winters helps the body to build immunity to fight the cold and cough related infections. And it also helps in digestion.
Fresh Turmeric and It's health Benefits
Indians have great faith in the kitchen remedies using various ingredients especially spices. Turmeric is one of the those. Turmeric has been used in India for thousand of years not only in food preparations but also a medical herb.
Fresh turmeric is available in plenty during the winter season, it belongs to the same family as Ginger and has a crunchy texture, with a mild pungent taste. Dried Turmeric powder that we use for coloring the food/various home remedies is a by product of fresh turmeric.
Recently science has also started to recognize the presence of compunds known as Cucurmin.
Cucurmin which has anti inflammatory, immunity boosting and antioxidant properties.
The compound also helps aiding the degeneration of brain cells, boosts the heart health and helps to get some relief due to inflammation in arthritis.
Here in India, we are blessed to get the fresh produce at almost all the vegetable vendors and stores. For those in US, you can get fresh organic Turmeric from Whole Foods. It was from there I used to pick my stock for making pickle.
Try this delicious and healthy Smoothie with goodness of raw turmeric, ginger carrot and oragnges
Ingredients to make Fresh Turmeric and Ginger Pickle
Fresh Turmeric and Ginger- Choose bright fresh turmeric and Ginger rhizomes.
Spices- Black Pepper(Kali Mirch), Onion Seeds(Kalonji), Fenugreek Seeds(Methi Dana), Yellow Mustard seeds(Rai),Salt.
Black Pepper helps in the absorption the cucurmin, so it is a must add. Other spices are aid in the digestion and have their own health benefits.
Oil- North India we use Mustard oil to prepare pickles as it gives a distinct flavour. Mustard oil has pungent taste and it should be heated to a particular temp before using in cooking. Incase you do not want to use or can't get Mustard oil in your place then you can add Groundnut oil, sesame oil or rice bran oil, add a tsp of extra mustard seeds.
Lemon Juice to soak the lemon and ginger, acts as preservative.
Optional- Green and Red Chillies(I added a few), Garlic cloves(add a few if you want, I skipped).
How to make Fresh Turmeric and Ginger Pickle
This is the North Indian style pickle, which you can store for 2-3 months, due to the addition of more mustard oil. There is another version from Gujarat, where no oil is very less oil is added and with few spices. It has limited shelf life.
To make the pickle, we need to first peel turmeric and ginger. Wear gloves if you do not want your hands to stain. I apply mustard oil before peeling and chopping turmeric. This way the color gets easily washed away and hands are not stained for long.
Cut Turmeric and Ginger in long strips or small bits or cut as preferred.
Soak the cut jujlines in lemon juice for about 30 mins.
In an pan roast the spices and coarsely grind in a mixer. You can also use your coffee grinder for the same.
After 30 mins, add the coarse spice powder to turmeric and ginger lemon mix.
Heat mustard oil in a pan and add the hot oil over the spices. Mix well.
Once the pickle mixture is cooled, transfer to clean and dry or sterilized jar/bottle.
Storage and Shelf Life
Store the pickle in clean and dry glass or ceramic jars preferably. Keep the lid tightly closed.
Always use clean and dry spoon to take out the pickle as any drop of moisture will spoil the pickle within 2-3 days.
This turmeric and ginger pickle can be stored for about 2-3 months by adding more oil. The slices should dip in oil. If using less oil then it will be good for a month at room temperature. Then you can refrigerate and use as required.
Serve Fresh Turmeric and Ginger Pickle or Kacchi Haldi aur Adrak ka Achar with dal rice combo, paranthas, chilla.
It is also a wonderful accompaniment with any of Khichdi , Pulao varieties
Check out Khichdi recipes on the blog-
Another healthy chutney/pickle recipe from the blog for winters
Fresh Turmeric and Ginger Pickle
- Mixing Bowl
- Chopping Board
- Measuring Spoons and Cups
- Mixing Spoon
- 200 gm Raw/Fresh Turmeric/Kacchi Haldi
- 100 gm Fresh Ginger/Adrak
- 10-12 Green Chillies
- Juice of 2 Lemons
- ½-¾ Cup Mustard Oil/Sarson Tail
- 1 tsp Coarse Black Pepper/Kali Mirch
- 1 tsp Onion Seeds/Kalonji
- 2 tsp Fennel Seeds/Saunf
- 2 tsp Fenugreek Seeds/Methi Dana
- 3 tsp Yellow Mustard seeds/Peeli Sarson
- 1½-2 tsp Black Salt or as required
- Wash nicely fresh turmeric and ginger. Pat dry before peeling.
- Peel both turmeric and ginger with knife. Do not use peeler as we want peel out only the skin.
- Cut turmeric and ginger in bite sized pieces or thin strips (or as preferred)
- Squeeze out juice from lemons and soak turmeric and ginger stips in it.
- Take a pan and lightly dry roast fennel seeds, black pepper, onion seeds and fenugreek seeds.
- Transfer to a plate and let the spices completely cool down.
- Coarsely grind the spices in a grinder. You can use your coffee grinder for the same.
- I have used store bought coarsely ground rai or yellow mustard seeds. To coarsely grind it, add with other spices.
- Add the spice powder in turmeric, ginger and lemon mix. Mix nicely.
- Heat oil till it's smoking point and add hot oil over the pickle mix.
- Mix nicely and let it stand till the pickle completely cools down.
- Transfer to a clean and dry glass jar with airtight lid.
- From next day use as required.
When fresh/raw turmeric is available in your nearest stores or vegetable markets, do try it at home. It is easy, quick and can be made with ingredients available in your pantry.
Hope you will try the recipe and you and your loved ones will surely love it as much as my family loves it.
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