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Raw Turmeric and Ginger Pickle

Fresh Turmeric and Ginger Pickle

Swati
North Indian Style Fresh Turmeric and Ginger Pickle in mustard oil and spices is a seasonal pickle recipe, made with fresh turmeric, ginger green chillies with a tangy and lip smacking taste
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Prep Time 7 hours 15 minutes
Cook Time 10 minutes
Course Condiments, Pickles
Cuisine North Indian

Equipment

  • Mixing Bowl
  • Chopping Board
  • Measuring Spoons and Cups
  • Mixing Spoon

Ingredients
  

  • 200 gm Raw/Fresh Turmeric/Kacchi Haldi
  • 100 gm Fresh Ginger/Adrak
  • 10-12 Green Chillies
  • Juice of 2 Lemons

Spices

  • 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

Instructions
 

  • 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.

Video

Notes

Always use a clean and dry spoon to take out the pickle.
Add more oil about 3/4 cup for longer shelf life. Pickle should be properly dipped in oil.
In place of mustard oil you can use ground oil, sesame seed oil/gingelly oil.
Lemon juice can be substituted with any good plant based vinegar.
Keyword Fresh Turmeric and Ginger Pickle
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