Turmeric is a root that can be found in the market through out the year, but the fresh ones are seen in winter. It is easy to grow in a container or a pot. It has many medicinal properties like anti-inflammatory, anti-fungal, and it’s antibacterial. It’s used for internal health related issues as well as applying on cuts and bruises.
In India we grind the dried turmeric roots into powder and use it in our daily cooking. We also add turmeric into a glass of milk and drink it. My father when he was alive, always wanted a piece of fresh turmeric with his meal...
Recently my friend Rachana had had got fresh turmeric and ginger pickle with the paratha and I just fell in love with it... I got inspired to make this delicious pickle.
Here is my version of the pickle...
To make the Spice powder
15 Guntur Chillies
1/2 tsp Fennel seeds
1 tbsp Coriander seeds
Add the red chillies, coriander seeds and fennel seeds in a grinder. Grind the ingredients into a fine powder.
To make the Pickle
250 grams Fresh Turmeric peeled and grated
200 grams Mango Ginger peeled and grated
100 grams Ginger peeled and grated
Salt to taste
Juice of 3 Limes
2 tbsp Split Mustard seeds
1 tsp Split Fenugreek seeds
1/2 tsp Mustard seeds
1/4 tsp Asafetida
100 ml Sesame Oil
Roast the split fenugreek seeds and split mustard seeds on a low flame for few seconds. Remove them from the flame and let it cool. Mix the split mustard and fenugreek with the spice powder.
Take the oil and heat it up. Once the oil is hot, lower the temperature of the flame. Add the mustard seeds and let it crackle. Add the asafetida and ginger. Stir and cook for a minute. Now add the grated mango ginger and fresh turmeric. Stir and cook for 3 to 4 minutes. Add the spice powder and salt. Stir it together for a minute. Add the lime juice. Stir it well for few seconds. Switch off the flame. Cool the pickle and store it in a dry container. This pickle can stay for 6 months in the fridge. Enjoy the pickle with paratha or curd rice.