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Turmeric Ginger Chilli pickle

Written By Sandhya Sharma on Friday, December 27, 2019 | Friday, December 27, 2019

                      Turmeric Ginger Chilli pickle

 
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Turmeric Ginger chilli pickle can be prepared in winter when these ingredients are in season, specially turmeric.
The soothing taste of fresh turmeric and the spiky taste of ginger with spicy red chilli make this pickle fabulous.
While fresh and tender, you will find the texture and taste of ginger are very enjoyable.
Turmeric too has a unique flavour, which has to be understood.
This pickle is not only good in taste but also healthy.
Turmeric and Ginger keeps our body warm and fights cold and cough. It also fights cancer and lower down the sugar level.
I have used some oil to make it long lasting. If you don,t want to use oil, then skip the lemon juice and use white vinegar instead.
You can refrigerate it and use for 15 to 20 days.
Keep it in Sunlight at least 2 to 3 days. I have also added some red spicy chilli to enhance the taste.
Looks colourful and Beautiful with yummy taste.
Fresh turmeric is called Ambahalder in Gujarati language.
If you live in very cold region and fresh turmeric is available throughout the year, you can make this pickle in small quantity at regular intervals. So, let us start the recipe.

Recipe cuisine - Indian


Recipe course - Side dish


Preparation time - 15 minutes


Servings - 250 gm pickle approx.


Recipe ingredients:

100 gm fresh Turmeric
100 gm fresh spicy red chilli
50 gm fresh Ginger
2 teaspoon fennel seeds
1 teaspoon black cumin seeds
1 tbsp yellow split Mustard
1,1/2 tbsp salt
1 big lemon or 1 tbsp white vinegar
1/4 teaspoon Fenugreek seeds
1/4 teaspoon Asafoetida
2 tbsp Mustard oil

Recipe instructions:

Peel and wash the Turmeric and ginger. Wash and cut the top of red chilli and pat dry all the ingredients.
Cut the red chilli in two pieces and Turmeric and ginger in slices.
Keep them under a fan for  half an hour so no moisture is left.
Heat 2 tbsp Mustard oil in a pan. Turn off the gas.

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After 5 minutes, add  asafoetida,fennel seeds, fenugreek seeds and black cumin seeds to the oil.
Wait for 5 more minutes, then add yellow split mustard, and saute.
Let it cool completely. Then add sliced Turmeric, ginger, red chilli and salt and mix well.
Finally add 1 big lemon juice and mix well.
Transfer the pickle to a clean glass jar.
Keep it in sunlight for 2-3 days.
Keep on shaking the jar 2-3 times a day.
After 3 days the pickle will be ready.
Refrigerate and consume for 15 to 20 days.
You can also use green chilli instead of red ones.
Happy Cooking !


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