FRESH TURMERIC-GINGER PICKLE, how to make turmeric root and ginger pickle

This is certainly a seasonal pickle. That's why, when at the time of Makar sankaranti these are available in plenty, I picked them up to make this wonderful pickle, which can be refrigerated and used for 10 days.
Raw turmeric has many health benefits which turmeric powder lacks.
Curcumin, the key ingredient is lost while it is processed. Many doctors and scientists say, if we take raw turmeric, we don't have to take anything at all to protect us. Turmeric is a miracle herb to protect against cancer, protects brain, relieves from arthritis, improves digestion, delays the onset of diabetes, it is a liver detoxifier, so, let's all make this wonder-pickle or preserve however you may call it, at least during the season when it is available.

Ingredients

Chopped fresh turmeric - 1/2 cup

Chopped tender ginger /mango ginger - 1/4 cup

Green chillies - 4-5, finely chopped

Lemon juice - 4-5 tbsps

Salt to taste

Dry roasted and powdered methi/fenugreek powder - 1/2 tsp

To season

Gingely oil - 2 tsps

Hing powder - 1/4 tsp

Mustard seeds - 3/4 tsp

Recipe cuisine: South Indian; Category: Pickle/preserve

Prep time: 10 mts; Cooking time: 3 mts

Yields a small bowl of pickle

Fresh turmeric washed several times(since it will have lot of mud), wiped, peeled and cut into small pieces

Similarly, ginger also washed well, wiped and cut into small pieces, and added

Lemon juice added

Salt to taste

Methi powder added

Above mentioned seasoning done and poured over the pickle.

This tasty, tangy pickle perched upon our traditional curd rice, தயிர்ஞ்சாதம் is heavenly!!!

This post first appeared in www.malpatskitchen.com

Notes

*It takes 2 days for the turmeric and ginger to get well marinated.

*Refrigerate and enjoy this wonderful, tasty , harmless pickle for 10 days

Categories: Healthy Cooking, Pickles-Preserves & Podis