Turmeric, Ginger And Chilli Pickle Recipe
Appetizing spicy achaar dish.
Fresh turmeric pickle is an age old recipe passed to me from my mom and grand mom. In Singapore, we get it almost throughout the year. However I don’t know for which dishes it has been used. Fresh Turmeric, ginger, green chilli is mixed with salt, mustard powder, lemon juice and little oil. The pickle is then left to be marinated for a day before consuming it. It goes very well with curd rice, roti’s & paratha’s. We used to make in India only after Pongal as we purchase them only during that time. In fact, we buy at home only during that time in India. After the festival this pickle is made. Turmeric is has myriad of health benefits and having them in our food every day is good to improve our immunity. Ginger helps in digestion. You may adjust the spice levels by adding as many chillies as you want. Lemon is a must and do not ignore it as it gives a very good taste to this pickle.
Serve Turmeric Ginger And Chilli Pickle with Curd Rice or as a side dish along with your lunch or dinner.
If you like this recipe, you can also try other Pickle recipes such as
- 150 grams Fresh turmeric root
- 50 grams Ginger
- 4 Green Chillies
- 1 tablespoon Mustard powder
- 50 ml Lemon juice
- Cooking oil , as required
- Salt , to taste
How to make Turmeric, Ginger And Chilli Pickle Recipe
To begin making the Turmeric Ginger And Chili Pickle recipe, roast the mustard for just 15 seconds and powder it. Take 1 tablespoons for the pickle.
Peel the turmeric skin and chop them finely like thin slices. Peel the ginger skin and chop them finely like thin slices.
Chop green chilli into small round shapes. Mix turmeric, ginger, green chilli with mustard powder, salt and oil.
Squeeze lemon and adjust the taste of lemon as needed. Mix well and transfer to a bottle.
Shake them 1 day after making the pickle. Consume after 1 day for better taste. Keep them refrigerated after 4 days.
Your Turmeric Ginger Chilli Pickle is ready to serve. Serve Turmeric Ginger And Chilli Pickle with Curd Rice or as a side dish along with your lunch or dinner.
I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.