Turmeric, Ginger And Chilli Pickle Recipe

Appetizing spicy achaar dish.

Neeru Srikanth
Turmeric, Ginger And Chilli Pickle Recipe
514 ratings.

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

  1. Instant Chilli Pickle Recipe
  2. Instant Carrot Pickle Recipe
  3. Instant Cucumber Pickle Recipe

Course: Side Dish
Diet: Vegetarian
Prep in

20 M

Cooks in

20 M

Total in

40 M

Makes:

200 grams

Ingredients

  • 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

  1. 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.

  2. Peel the turmeric skin and chop them finely like thin slices. Peel the ginger skin and chop them finely like thin slices.

  3. Chop green chilli into small round shapes. Mix turmeric, ginger, green chilli with mustard powder, salt and oil.

  4. Squeeze lemon and adjust the taste of lemon as needed. Mix well and transfer to a bottle.

  5. Shake them 1 day after making the pickle. Consume after 1 day for better taste. Keep them refrigerated after 4 days.

  6. 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.

Neeru Srikanth

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Last Modified On Wednesday, 16 August 2017 16:26
     
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