Whilst turmeric powder is my go-to, fresh turmeric prepared correctly is equally as good. I wanted to share with you guys probably the simplest Indian pickle there is. It's Gujarati classic and holds the benefits of raw, fresh turmeric without it's notorious bitter taste. It involves zero oil, spices and cooking. I've learnt this recipe from my Dad who makes it occasionally in spring/summer when raw turmeric is available at local shops. The recipe can also be used to pickle ginger!
You should only eat about 1/4 teaspoon (1-2 slices) of this pickle a day, as it can be quite heating for some. Consume this first thing in the morning for an immunity boost or as a small compliment to your Indian dinner. I tend to have it on the side of rice and dhal or curry and roti for that sour/salty nibble and a pallet cleanse!
- 5 turmeric fingers
- 3 lemons
- 1/2 tsp sea or himalayan salt
1) Wash the turmeric fingers with water
2) Gently peel the turmeric using a spoon, back of a knife or vegetable peeler - don't peel too deep as you'll lose a lot of turmeric
3) Thinly slice the turmeric horizontally into round circles
4) Juice the 3 lemons
5) In a bowl, mix the turmeric, lemon juice and salt
6) Spoon the mix into a clean, dry glass jar (the lemon juice should completely cover the turmeric, add more juice if you need to)
7) Close the lid tightly and place in the fridge.
8) Let the pickle sit for a 3 days. Then it's ready to eat!
↬ before putting the mix in the jar, make sure the jar is completely dry and doesn't contain moisture as this will affect the longevity. Same goes for the spoon used to take out the pickle.
↬ Take your time to chew the pickle to help release all the oils and goodness
↬ lemon juice should entirely cover the turmeric to avoid spoilage
↬ raw turmeric is quite a hot and heating spice for the body. The lemon juice helps eliminate most of the heat, but as with all pickles only small portions should be consumed especially for pitta doshas.
Have you tried this or plan to? Let us know your thoughts below!