Indian pickles are generally made with lots of spices and oil. Generally, Indian pickles are vegan, so no need to find any substitute for anything.
Indian style Turmeric pickle is made with raw Tumeric. Lots of spices are used in making this pickle which surely takes over the bitter taste of Tumeric. Though this has a good amount of oil, to keep it for a long time.
We all know turmeric has lots of medical benefits. In many Indian food is empty without use of turmeric as spice. Especially in every Indian style curry. Turmeric is not the only antibiotic but also helps in stomach issues.
Preparation time – 15 minutes
Turmeric Raw -250grams
Mustard seeds – 20grams
Fenugreek seeds – 10grams
Fennel seeds – 20 grams
Chilly powder – 20grams
Asafoetida (Hing) – 1tsp
Lemon juice – 3tbsp
Oil – 2tbsp (Mustard preferably)
Salt to taste
Wash the raw turmeric roots and keep it for drying.
Crush or cut Julienne strips.
Take a pan, dry roast fenugreek, fennel, and mustard seeds for 2-3 minutes then crush but don’t make powder.
Now in a bowl mix it with turmeric, and add salt around 30grams.
Now in a pan add oil for tempering and add hing and mustard seeds.
Mix this in the bowl of turmeric and add lemon juice.
Keep this in the container for 1-2days and then it’s ready to use.
Tip– If you want to use this pickle for a long time, keep this in the refrigerator. Use some more oil too.
Instead of lemon juice, garnished raw mango can be used.