Raw Turmeric Pickle Recipe:
Ingredients:
250 grams of fresh raw turmeric
2-3 lemons
1 tablespoon salt
1 teaspoon red chili powder
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1/2 teaspoon asafoetida (hing)
2 tablespoons oil (preferably sesame oil)
Instructions:
Wash the raw turmeric thoroughly to remove any dirt or impurities. Pat dry with a clean cloth or paper towel.
Peel the outer skin of the raw turmeric using a peeler or a knife. Chop the turmeric into small pieces or thin slices. Set aside.
Squeeze the juice out of the lemons and keep it aside.
Heat oil in a small pan on medium heat. Add mustard seeds and fenugreek seeds. Allow them to splutter.
Reduce the heat to low and add asafoetida and red chili powder. Stir well for a few seconds.
Add the chopped raw turmeric to the pan and mix well with the spices.
Add salt and stir everything together. Cook for about 5-7 minutes, stirring occasionally, until the raw turmeric is slightly cooked and softened.
Remove the pan from the heat and let the mixture cool down to room temperature.
Once the mixture has cooled down, add the lemon juice and mix well.
Transfer the pickle to a clean, airtight glass jar. Make sure the jar is dry and sterilized to prevent any contamination.
Close the jar tightly and store it in a cool, dry place away from direct sunlight. Allow the pickle to ferment for at least a week before consuming. The flavors will develop and the turmeric will become softer over time.
Note: The longer the pickle is stored, the better the flavors will blend. You can keep the pickle for several months.
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