Fresh Turmeric Pickle

Introduction

History

Pickling is a traditional method of preserving food that has been practiced for centuries in many cultures around the world. Turmeric, with its vibrant color and earthy flavor, has long been used in pickles for both its taste and its medicinal properties.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to use fresh turmeric for this recipe, as it will give the pickle a bright and intense flavor.

- Adjust the amount of lemon juice and salt to suit your taste preferences.

- Allow the pickle to marinate for at least a few hours before serving to allow the flavors to meld together.

Serving Suggestions

Serve fresh turmeric pickle as a side dish with rice and dal, vegetables, or chappatis.

Cooking Techniques

The turmeric pickle is made by marinating the grated turmeric in lemon juice and salt, then tempering it with a blend of spices.

Ingredient Substitutions

If fresh turmeric is not available, you can use dried turmeric powder instead.

Make Ahead Tips

Fresh turmeric pickle can be made ahead of time and stored in the refrigerator for up to a few weeks.

Presentation Ideas

Serve the turmeric pickle in a small jar or bowl for a colorful and appetizing presentation.

Pairing Recommendations

Fresh turmeric pickle pairs well with Indian dishes such as biryani, curry, and samosas.

Storage and Reheating Instructions

Store the turmeric pickle in an airtight container in the refrigerator. It does not need to be reheated before serving.

Nutrition Information

Calories per serving

Each serving of fresh turmeric pickle contains approximately 100 calories.

Carbohydrates

Each serving of fresh turmeric pickle contains approximately 10 grams of carbohydrates.

Fats

Each serving of fresh turmeric pickle contains approximately 5 grams of fats.

Proteins

Each serving of fresh turmeric pickle contains approximately 2 grams of proteins.

Vitamins and minerals

Fresh turmeric is rich in vitamins and minerals, including vitamin C, vitamin E, and potassium.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Fresh turmeric pickle is a low-calorie condiment that is rich in vitamins and minerals, making it a healthy addition to your diet.

Summary

Fresh turmeric pickle is a flavorful and healthy condiment that can be enjoyed with a variety of dishes. With its vibrant color and bold taste, this pickle is sure to add a zing to your meals.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a hot summer day, and I was visiting my friend in India. She invited me to her home for lunch, and as we sat down at the table, she brought out a jar of bright yellow pickles that immediately caught my eye.

"What is this?" I asked, pointing to the jar.

"It's fresh turmeric pickle," she replied with a smile. "My mother made it using a recipe that has been passed down through generations."

I took a bite of the pickle and was instantly hooked. The tangy, slightly spicy flavor of the turmeric combined with the sweetness of the sugar and the crunch of the mustard seeds was unlike anything I had ever tasted before. I knew right then and there that I had to learn how to make it myself.

My friend's mother graciously shared her recipe with me, and over the years, I have perfected it to suit my own tastes. The key to making a good turmeric pickle, I have learned, is using the freshest turmeric root possible. I always make sure to select roots that are firm and free of any blemishes.

To make the pickle, I first peel and grate the turmeric root, being careful not to stain my hands with its vibrant yellow color. I then mix the grated turmeric with salt and allow it to sit for a few hours to draw out any excess moisture. This step helps to preserve the pickle and intensify its flavors.

Next, I heat some oil in a pan and add in mustard seeds, fenugreek seeds, and dried red chilies. The seeds sizzle and pop in the hot oil, releasing their aromas and infusing the oil with their flavors. I then add in the turmeric mixture and cook it until it is fragrant and slightly softened.

Finally, I stir in some sugar and vinegar, which help to balance out the sharpness of the turmeric and give the pickle its signature sweet and sour taste. I let the mixture simmer for a few minutes until it thickens and the flavors meld together.

Once the pickle has cooled, I transfer it to a clean jar and store it in the refrigerator to allow the flavors to develop. The longer the pickle sits, the better it tastes, as the turmeric absorbs the other ingredients and becomes more complex in flavor.

I love serving this pickle alongside a simple meal of rice and dal, or as a condiment to spice up a sandwich or wrap. The bright yellow color and bold flavors never fail to impress my guests, who always ask for the recipe.

As I sit down to enjoy a meal with my family, I am grateful for the friendships and experiences that have brought me this recipe. The fresh turmeric pickle is not just a dish to me, but a symbol of the connections I have made and the memories I have created along the way. Each bite is a reminder of the love and care that has gone into making it, and I am proud to carry on the tradition of sharing this recipe with others.

In the end, it is not just about the flavors of the pickle, but the stories and memories that it holds. And for that, I will always be grateful.

Categories

| Curry Leaf Recipes | Indian Recipes | Indian Vegetarian | Lemon Recipes | Pickle Recipes | Turmeric Recipes | Urad Dal Recipes | Yellow Split Pea Recipes |

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