Raw Turmeric Pickle

Raw Turmeric Pickle

 

Turmeric has many benefits and this fresh turmeric pickle is a quick and easy pickle with just three ingredients. One of my Gujarati friend told me this few years back & from than I make it every season & many times.

Ingredients 

250 gms raw fresh turmeric (kachchi haldi)

1 tsp salt

 ½ cup lemon juice (about 3 large lemons)

Method

Rinse the turmeric roots well and peel them.

Chop them into long & thin pieces.

In a bowl add the turmeric, salt & lemon juice. Mix everything well.

Spoon everything in a clean sterilised glass jar.

Close the jar & keep it in the fridge for 6 days

Shake the jar everyday. The pickle is ready to be served in 6 days ( I love it so couldn't wait & ate it in 2 days).

Serve a very small portion, about 1 tsp of the fresh turmeric pickle with any indian meal.

Tips

* Turmeric stains cloths & your hands (yellow/orange, depending on how good is the root), so please do use gloves while working on them.

* The lemon juice should completely cover the turmeric, otherwise the pickle may get spoiled.

* This pickle stays good for 2 months, refrigerated.

Benefits of Turmeric

• Turmeric is a powerful anti-inflammatory with studies showing it to be more effective than anti-inflammatory prescription drugs (NSAIDs)
• Therefore is powerful against arthritis
• Turmeric dramatically increases the antioxidant capacity in the body
• It improves brain function and dramatically decreases the risk of developing Alzheimer’s
• Turmeric lowers the risk of developing heart disease
• Can help prevent many types of cancer
• Turmeric is very powerful at preventing and reversing chronic fatigue conditions and can also help prevent depression.