Raw Turmeric Pickle | How to make Raw Turmeric Pickle

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By Deepali Jain
Created on 21st Mar 2016
  • Raw Turmeric Pickle, How to make Raw Turmeric Pickle
Raw Turmeric Pickleby Deepali Jain
  • Raw Turmeric Pickle | How to make Raw Turmeric Pickle (31 likes)

  • 1 review
    Rate It!
  • By Deepali Jain
    Created on 21st Mar 2016

About Raw Turmeric Pickle

A simple condiment with the goodness of health. I learnt it from a neighbour.

Raw Turmeric Pickle, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Raw Turmeric Pickle is just mouth-watering. This amazing recipe is provided by Deepali Jain. Be it kids or adults, no one can resist this delicious dish. How to make Raw Turmeric Pickle is a question which arises in people's mind quite often. So, this simple step by step Raw Turmeric Pickle recipe by Deepali Jain. Raw Turmeric Pickle can even be tried by beginners. A few secret ingredients in Raw Turmeric Pickle just makes it the way it is served in restaurants. Raw Turmeric Pickle can serve 8 people. So, the next time you have a get together or a party at home, don't forget to check and try out Raw Turmeric Pickle.

  • Prep Time15mins
  • Cook Time0mins
  • Serves8People
Raw Turmeric Pickle

Ingredients to make Raw Turmeric Pickle

  • 200 grams of raw turmeric root
  • 50 grams of ginger
  • 3 lemons
  • Salt to taste

How to make Raw Turmeric Pickle

  1. Thoroughly wash and peel both the ginger and turmeric roots. Slice them horizontally and then vertically giving you long and thin strands of ginger and turmeric. You can chop in any other size of your choice as well.
  2. Place the chopped turmeric and ginger pieces in a clean glass jar. Add salt and lemon juice. Mix it well and keep aside. Allow the pickle to absorb flavours from the salt and lemon juice. The longer it sits, the better the flavour is.
  3. Usually 3-4 hours is a good time for it to become flavourful. Serve it little with your meals.
My Tip: It stores well in the refrigerator for up to 6 weeks. You just need to keep moving the pickle around in the jar every other day, so that lemon juice doesn’t settle down, leaving the top layer dry and without juice. Your hands will go yellow for 1-2 days, but there is really no help for it.

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Aysha Patel18 days ago
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