Fresh Turmeric Pickle Recipe

I absolutely love this turmeric pickle recipe because it packs a punch of vibrant flavors that elevate any meal, while also making me feel like I’m taking a little wellness shot with every bite. Plus, the process of toasting those aromatic seeds and mixing everything together in a beautiful, colorful jar is a satisfying little ritual that feels like a love letter to my kitchen adventures.

I enjoy incorporating vibrant, health-boosting ingredients into my recipes, and Fresh Turmeric Pickle is a delicious, flavorful surprise packed with nutritional goodness. When I say packed, I mean it.

It contains 250 grams of fresh turmeric root, which is a powerhouse of antioxidants and anti-inflammatory properties. I use mustard oil for its pungent aroma, combined with mustard and a few other delightful seeds—fennel and fenugreek—to give it a robust flavor profile.

Then, of course, I add fresh turmeric, which has an earthy flavor and an even more vibrant hue. A pinch of red chili powder adds some warmth, while contrasting lemon juice adds a zesty balance.

Ingredients

Fresh Turmeric Root:
Renowned for its anti-inflammatory functions, assists in digesting food.

Mustard Oil:
Provides a strong taste, and is packed with good fats and antioxidants.

Mustard Seeds:
Delivers a zesty wallop, packed with selenium, bolsters metabolism.

Fennel Seeds:
Imparts a sweet, licorice-like flavor, excellent for digestion.

Fenugreek Seeds:
A bit bitter, fiber-rich, and supports blood sugar control.

Nigella Seeds (Kalonji):
Flavorful earthy taste, loaded with antioxidants and necessary minerals.

Red Chili Powder:
Capsaicin, found in spicy foods, enhances metabolism and heart health.

Lemon Juice:
Contributes zesty brightness, rich in ascorbic acid, intensifies taste absorption.

Ingredient Quantities

• 250 grams fresh turmeric root
• 2 tablespoons mustard oil
• 1 teaspoon mustard seeds
• 1 teaspoon fennel seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon nigella seeds (kalonji)
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1 tablespoon lemon juice

Instructions

1. Thoroughly wash the fresh turmeric roots under running water. Remove any dirt you see. Pat the turmeric dry with a clean towel.

2. Use a peeler or a spoon to remove the outer skin of the turmeric roots, and then slice them into thin rounds or julienne strips. Do this according to your preference for the shape of the root in your dish.

3. In a pan, heat the mustard oil until it attains its smoking point. Let it cool down a bit.

4. In the identical frying pan, put mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds. Gently toast them on low heat until they start to crackle and release a lovely aroma.

5. Immediately add red chili powder to the pan, stirring it quickly to blend it with the roasted seeds and turn off the heat.

6. In a mixing bowl, combine the sliced turmeric, salt, and lemon juice. Mix thoroughly to guarantee the even distribution of turmeric and to prepare the mixture for the next step.

7. The cooled mustard oil and seed mixture is poured over the turmeric. The next step of the process is to mix the ingredients so thoroughly that the turmeric slices are coated with the oil and spices.

8. Pour the mixture into a clean, sterilized glass jar. Gently press it down to remove any air pockets.

9. After jar is sealed, let it sit at room temperature for a day or two. This allows the flavors to meld. Shake the jar occasionally to ensure that the contents are evenly coated.

10. For a longer shelf life, keep in the fridge. Now you can enjoy your fresh turmeric pickle as a zesty accompaniment to all kinds of meals.

Equipment Needed

1. Running water (from a sink)
2. Clean towel
3. Peeler or spoon
4. Knife
5. Cutting board
6. Pan
7. Stove
8. Mixing bowl
9. Spoon (for mixing)
10. Clean, sterilized glass jar with a sealable lid

FAQ

• What is the shelf life of this turmeric pickle?When placed in an airtight jar and stored in the refrigerator, the pickle can last as long as one month.
• Can I use dried turmeric instead of fresh turmeric root?For this recipe, fresh turmeric root is necessary for its flavor and texture; dried turmeric would not yield the same results.
• Is it necessary to use mustard oil?Mustard oil gives an authentic flavor, but if you can’t find it, substitute another oil, like sesame or coconut, and you will still hit close to the mark.
• How long should the pickle sit before it can be consumed?The pickled product best develops its flavors after it has resided for 2-3 days in its tank, though it can be enjoyed forthwith.
• Can this recipe be made without nigella seeds?Indeed, but nigella seeds contribute a singular taste that is in harmony with the other spices.
• Is this pickle very spicy?Moderate is the heat level, mostly from the red chili powder; however, you can adjust the heat to your taste by varying the chili amount.
• Can I add other vegetables to this pickle?Certainly! Adding thinly sliced ginger or garlic will bring an extra layer of flavor.

Substitutions and Variations

Oil of mustard: You may replace it with olive oil or sesame oil.
Mustard seeds: If not available, substitutes include yellow mustard seeds or turmeric seeds.
Fennel seeds: Anise seeds or caraway seeds can be used as a substitute.
Fenugreek seeds: For a similar flavor, substitute with celery seeds or a small amount of maple syrup.
Seeds from the Nigella (kalonji) plant: Use seeds from the cumin plant or black sesame seeds for similar texture.

Pro Tips

1. Preparation Tip Use gloves while handling turmeric roots to prevent staining your hands. Turmeric can leave a strong yellow tint on your skin and surfaces.

2. Oil Smoking Point When heating the mustard oil, make sure it attains its smoking point, then allow it to cool slightly. This step reduces the pungent flavor of the raw oil and helps develop a milder taste.

3. Seed Tempering Toast the seeds carefully on low heat. If they start to burn, they can impart a bitter taste to the pickle, so be attentive and stir continuously until they release their aroma.

4. Spice Customization Adjust the level of red chili powder according to your preferred level of spiciness. If you enjoy a milder flavor, reduce the amount, or for extra heat, consider adding crushed dried red chilies.

5. Storage Tip Ensure the jar used for storing the pickle is completely sterile and dry to prevent any microbial growth. Always use a clean, dry spoon to scoop out the pickle to prolong its shelf life.