Turmeric pickle

Winters we get plenty of raw turmeric rhizome. The tricky part here is scrapping the peel without getting your hands tan with yellowish colour. You can use a glove if you want or scrap it without like I did, since I am going to apply henna in my hands, attending a wedding.

Well wash, peel and grate raw turmeric using a sturdy large grater. It's a hard root and you need to put little extra effort to grate it. 

The recipe I followed is very simple, 

Turmeric pickle 

Ingredients

300 grams turmeric roots, peeled and grated

3 tablespoon red chilli powder 

Salt as required 

3 tablespoon gingly oil

1 tsp mustard seeds 

3 tablespoon lemon extract 

1 tsp chopped ginger

Method 

*In a medium sized preheated kadai pour gingly oil, add mustard seeds and let it splutter. 

*Now add grated turmeric roots and  ginger. Mix in. 

*Cook for about 4 minutes, then add red chilli powder, salt and cook further for 5 minutes. 

*Off the stove, let the pickle cool down. Add lemon extract and blend it with a spatula. 

*Adjust salt if required and start using the pickle as a spread for bread, stuffing for roti, side dish for rice. Its yum 💞