turmeric pickle

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

Recipe Ingredients                                      

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

Recipe Preparation

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.