Turmeric Pickle

THIS..is a MUST pickle..for those who can get fresh turmeric.Its identical to ginger…the rhizomes being almost identical in size and color..though turmeric may appear a little darker as it has golden ocher stems inside when you peel off the flaky skin.I saw the turmeric in the store and knew I had to get.Once the papery skin is removed what you have is a wonderful smelling stem..its almost like sitting under a eucalyptus tree..sort of a woody scent which drifts you off to a place with swaying trees and fragrant herbs.

So here we see the original rhizome on the right and skins peeled stems on the left.What you need to do here is peel off the skin – if they are very thin use a knife,or use a vegetable peeler for efficient results.Then you need to keep them in the sun for 30-45 minutes till they are dry from the outside and have caught some of the sun.Then we need grate them – I had a short supply so did not bother to use the food processor.Grate on the minutest holes you can find as it will be even and uniform as a pickle serving.So here is the recipe for a WORLD CLASS pickle which is good on the stomach and has a lovely tangy taste!!It tastes good with everything – from parathas to idlis/dosas and upma.Try it with bread as well as on hot dogs!!Its equivalent to mustard as well as a relish in its own way!!

Preparation Time – 15 minutes plus cooling time
Makes 1 Standard pickle jar.

Ingredients

300 gms fresh turmeric(haldi) – washed,wiped,peeled and grated
150-200 ml mustard oil(preferably use this if available but sesame oil or even refined oil works fine)
5 tsps salt
1-2 tsp red chilli powder(add according to taste)
3 tsps fenugreek(methi) seeds – dry roasted and coarsely ground
3 tsps mustard(rai)seeds – dry roasted and coarsely ground
1/2 tsp ginger powder(sonth)
1/2 tsp asafoetida
2 big pieces jaggery/2 tbsp brown sugar
1/2 cup lemon juice

Method

Heat mustard oil to smoking point.If its any other oil then just heat it till it starts to bubble.Then take it off the heat and add asafoetida.Then cool it to room temperature.Then add all the other spices and salt and lastly the turmeric.Mix well.Then filter the lemon juice through a sieve and mix again.Add jaggery/brown sugar and fill it in clean and sterilised glass/ceramic jars.
Next day keep this in the sun with a cloth tied around the rim of the jar.Sun for 3-4 days and preferably refrigerate.At the time of opening mix the pickle very well to let all the flavors permeate.Enjoy!