Turmeric Ginger Chili Pickle

Name: Turmeric Ginger Chili Pickle
Prep time: 15 min
Total time: 15 min
Ingredients: 150 gm Turmeric (fresh â); 50 gm Ginger (â); 4 Green Chillies (â); 1 Musturd Powder Â€“ 1 Tblsp (musturd powder â tblsp); 50 ml Lemon Juice (â); 1 tsp Oil (â ); 1-2 tsp Salt (or as per taste)

Neeru Srikanth

Turmeric Ginger Chili Pickle - Plattershare - Recipes, food stories and food lovers

Fusion South Indian

About Turmeric Ginger Chili Pickle

Fresh turmeric pickle is an age old recipe passed to me from my mom and grand mom. In Singapore we get it almost throughout the year. However I donâ€™t know for which dishes it has been used. Fresh Turmeric, ginger, green chili is mixed with salt,mustard powder, lemon juice and little oil. The pickle is then left to be marinated for a day before consuming it. It goes very well with curd rice, rotiâ€™s & parathaâ€™s. We used to make in India only after Pongal as we purchase them only during that time. Infact we buy at home only during that time in India. After the festival this pickle is made. Turmeric is has myriad of health benefits and having them in our food every day is good to improve our immunity. Ginger helps in digestion. You may adjust the spice levels by adding as many chiliâ€™s as you want. Lemon is a must and do not ignore it as it gives a very good taste to this pickle.

4.67 from 6 votes

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Recipe Time & More

Prep Time15 minutes mins

Total Time15 minutes mins

Served AsDinner Lunch

Recipe TasteSalty Sour Spicy Sweet Tangy

Servings - 10

Ingredients

▢ 150 gm Turmeric fresh â
▢ 50 gm Ginger â
▢ 4 Green Chillies â
▢ 1 Musturd Powder Â€“ 1 Tblsp musturd powder â tblsp
▢ 50 ml Lemon Juice â
▢ 1 tsp Oil â
▢ 1-2 tsp Salt or as per taste

Instructions

▢
Roast the mustard for just 15 seconds and powder it. Take 1 tblsp for the pickle
▢
Peel the turmeric skin and chop them finely like thin slices. Peel the ginger skin and chop them finely like thin slices. Chop green chili into small round shapes
▢
Mix Turmeric,ginger,green chili with mustard powder,salt and oil.
▢
Squeeze lemon. Adjust the taste of lemon as needed.
▢
Mix well and transfer to a bottle. Shake them 1 day after making the pickle. Consume after 1 day for better taste. Keep them refrigerated after 4 days.

Recipe Notes

Adding too much ginger might might over ride the complete taste. Always use only 1/3 of turmeric.

If the climate is hot, put them in refrigerator after a day of marination.

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4.67 from 6 votes

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Neeru Srikanth

I love to cook the most authentic way. Most of my recipes are cooked either in claypot or kalchatti / soapstone. They are extremely beneficial as they retain the nutrients. Before cooking a recipe in these vessels I do in-depth research and make sure it is doable in any modular kitchen.

6 Comments

viren thakur

July 12, 2023 / 3:27 pm Log in to Reply

This looks so good! Can’t wait to cook it.
jyoti panwar

December 27, 2022 / 11:36 am Log in to Reply

Great recipe! I’m eager to try it.
Krister HÃ¤ll

May 13, 2019 / 6:14 am Log in to Reply

This looks so appealing! Thanks for sharing.
Rahul Agrwalla

February 20, 2018 / 8:45 am Log in to Reply

What a delicious recipe! Thanks for posting.
Kirti Misra

November 11, 2016 / 12:00 am Log in to Reply

Feel like running in the kitchen and making it.
Gaurav monga

August 18, 2016 / 11:21 pm Log in to Reply

This looks so appealing! Thanks for sharing.