Name: Vibrant Turmeric-Ginger-Chili Pickle (South Indian Instant Pot Method)
Prep time: 15 min
Total time: 15 min
Ingredients: 150 gm Turmeric Root (fresh, peeled and thinly sliced); 50 gm Ginger (fresh, peeled and thinly sliced); 4 Chilies (finely chopped, green); 1 tbsp Mustard Seeds (roasted and ground); 50 ml Lemon Juice (freshly squeezed); 1 tsp Oil; 1.5 tsp Salt (or to taste)

Vibrant Turmeric-Ginger-Chili Pickle (South Indian Instant Pot Method)

15 minutes

1106 reads

4.67 from 6 votes

Fusion South Indian

About Vibrant Turmeric-Ginger-Chili Pickle (South Indian Instant Pot Method)

Imagine vibrant flavors exploding on your palate! This Turmeric-Ginger-Chili Pickle, a cherished family recipe, delivers a tangy, spicy kick with a boost of healthy goodness. It's the perfect condiment to brighten any meal.

Fresh turmeric, ginger, and green chilies mingle with aromatic spices, creating a symphony of flavor. A touch of lemon juice adds zing, while the ginger and turmeric offer digestive and immunity support.

Ready in just a day, and even faster with the Instant Pot method, this quick pickle pairs perfectly with rice, rotis, or parathas. Customize the heat to your liking – from mild to fiery!

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Recipe Time & More

Prep15

Total15

Calories5 kcal

Serves

Served AsDinner Lunch

Recipe TasteSalty Sour Spicy Tangy

Ingredients

Pickling Spices

▢ 150 gm Turmeric Root fresh, peeled and thinly sliced
▢ 50 gm Ginger fresh, peeled and thinly sliced
▢ 4 Chilies finely chopped, green

Flavor Enhancers

▢ 1 tbsp Mustard Seeds roasted and ground
▢ 50 ml Lemon Juice freshly squeezed
▢ 1 tsp Oil
▢ 1.5 tsp Salt or to taste

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Instructions

Lightly roast the mustard seeds in a dry pan until fragrant. This enhances their nutty flavor. Grind the roasted mustard seeds into a powder and set aside 1 tablespoon for the pickle.
Peel and thinly slice the turmeric and ginger. Finely chop the green chilies. Thin slices ensure even pickling and flavor distribution.
In a bowl, combine the sliced turmeric, ginger, and green chilies with the ground mustard powder, salt, and oil. Mix well to coat all the ingredients evenly.
Add the freshly squeezed lemon juice. Lemon juice acts as a preservative and adds a tangy kick. Adjust the amount of lemon juice to your liking.
Transfer the pickle mixture to a clean, airtight jar. For quicker pickling, you can use an Instant Pot. Place the jar on a trivet in the Instant Pot with 1 cup of water. Seal the lid and cook on high pressure for 0 minutes. Allow for a natural pressure release. Alternatively, let the pickle rest at room temperature for 24 hours before refrigerating. Shake the jar daily for even flavor distribution. Refrigerate after 4 days to maintain freshness.

Recipe Notes

Good To Know

Adding too much ginger may overpower the other flavors. Use ginger judiciously.
Always use only 1/3 the amount of turmeric compared to ginger.
If the climate is hot, refrigerate the pickle after a day of marination.
For extra complexity, add a small pinch of fenugreek (methi) seeds or powder to the pickle for a subtle bitterness.
If you prefer a less pungent pickle, blanch the ginger and turmeric pieces in boiling water for 1-2 minutes before mixing.

Expert Tips

For a richer flavor, consider using lime juice in addition to or instead of lemon juice.
Adjust the amount of chili to your preferred spice level. Start with a small amount and add more gradually to taste.
To ensure even distribution of flavors, mix the pickle thoroughly after adding each ingredient.