Raw turmeric pickle is a simple and healthy dish that can be made in minutes and stored in the refrigerator. Just take a piece or two of it and mix it with some hot rice. Turmeric needs no introduction. It is an important part of Indian cooking and an essential part of my spice box. Not a day goes by in my kitchen where I have not touched this magic ingredient. The health benefits it carries numerous. While I use turmeric powder in my day-to-day cooking, raw turmeric roots are also a part of my kitchen, especially in winter.
Ingredients100 grams raw turmeric
2 tablespoon coconut oil
¼ teaspoon mustard seeds
1 teaspoon fennel seeds
Salt to taste
1 teaspoon red chilli powder or to taste
Method- Wash and peel the turmeric. Pat dry using a kitchen towel
- Cut into thin slices
- Heat oil in a pan and add mustard seeds. Once it splutters, add fennel seeds
- Add sliced turmeric root and salt. Mix well. Saute for 2-3 minutes
- Add red chilli powder and mix. Simmer for 7-8 minutes
- Cool completely and store refrigerated in a clean air-tight container.