If you love turmeric and if you want to try dishes made with turmeric, you might find turmeric pickle recipes. These recipes are so easy to follow that even a kid can make it.

Fresh Turmeric Pickle Recipe #1

Ingredients

Fresh turmeric: 200 grams, finely chopped or grated

Red Chilli Paste: 2 teaspoon

Lime Juice: 2 table spoon

Salt: 1 and a half teaspoon

Vegetable Oil: 2 tablespoon

Spices: one teaspoon of various spices in powder for (cumin seed powder, coriander powder, Sichuan pepper, fenugreek seeds, ginger powder, etc.). This ingredient is optional though.

Method

Mix chopped/grated turmeric with chili paste, add lime juice, salt and vegetable oil. Add spices and mix well. Transfer to a glass jar and close the lid properly. For 5-6 days keep the pickle jar in the sun every day for 5-6 hours. The pickle will be ready to be eaten in a week. You can eat this turmeric pickle with bread, rice, or use as dips for various dishes.

Fresh Turmeric Recipe #2

In our first turmeric pickle recipe, cooking was not required, however, in this another turmeric pickle recipe, we fry turmeric to make turmeric pickle.

Ingredients

Fresh Turmeric: 200 grams, finely chopped or grated

Ginger: 1 table spoon, finely chopped or grated

Garlic: 1 tablespoon, finely chopped or grated

Red chilli paste: 1 teaspoon

Green chilli paste: 1 teaspoon

Salt: one and a half teaspoon

Lime juice: two tablespoon

Cooking Oil: one cup

Spices: 1 tablespoon of various spices in powder form (Cumin seeds, coriander seeds, fenugreek seeds, Sichuan pepper, ajwain, cloves, black cardamom, cinnamon, nutmeg, mace etc.)

Method

In a pan heat oil and fry grated turmeric until it begins to leave oil. Add chopped or grated ginger and garlic, stir and mix well with fried turmeric and continue to fry for a couple of minutes. Turn off the gas and let the turmeric cool. Then add chili paste, salt, lime juice, and spices and mix well. Transfer the content on a glass jar and close the lid tightly. Keep the bottle in a warm place for a week. Your turmeric pickle is ready

Turmeric Pickle Recipe #3

In this turmeric pickle recipe, we use most of the ingredients mentioned in our recipe #2. However, instead of just one tablespoon of ginger, we use one cup of ginger chopped, one cup of garlic, cut into two pieces. We also use one cup of fenugreek seeds, soaked and sprouted. After frying turmeric for a couple of minutes, we turn off the gas, add ginger, garlic and sprouted fenugreek seeds and rest of the ingredients. After exposing the pickle in the sun for 5-6 hours every day for a week, your pickle will be ready.