Raw Turmeric Ginger Pickle | Instant Turmeric Pickle | Kachi Haldi ka Achaar

Raw Turmeric Ginger Pickle | Instant Turmeric Pickle | Kachi Haldi ka Achaar

Prep time:15 mins
Cooking Time: NIL
Total Time: 15 mins

Experience has taught us that food is just not about taste and appeal. Some foods are source of therapeutic nutrition. This instant pickle made from raw/fresh turmeric and ginger is a great immunity food. This instant pickle is made with few basic ingredients and needs no cooking. The turmeric pickle can be served before meals to stimulate digestion and also during the meals. The pickle can be enjoyed instantly. It stays good for 7-10 days if stored properly in the refrigerator.

The benefits of this pickle lie in the fresh turmeric and ginger. Raw and fresh turmeric is vibrant yellow-orange root common in Indian, Southeast Asian, and Middle Eastern cooking. Raw Turmeric is good for digestion, has anti inflammatory, anti bacterial  and antiseptic  properties.

Ingredients:

1. Organise the ingredients.
   
2. Rinse, pat dry, peel and finely diced fresh turmeric
   

   
3. Repeat the same for ginger.
   

   
4. Rinse and pat dry the turmeric and ginger.This is an important step for the pickle to remain good for a longer time.
   

    

5. Finely chop the turmeric and ginger.
   
6. Transfer the chopped turmeric and ginger into a bowl.
   
7. Add the lime juice, salt ,olive oil and red chilli powder (optional). 
   

   

   

   
8. Mix the ingredients. 
9. Keep it for half an hour for the flavours to seep in. 
10. Stays good for a week or more if stored properly in the refrigerator in a jar or container.
    

    

Recipe Notes:

1. Take out only small portions of the pickle for consumption. 
2. Turn over the pickle once in a day so that the lime juice doesnt settle at the bottom. 

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