This turmeric pickle recipe is a snap to make and it’s a great way to keep the goodness of turmeric and ginger on hand. This Indian style pickled turmeric and ginger is strong in flavor, but oh so good for you.
Try this easy Instant Pot Indian Butter Chicken, too!
I’ve not yet been to India, but I love, love, love Indian food! All the delicious flavors, the heat (okay, so I opt for the mild heat…), the spices. I poked around the internet to see if I could figure out how to make something like I’d tried at an Indian restaurant.
Pickled Turmeric and Ginger
There are some variations on how these pickles are made, but it’s a common condiment, it seems. This take on the traditional Indian pickle takes into consideration that in America we might not have the same ingredients available to us.
This fresh turmeric pickle with ginger and chiles is a fresh and tasty side dish to serve with curries or even a very American sandwich.
Fresh turmeric root: You may have to seek out a specialty shop or Asian market to find this vibrant, edible rhizome. It’s most available in the fall and winter months. The health benefits of turmeric are numerous but it’s particularly known to be anti-inflammatory.
Fresh ginger: In India, this recipe would likely use what it called “mango ginger.” It’s actually a white-colored turmeric with a mango flavor. If you can find that, good on you. In the likely event that you can’t, opt for common fresh ginger.
Chiles: The heat level of the pickled turmeric and ginger will depend on your choice of hot pepper. Jalapeños are a perfectly fine choice, but you can use a hotter pepper if you like.
Limes: Fresh, juicy limes will provide a little bit of tang, and the acidity to make these pickles last for months in the fridge. No limes? Lemons are a perfectly suitable alternative.
Making these Pickles
Opt for fresh and plump turmeric and ginger. Use the edge of a spoon remove the thin, paper skins from both. Cut off any hard, knobby bits.
Slice the rhizomes thinly, or if you like, cut them into julienne. Or do some of each. Transfer to a mixing bowl.
Slice the chiles into rounds and add to the bowl with the turmeric and ginger. Squeeze limes over the ingredients in the bowl, and sprinkle with salt. Start with the lower amount called for in the recipe and adjust to suit your taste. (You can even add more salt a day or two later.)
Toss to combine well, cover the bowl, and allow it to sit at room temperature for 6-8 hours or overnight. Use a spoon to toss occasionally to keep the solids coated with liquid. (Not while you’re sleeping, though!)
Transfer everything to a glass jar for storage. Refrigerate, and shake jar occasionally during the first week or so.
- 1/2 cup fresh turmeric roots, peeled and sliced
- 1/2 cup fresh ginger peeled and and sliced
- 4-8 green chiles sliced
- Juice from 3-4 limes
- 1-2 tablespoons salt
- Peel and chop turmeric and ginger into small pieces. Either slice thinly, or julienne, or do a bit of both.
- Transfer the turmeric, ginger, and green chillies into a glass bowl, and add salt. Mix well.
- Add the fresh lime juice and mix it well. Cover the bowl and let it rest for 6-8 hours or overnight in a cool and dry place.
- Transfer the vegetables along with the juice to a glass jar or mason jar.
Alternatively you can use lemon juice rather than lime juice.
Upend the jar occasionally during the first week to assure that the vegetables are thoroughly pickled.
Nutrition Information:Yield: 8 Serving Size: 1/8 cup
Amount Per Serving: Calories: 78Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1611mgCarbohydrates: 19gFiber: 4gSugar: 7gProtein: 2g