Here is a true Superfood in a delicious recipe.
Ramesh at the Takapuna Market, every Sunday morning just laughs when I buy his whole stock of fresh turmeric for the day. My Sunday afternoon is then usually spent making this yummy condiment, packed with anti-oxidants and immune boosting properties.
Ramesh always has one or two fresh turmeric roots in his pocket as a snack on the go. It has helped him conquer cancer once so far! 😉
I found this recipe a while ago online, posted by a lovely Indian lady as one of her specific culture’s traditional dishes. Her recipe was with ‘hing’. I took the freedom to exchange it for garlic. Enjoy!
Here is to your health:
Fresh Turmeric Pickle
Multiply this recipe for a larger number of jars!!!
- 1 c chopped fresh turmeric
- 1 c chopped fresh ginger
- ½ c lime juice
- 1-2 fresh green or red chilies, sliced (adjust amount to taste)
- ½ t natural sea salt, adjust to taste
- 1 T fenugreek seeds
- 1 clove of garlic, grated
- 2 t mustard seeds
- 1 T coconut sugar
- ½ orange, juice only
- 2 t apple cider vinegar, to taste
- ¼ c toasted sesame oil, to seal jars
- Roast Fenugreek and mustard seeds in a skillet until they develop an aromatic smell. (I know, this is leaving the realm of raw foods – for a most fragrant reward :-)) Cool and powder in spice grinder or blender.
- In a large bowl mix everything together by hand.
- Fill into sterilized jars and cover with oil.
- Let sit for a week to blend flavours well.
- Will keep refrigerated for several months.
Note: An alternative process is to blend everything into a paste (left jar in picture). However, the chunky pickle is more refreshing as a side dish (right jar in picture).
BTW. if you can’t be bothered making the recipe above, flick me a line here. I am making it regularly and am also selling it. 🙂
Oh, and here is a last advise: The only way to get the yellow colour from the fresh turmeric to disappear from your hands is to make something with fresh beetroot right after 😉
I always take turmeric because it is an immune system enhancing supplement. I also grow a turmeric plant in our backyard. ,.”,
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Hi Shakita, Where do you live that you can grow turmeric in your backyard? Here in New Zealand we would require a green house to grow it. The fresh turmeric I use comes from Fiji. Cheers, René
Gonna try this recipe, looks awesome! Is it ok to use raw sesame oil to seal the jars???
Also I’m gonna add little black pepper cos it helps absorb the beneficial qualities of Turmeric by up to 1000 times =)
Sure, use raw sesame oil if you like. I just enjoy the smoky flavour of the toasted sesame oil. The jars are best kept in a cool spot as the ‘pickle’ will eventually start to ferment slightly and push some of the oil out of the jar. I keep mine in the fridge or at least place a small bowl under the jar as the strongly yellow coloured oil leaves some interesting stains 😉
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Hi there, I enjoy reading through your post. I wanted to write
a little comment to support you.
Amazing. Definitely going to try it.
Sorry to be a bit dense, but please explain ingredient amount abbreviations. I assume c to be one cup???? T and t = teaspoons or tablespoons??
Hi Jill, yes c=cup (~250ml), T=Tablespoon (15ml), t=teaspoon (5ml). Best of success! Rene 🙂
Hi Rene, what foods does this pickle go well with; cheese? fish?
I suggest you make it and find out for yourself! 😉
Sounds great. What is coconut sugar?
We are in Western North Carolina and grew about 80 lbs of organic turmeric in our hoophouse first time ever. We are new to turmeric and selling some fresh locally and sharing recipes as we figure out this crop. Your recipe could be a way to enjoy turmeric all winter into spring, maybe summer. Have you kept it for long in fridge successfully?
Hi Karen, the turmeric pickle is pretty stable in the fridge, due to the other natural anti-biotics: garlic, ginger and mustard seeds. Easy to have turmeric all winter this way! The only problem is that this pickle never lasts long. We just love to eat it 😉 So make a double or quadruple batch! Might as well, the mess is the same.
Coconut sugar is the dehydrated and crystallized sap from the flowers of coconut palms. Much better for you than the ‘beautifully’ hyped agave syrup – which is really not a nectar.
Warm regards from the New Zealand summer!