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 😉