Tumeric Pickle

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Known in Sanskrit as haridra and in Hindi as Haldi, turmeric is anti-inflammatory, antioxidant, antiviral, antibacterial, anti-allergic, anticancer, blood purifier and digestant. Gain the full benefits of turmeric by including fresh turmeric in your diet. This recipe marries the benefits of turmeric with the anti-inflammatory, anticancer, antiviral and digestive properties of fresh ginger-- and adds additional curcumins from yellow mustard.


1 cup chopped raw turmeric
1 cup chopped ginger
1/2 cup lime juice
chopped green chilies as per the taste
salt to taste
1 tsp dried fenugreek seeds
1 tsp asafetida
1/4 cup mustard powder


  • Fry fenugreek seeds and asafetida in a little oil until golden.

  • Cool and powder.

  • Mix mustard powder, fenugreek seeds and asafetida powder well.

  • Apply the powder to turmeric and ginger.

  • Pour lime juice and salt over it.

  • Add chopped green chilies to the mixture.

  • Heat 2 tablespoons of oil until smoking and pour over the pickle.

  • Store it in a sterilised glass jar.
  • Serve it after 8 days.

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I made this recipe after my acupuncturist told me to eat pickles and avoid bitter. As bitter foods can disperse Qi. I loved it so much I shared it with my neighbor! How much salt is needed? also do you prefer to grate ginger and turmeric or chop?

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This page contains a single entry by Alakananda Ma published on December 1, 2014 9:00 AM.

The Ayuvedic Palate: Including Six Tastes in Your Meal was the previous entry in this blog.

Chana Dal Purée with Tender Bottle Gourd Cubes is the next entry in this blog.

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