Pickled Turmeric
This spicy and tangy pickled turmeric comes together in just 10 minutes, and is a great condiment to pair with your favorite Indian foods.
Ingredients
- 200 g raw turmeric
- 2-3 green chilies
- ½ cup lime juice
- 1 tablespoon sea salt
Instructions
- Peel and slice the turmeric into thin rounds. Chop the chilies into bite sized chunks.
- Add to a bowl. Top with lots of lime juice and salt. Mix well.
- Transfer the contents to a glass jar and refrigerate.
Notes
- I love these little rounds, but if you want, you can also julienne the turmeric. This can be a bit tough to do, since turmeric root is quite tough, but this version can soak up the flavors more quickly. I did the same with my pickled shredded carrots and I found that the thin juliennes absorb the flavors more rapidly.
- Another great idea is to chop the turmeric into small cubes.
- Make sure you peel the turmeric well and wash and pat dry them before you use them for the recipe. This will help keep them from spoiling quickly.
- Pickled turmeric tastes best when consumed 2-3 days after you make it. Raw turmeric can have an intense taste and flavor, which mellows down with time. I would recommend making this a few days ahead of time, and then enjoying it.
- If you don't have enough lime juice to keep all the turmeric and green chilies covered, use a spoon to move the turmeric around or just shake the jar occasionally. This will help prevent spoilage.
Nutrition
Calories: 70kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.002gSodium: 1213mgPotassium: 24mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 8mgCalcium: 4mgIron: 0.03mg
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