Pickled Turmeric Roots
Fresh turmeric roots pickled with ginger roots, jalapeños, salt and lemon juice makes the healthiest yummiest Indian condiment!!
Servings: 20
Ingredients
- 1½ lb Fresh Turmeric Roots
- 1 large Ginger Roots
- 5 large Jalapeños
- 2 Large Lemon
- 2 tbsp Salt
Instructions
- Wash and drain both turmeric roots and ginger roots.
- Peel all the roots and slide them in any shape and size you like. Make sure to ware gloves during peeling and chopping process.
- Slice jalapeños in any shape and size you like, do not discard the seeds and vein. Make sure to ware gloves during peeling and chopping process.
- Combine sliced roots and jalapeños along with juice of two large lemon and two tbsp salt.
- Combine well and store it in a glass mason jar inside the fridge. It should be pickled within 3-4 days. Make sure to shake the jar once a day for 3-4 days. It stays good in the refrigerator for up-to 2-3 months
- Serve them with subzi and roti, parathas, thepla, puri, bhakhri, phulka etc!