Winter-Special Young Ginger, Turmeric, Green Chilli Pickle

Recipe Type: Pickles

Winters call for immunity-boosting food and accompaniments that protect you from common ailments while adding flavour to your food! Here’s an easy, oil-free winter pickle recipe that works as an excellent pre and probiotics that is great for the gut, keeps your body warm, keeps cold and flu at bay and adds a whole lotta zing to your everyday meal!

Ingredients:

• Turmeric: 200gm
• Young Ginger: 100gm
• Green Chillies: 10-12 numbers
• Lemon Juice: 1/2 cup

Condiments:

• Yellow mustard seeds - 4 tablespoons
• Fenugreek Seeds: 2 teaspoons
• Fennel Seeds: 4 teaspoons
• Asafoetida: 2 pinches
• (mildly roast these condiments and coarse grind and keep aside)
• Rock Salt or Sea Salt: 100gm

Process:

• Wash and thoroughly dry the young ginger, turmeric and green chillies
• Peel and finely dice the ginger and turmeric and slice the green chillies and mix them in a bowl
• Throw in the condiments, salt and lemon juice
• The ginger, turmeric and chillies should soak well in lemon juice
• Mix it well and store in a glass bottle and let is cure for 5-7 days and then refrigerate

Pro Tip:

~ If you want to increase the shelf life of the pickle, replace the lemon juice with about 4-5 tablespoons of Apple Cider Vinegar

~ Lemon/ Salt/ Vinegar are natural preservatives for your food and do not cause harm to your body