Raw turmeric has a lot of health benefit. No wonder that it is used widely in Indian cooking. It is considered to have antioxidant, anti-viral, anti-bacterial, anti-fungal, anti-carcinogenic and anti-inflammatory properties. It helps in aiding digestion, regulating blood sugar besides curing various skin problems. Preserving them in pickle form not only makes it palatable but also helps in consuming it regularly. Along with lemon the health benefit of this pickle increases further.
Ingredients:
Raw turmeric -100 gms
Lemon - 5
Mustard seeds -1 tsp
Asafoetida powder -1/2 tsp
Sesame oil -4 tsps
Chilly powder - 8 tsps
Salt to taste
Method:
Wash and scrap the outer skin of the raw turmeric. Cut it into small pieces. Cut the lemon also into small pieces. Add the required salt and chilly powder. Set it aside for five or six days. Keep stirring it daily during this period. On the sixth day, temper mustard seeds and asofoetida in sesame oil and add to the pickle. Stir well and store it in airtight jars.
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