Raw Turmeric Pickle

Overview
Raw Turmeric pickle has lot of medicinal values and is used more in North India. As this pickle ages all the flavors get into the julienne turmeric slices  and enhances the pickles taste. So let this pickle sit for at least a week before using it. This pickle is usually made in mustard oil but I have used vegetable oil here.

Raw Turmeric Pickle

Raw Turmeric Pickle Ingredients

Ingredients
Julienne raw turmeric - 1 cup
Lemon juice - Juice of one large lemon
Fennel seeds - 2 tablespoons
Fenugreek seeds - 1 tablespoon
Mustard seeds - 1 tablespoon
Red Chilly powder - 2 tablespoons
Asafoetida powder- 1 teaspoon
Vegetable oil  - 4 tablespoons
Salt to taste

Steps
1. Peel the raw turmeric and then wash on water and pat dry. Cut the turmeric root in 2 inch julienne strips. Marinate the julienne raw turmeric slices in salt and lemon juice and keep in refrigerator for 2 - 3 days  mixing it everyday.
2. Coarsely grind the fennel seeds, mustard seeds and fenugreek seeds and mix it with the red chilly powder and asafoetida powder and keep aside.
3. Heat oil in pan. When the oil gets hot turn the heat off. Add all the spice powder to this. Mix well and then add the raw turmeric slices marinated in lemon juice and salt. Mix well and add salt as needed.
4. Cool to room temperature and store in a clean jar.

Serve as a condiment with any rice or Indian bread.