January is the season for fresh turmeric. We once tasted fresh turmeric pickle in Houston, America. It was very tasty. So every year in turmeric season I used to prepare this pickle.
Ingredients for this pickle.
Fresh Turmeric 200 grams. Remove the skin and cut into pieaces
Ginger 100 grams. Remove the skin and cut into pieaces
one mango cut into pieaces
approximately 10 medium sized lemons. cut 5 lemons in to pieces and squeeze the juice from the other 5. You can add the skin of the squeezed lemon if you like it. It won't spoil the pickle's taste.
Green chillies 10 to 15 numbers cut vertically
Peanuts one small cup. Wash in water and drain the water and keep aside.
Green peas if available or dry peas , green in colour half cup. wash and drain water and keeep aside.
salt to taste. Asafoetida one or two teaspoonful
Methi(fenugreek seeds)
Gingley oil one cup
Chilly powder one tablespoon
sugar 2 teaspoon
Fry mustard and methi seeds and grind it to a coarse powder. this powder one tablespoon for this pickle
Now heat a kadai and add gingley oil one tablespoon.Fry turmeric, ginger, and green chillies. set it aside. Add the mango pieces, lemon pieces and add already washed peanuts and green peas.
Now add the fried turmeric, ginger and green chillies. mix them. Add salt, chilly powder, sugar, and the mustard/methi powder. Mix them all well.
Heat the kadai and pour the remaining gingley oil and heat it. Let it cool and add the oil to the pickle mixture and mix well. Keep it in a bowl and cover with a lid. Stir it daily in the morning. After four or five days the pickle will be ready to use.
If you want it to use immediately then you can soak the lemon, mango, peanuts and green peas 4 days before you add the other ingredients. Be careful while adding salt in this method because you already have added salt in the mango/lemon/peanuts/peas. The other preparations are the same as it is said.
If you like the taste of vinegar you can add white cooking vinegar 2 tablespoonful in the pickle and mix well. The pickle is ready to use.
