STEP BY STEP TURMERIC PICKLE:
INGREDIENTS:
Turmeric - 2 Cups gratedRed chili powder - 1 tbsp
Amchur powder - 1/4 tsp
Fenugreek powder - 1 tsp Roasted
Salt - to taste
TO TEMPER:
Sesame Oil - 1/2 cupMustards seeds - 1 tbsp
Curry leaves - few
Asafoetida - 1/4 tsp
Wash turmeric and peel the skin.
Grate turmeric and get two cups of it. Keep aside.
Splutter mustard seeds add asafoetida, few curry leaves and red chili powder and combine well.
Add grated turmeric along with needed salt and mix well. Cook in medium flame. Slowly it separates the oil.
Add roasted fenugreek powder and amchur powder. Add a tbsp of jaggery but this totally optional. Mix well and cook for 5 more minutes in a medium flame.
Spicy Turmeric Pickle is ready. Cool down completely before you transfer to the jar.
TIPS:
Adding jaggery is absolutely your choice.
Amchur powder been added for tangy flavor. Can be skipped.
Always use dry spoon for serving.
Storing in an airtight glass container or pickle jar gives pickle for long run.
Keep refrigerate.
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