Fresh Turmeric Pickle

Descrition
Contributed by Indiancuisineandculture Y-Group

Ingredients

 * 250 gm of fresh turmeric in equal proportions of the yellow and white roots (the white variety is called amba-haldi and has the flavouring of raw mango)
 * 6 lemons
 * salt to taste

Tempering

 * 2 tsp oil
 * 1 tbsp brown mustard seeds
 * 1 tbsp cumin seeds
 * 1 tbsp black gram dal (washed urad dal), picked over and rinsed
 * 1 tbsp bengal gram dal (yellow split peas, chana dal), picked over and rinsed
 * 1 red chilli (halved)
 * ½ tbsp asafoetida powder
 * a few curry leaves
 * salt to taste

Directions

 * 1) Clean, wash and brush the fresh turmeric.
 * 2) Peel away the outer skin and let it dry completely.
 * 3) Grate the turmeric or cut into thin slices if you prefer.
 * 4) Add juice of lemons and salt to taste.
 * 5) Put it away in a jar and refrigerate.
 * 6) It can stay for weeks.
 * 7) The pickle can be consumed with all kinds of food, rice and dal, vegetables and chappatis.