Fresh Turmeric Amla Pickle Recipe

Cooking Directions

• STEP 1.Wash and peel the fresh turmeric root and Indian gooseberries.
• STEP 2.Cut the turmeric root and gooseberries into small pieces.
• STEP 3.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida. Let them splutter.
• STEP 4.Add the turmeric and gooseberries to the pan and saut茅 for a few minutes.
• STEP 5.Add red chili powder, salt, and jaggery to the pan and mix well.
• STEP 6.Cook the pickle on low heat for about 10-15 minutes, stirring occasionally.
• STEP 7.Allow the pickle to cool down completely before transferring it to a clean, dry jar.
• STEP 8.Store the pickle in a cool and dry place. It can be consumed immediately but tastes better after a few days of maturing.

Cooking Tips

• Use gloves while handling fresh turmeric as it can stain your hands.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• Make sure the jar used for storing the pickle is clean and dry to prevent spoilage.

Storage and Serving

• Store the Fresh Turmeric Amla Pickle in a cool and dry place.
• Serve the pickle as a condiment with Indian meals or as a side dish with rice and roti.
• It can be stored for several months if stored properly.