Ingredients
150 grams Fresh turmeric root
50 grams Ginger
4 Green Chilies
1 tbsp Mustard pdr
50 ml Lemon juice
Oil as required
Salt to taste
Preparations
Roast the mustard for just 15 seconds and powder it. Take 1 tablespoons for the pickle.
Peel the turmeric skin and chop them finely like thin slices. Peel the ginger skin and chop them finely like thin slices.
Chop green chili into small round shapes. Mix turmeric, ginger, green chili with mustard powder, salt and oil.
Squeeze lemon and adjust the taste of lemon as needed. Mix well and transfer to a bottle.
Shake them 1 day after making the pickle. Consume after 1 day for better taste. Keep them refrigerated after 4 days.
Your Turmeric Ginger Chili Pickle is ready to serve with curd rice or as a side dish along with your lunch or dinner, with roti n dal, bread toast.
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