I grew up eating this turmeric pickle growing up, and my mom still makes this for me every year. But, it’s been a year since she’s visited, so I decided to take the leap and make it myself. I never realized it was so easy and simple to make, and just had to share the recipe and technique with you!


50 grams raw turmeric

3 green chilis

¼ cup lemon juice

¾ tsp salt (to taste)

Optional – 25 grams minced ginger, 25 grams minced garlic, 1 tsp ground mustard seeds, or ¼ tsp ground fennel seeds


1 Wash the turmeric and chilis. Peel the turmeric. Slice the turmeric and chilis into circles or julienne into matchsticks

2 Place cut turmeric and chilis on a towel to dry thoroughly

3 Place turmeric and chilis in a glass jar. Add salt and cover in lemon juice. 4 Mix well and place in fridge

5 Let marinate in the fridge for approximately 3 days. You must mix the pickle once a day during these 3 days

6 Enjoy as you would any Indian pickle with your favorite meal!

Tags: Chutneys/Sauces/Condiments Indian, Gujarati, Sides

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