|Fresh Turmeric & Ginger Pickle / Manjal Inji Oorugai|
Fresh Turmeric & Ginger Pickle / Kachche Haldi ka Achaar, a very easy and tasty pickle variety made from raw turmeric and ginger. Use either mustard oil or gingelly oil to prepare this pickle. Heat oil and bring it to room temperature as this will remove raw smell. Lemon juice acts as a preservative and if the pickle is soaked in more oil than it can be consumed for more than 6 months. Keep the pickle jar in sunlight for 2 days or even more to improve its shelf life.
You can avoid ginger and prepare this pickle with just raw turmeric. During pongal season, we get lots of fresh turmeric in market. Instead of using it to prepare curries, this time I tried making pickle and it is so delicious. I have referred Nisha Madhulika ji's site for the recipe and reduced the quantity.