Turmeric-Chili Recipe – Authentic Indian Pickle with Lemon & Spices

Last Updated on 2 months by Neha Deshmukh

Turmeric-Chili Recipe – Authentic Indian Pickle With Lemon & Spices

Hey everyone! If you’ve ever been to my place during the winter months, chances are you’ve been offered a tiny spoonful of this vibrant, flavorful pickle with your meal. It’s a family favorite, passed down from my grandmother, and honestly, it just makes everything taste better. Today, I’m so excited to share my recipe for Turmeric-Chili Pickle – a wonderfully tangy, spicy, and incredibly healthy condiment that’s surprisingly easy to make at home.

Why You’ll Love This Recipe

This isn’t just any pickle. It’s a burst of sunshine in a jar! The earthy warmth of turmeric perfectly complements the zing of green chilies and the brightness of lemon juice. It’s a fantastic way to add a probiotic boost to your diet, and the flavors just get better with time. Plus, it’s incredibly versatile – perfect with rice, dal, yogurt, or even just a piece of warm roti.

Ingredients

Here’s what you’ll need to create this magic:

• 10 oz fresh yellow turmeric roots
• 2 oz green chilies
• 0.25 cup lemon juice (about 2-3 lemons)
• 2 tbsp oil (avocado, mustard, or sesame)
• 1 tbsp kosher salt
• 0.5 tsp asafetida (hing)
• 2 tbsp split mustard seeds (rai dal)
• 1 tsp fenugreek seeds

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

Fresh Turmeric Roots: Benefits and Selection

Fresh turmeric is the star of the show. It’s packed with curcumin, known for its anti-inflammatory properties. Look for firm, bright yellow roots with smooth skin. You can find them at Indian grocery stores or sometimes even well-stocked supermarkets. About 250g of turmeric root is ideal for this recipe.

Green Chilies: Varieties and Heat Levels

I usually use Serrano peppers, but you can adjust the type of green chili based on your spice preference. Jalapeños are milder, while Thai green chilies pack a serious punch! Remember to handle chilies with care – gloves are a good idea.

Oil Choices: Avocado, Mustard, and Sesame Oil – A Comparison

Traditionally, mustard oil is used in this pickle, giving it a wonderfully pungent flavor. However, it’s a bit of an acquired taste! Avocado or sesame oil are excellent substitutes, offering a milder, nuttier flavor. I often use avocado oil for a healthier option.

Asafetida (Hing): The Flavor Enhancer & Its Uses

Don’t skip the hing! It adds a unique umami flavor that really elevates the pickle. It also aids digestion. A little goes a long way – it’s quite potent!

Mustard Seeds & Fenugreek Seeds: Regional Variations & Quality

Using good quality, fresh seeds is key. You’ll notice the aroma is much stronger. In some regions of India, people add a pinch of nigella seeds (kalonji) along with the mustard and fenugreek for extra flavor.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, rinse and thoroughly dry your turmeric roots and green chilies. Peel the turmeric and dice it into small, roughly ½-inch cubes.
2. De-stem the green chilies, make vertical slits in them (this helps release the flavor), and cut them into ½-inch pieces.
3. Now, let’s bloom those spices! Lightly roast the mustard seeds and fenugreek seeds in a dry pan over medium heat for 2-3 minutes, until they start to pop and become fragrant. Let them cool completely, then coarsely crush them using a mortar and pestle or a spice grinder.
4. Heat the oil in a pan over medium heat. Let it cool slightly to warm – you don’t want to cook the spices, just infuse the oil. Add the crushed mustard seeds, fenugreek seeds, salt, and hing to the oil. Give it a good mix.
5. Add the chopped turmeric and green chilies to the spiced oil. Pour in the lemon juice. Mix everything really well, ensuring all the turmeric and chilies are coated in the spice mixture.
6. Finally, let the mixture cool completely before transferring it to an airtight glass jar. This is important to prevent condensation. Refrigerate, and try to resist the urge to dig in immediately! It tastes even better after a few days.

Expert Tips

• Dryness is key: Make sure your turmeric and chilies are completely dry before mixing with the spices. Any moisture can lead to mold.
• Glass jar only: Always use a glass jar for pickling. Plastic can absorb flavors and isn’t ideal for long-term storage.
• Patience is a virtue: The flavors really meld together after a few days in the fridge.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you’re sensitive to heat, remove the seeds from the green chilies before chopping. You can also use milder chilies like jalapeños.
• Festival Adaptations (Makar Sankranti, Lohri): This pickle is often made during Makar Sankranti and Lohri festivals in North India, as turmeric is considered auspicious during these times.

Long-Term Storage Options

This pickle will last for up to 6 months in the refrigerator, as long as you ensure everything is dry and stored in an airtight jar.

Serving Suggestions

Honestly, I eat this with everything. Here are a few ideas:

• With a simple bowl of rice and dal.
• Alongside yogurt for a cooling contrast.
• Spread on toast or crackers.
• As a side dish with Indian thalis.

Storage Instructions

Store in an airtight glass jar in the refrigerator. Use a clean, dry spoon each time you take some out to prevent contamination.

FAQs

What is the shelf life of this Turmeric-Chili Pickle?

It will last up to 6 months in the refrigerator if stored properly in an airtight jar.

Can I use turmeric powder instead of fresh turmeric root?

While you can use turmeric powder, the flavor and health benefits won’t be the same. Fresh turmeric is definitely recommended! If you must use powder, start with about 2-3 tablespoons and adjust to taste.

What are the health benefits of consuming fresh turmeric?

Fresh turmeric is packed with curcumin, a powerful antioxidant and anti-inflammatory compound. It’s also believed to boost immunity and aid digestion.

How can I adjust the heat level of this pickle?

Remove the seeds from the green chilies, use milder chilies, or reduce the number of chilies used.

What type of salt is best for making this pickle?

Kosher salt is a good choice, as it doesn’t contain iodine, which can sometimes affect the flavor of pickles.

Can this pickle be made without Asafetida (Hing)?

You can make it without hing, but it will lack that unique umami flavor. If you absolutely can’t find it, you can try a tiny pinch of garlic powder as a substitute, but it won’t be quite the same.

I hope you enjoy making this pickle as much as my family and I do! Let me know in the comments if you try it, and how it turns out. Happy pickling!