Ginger & Turmeric Pickle Recipe
  • ¼ cup of fresh organic ginger, sliced
  • ¼ cup of fresh organic turmeric, sliced
  • 1 cup of extra virgin olive oil
  • 2 tsp of Hingvastak
  • 1 tsp of black mustard seeds
  • ½ tsp of chili powder
  • 2 tsp of salt
  • Juice of 1 lemon
  1. Slice ginger and turmeric without removing the skin (if using organic source).
  2. Heat some oil in the pan and add the spices. When the mustard seeds start to pop, turn the burner off. Add the spice mixture with the ginger and turmeric.
  3. In a glass jar put the ginger, turmeric, rest of the oil, salt and lemon juice.
  4. This can be stored for 2-3 months.
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