Turmeric pickle for winter immunity, benefits of turmeric for health and taste in every piece

Turmeric pickle is an old, tried and tested recipe to have in your winter pantry. Fresh turmeric with its unmistakable warm, earthy flavor. It is as famous for its natural anti-inflammatory and antioxidant properties as it is for being a winter season favourite. When you pickle it with good mustard oil, lemon juice and some everyday spices, the taste really comes alive and the benefits become much easier to get through your food. This makes pickles most practical and works during winter, when your body needs extra support.

Eating fresh turmeric in pickled form can help strengthen immunity, especially during the colder months when coughs, colds and low energy are more common. according to a According to a 2022 study by The Journal of Food Science and Technology, the natural compounds support the body’s defense system and help it stay active. A study of 2022It also turns out that many people also notice better digestion when they add a teaspoon of turmeric pickle to lunch or dinner, as it helps reduce bloating and keeps the stomach comfortable. The warming nature of mustard oil also helps in digestion and makes the body feel balanced.

Turmeric pickle is also known to help with mild joint stiffness or body aches that mostly appear in winters when the temperatures drop. Research shows that the anti-inflammatory properties of fresh turmeric may provide mild relief when taken regularly. What makes this pickle even more useful is its long shelf life and simple preparation. You can store it for weeks and eat it with dal, roti or khichdi.

How to make homemade turmeric pickle for winters

Ingredients (for 1 medium jar)

• 250 grams fresh turmeric roots
• 2 or 3 green chillies – chop them depending on how spicy you like them
• ½ cup mustard oil
• ½ cup lemon juice
• 2 tbsp salt (as per taste)
• 1 teaspoon turmeric powder
• 1 1/2 tablespoons mustard seeds, lightly crushed
• 1 teaspoon fenugreek seeds, lightly roasted and crushed
• ½ teaspoon asafoetida

Instruction

1. Wash fresh turmeric roots thoroughly and pat dry completely with a clean cloth. Make sure there is no moisture; This will spoil the pickle.
2. Peel the turmeric and cut it into sticks or pieces.
3. Then wash and dry the green chillies and cut them and keep them aside.
4. Place both turmeric and green chillies in a plate and let them air dry for 30-60 minutes.
5. Take a small pan and heat mustard oil in it until light smoke starts coming out from it. Switch off the flame and let it cool to room temperature.
6. Take a large bowl, add salt, crushed mustard, crushed fenugreek seeds, asafoetida and turmeric powder (if using) and mix well.
7. Now add dry turmeric and green chillies and mix well. Make sure each piece is well coated.
8. – Now add lemon juice to it and mix again. Add a little spiciness, which helps with preservation.
9. When the mustard oil comes to room temperature, add it to the mixture. Mix them all well.
10. Now take a clean and dry jar and pour the pickle into the jar. Press gently so that there are no air gaps. The oil should cover the turmeric on top.
11. Close the lid and keep the jar in a cool, dry place for 2-3 days. Shake the jar gently once a day to mix everything.
12. After 2-3 days the pickle will be ready to eat. Keep it at room temperature in winter and in the refrigerator in hot weather.