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Recipe for :

Fresh Turmeric Pickle

This is one of the recipes that has been provided by Vandana who is very much a keen cook of Indian dishes. Hopefully there will be more to come!

I asked Vandana for a little background information:

"I live in Pune, India. I am a South Indian so many of my recipes are from that area. I enjoy cooking and my family and friends do say that it is appetizing! By profession I am a Relocation Consultant and the India head of an International Charity. I hope that covers the introduction".


1 cup chopped raw turmeric
1 cup chopped ginger
1/2 cup lime juice
chopped green chilies as per the taste
salt to taste
1 tsp dried fenugreek seeds
1 tsp asafetida
1/4 cup mustard powder


  • Fry fenugreek seeds and asafetida in a little oil until golden.
  • Cool and powder.
  • Mix mustard powder, fenugreek seeds and asafetida powder well.
  • Apply the powder to turmeric and ginger.
  • Pour lime juice and salt over it.
  • Add chopped green chilies to the mixture.
  • Heat 2 tablespoons of oil until smoking and pour over the pickle.
  • Store it in a sterilised glass jar.
  • Serve it after 8 days.