Dehradun: Generally during winters, eating pickles etc. causes cold and also pain in the throat. But, we are going to tell you about a pickle which will neither harm you nor affect your health. If anything happens, it will boost your immunity during winter. If you want to take care of health along with taste, then eating turmeric pickle in winter can be very beneficial for you. Let us know how this pickle is made.
Why is turmeric pickle beneficial in winter?
According to Ayurvedic physician Shalini Jugran, raw turmeric is a good source of antioxidants and vitamin C. Apart from this, due to its anti-inflammatory nature, raw turmeric is useful in treating our skin, digestive system and respiratory problems.
He told that raw turmeric not only increases immunity but also gives many health benefits. He told that a compound called curcumin is found in raw turmeric, which improves heart health and also has anti-cancer properties. Anti-fungal, anti-oxidant and anti-bacterial properties are found in raw turmeric, due to which it helps in preventing infections. If you eat turmeric pickle along with food, it can strengthen your ability to fight diseases and also remove skin problems.
These things are necessary for pickles
Anju told that pickles can be prepared soon from the raw turmeric grown in the mountains. To make turmeric pickle, you will need 250 grams of raw turmeric, one teaspoon fenugreek seeds, 2 tablespoons mustard oil, salt, 1 ginger, one teaspoon red chili powder, mustard seeds, 2 teaspoons mustard seeds, one teaspoon asafoetida and half a cup of lemon juice.
How to prepare turmeric pickle?
To make turmeric pickle, first of all peel raw turmeric and ginger and wash it. Keep its water in the sun to dry completely. After this, grate them. Now put a wide mouthed vessel on the gas and burn it. Add two tablespoons of mustard oil in it and heat it. Now add asafoetida, fenugreek, mustard seeds, ginger, mustard seeds, red chilli powder along with salt as per taste in this hot oil and fry them on low flame. Now let it cool down a bit and add turmeric, add lemon juice and mix it well, this is optional. If you want to give a mountain touch to its taste then you can use jambu and pink Himalayan salt. You can store it in a glass jar, expose it to sunlight for three to four days and eat it.
