In our unique exploration of age-old traditions combined with a modern twist, today’s blog post will be delving into the world of vibrant Mother’s Turmeric, a spice renowned not just for its health benefits but also its dynamic culinary uses. As the world sips on turmeric lattes, we invite you to journey with us into the heart of a timeless, family-friendly recipe: Chatpata and Healthy Fresh Turmeric Pickle. Unfamiliar with fresh turmeric? Worry not, as we guide you through the endeavor of transforming this ginger-like root with its distinctive yellow interior into a tantalizing pickle. From the preliminary process of preparing your fresh turmeric to the delicacy of balancing spices, each step is a craftsmanship to relish. So set aside your regular perceptions of turmeric and let’s unearth a simple yet thrilling experience of making your own mouthwatering turmeric pickles.
Table of Contents
- Unraveling the Heritage Recipe: Insight into Making Mothers’ Fresh Turmeric Pickles
- The Science of Flavor: Selecting and Combining Spices for Maximum Taste
- Safety and Longevity: Ensuring Your Turmeric Pickle Ages Gracefully
- The Joy in Every Jar: Savouring and Sharing Your Homemade Turmeric Pickle
- Q&A
- The Way Forward
Unraveling the Heritage Recipe: Insight into Making Mothers’ Fresh Turmeric Pickles
Our journey into the depths of tradition begins with a humble yet potent root, fresh turmeric. This unique recipe hands us a delightful surprise in the form of fresh turmeric pickle, which exudes a vibrant, distinctive yellow color. The recipe calls for 250 grams of fresh turmeric, peeled carefully, then cut into thin sticks. One important tip for longer shelf life is to air dry them for about 5 hours before the pickle making process begins.
Time to enliven the senses with the mesmerizing aroma of spices. Heat a pan and add the dry spices: 2 tablespoons of Fennel Seeds or Saunf, 1 tablespoon Cumin Seeds or Jeera, and 1 tablespoon of Yellow Split Mustard Seeds or Kuti hui Peeli Sarso. Also throw in half a teaspoon of Methi Seeds and roast them dry to unlock their deep aromas. Just as the delightful smell wakens your senses, gently take them off the pan. Pulse grind the spices to a fine powder; this forms our spice mix for the pickle.
| Spice | Measurements |
| Fennel Seeds (Saunf) | 2 tablespoons |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Yellow Split Mustard Seeds (Kuti hui Peeli Sarso) | 1 tablespoon |
| Methi Seeds | 1/2 teaspoon |
Moving on, we heat up a cup of Mustard Oil in a pan, add 1 teaspoon each of Hing, Jeera, and Saunf. Now comes the star of our recipe, plump chopped fresh Turmeric. Combined with the dry spice mix, alongside 1 tablespoon of Kashmiri Red Chili Powder, 1 teaspoon of Dry Ginger Powder and Salt, according to taste. Every ingredient is mixed well and sautéed lightly for a couple of minutes. Following that, the flame is switched off and about half a cup of Lemon Juice is added to bring a balance to the flavors.
With a clean and dry glass jar at the ready, we promptly fill it with the freshly prepared pickle. Tidbit of wisdom: avoid contact of the pickle with moisture to ensure its longevity. The pickle jar is then either exposed to the sunlight for 5 hours to preserve it naturally or covered securely and set aside in a dry space for 24 hours. Now, your homely pot of fresh turmeric pickle is ready to be relished, bite after bite.
| Ingredient | Measurements |
| Mustard Oil | 1 cup |
| Hing, Jeera, and Saunf | 1 teaspoon each |
| Fresh Turmeric (chopped) | As much as required |
| Kashmiri Red Chili Powder | 1 tablespoon |
| Dry Ginger Powder | 1 teaspoon |
| Salt | As per taste |
| Lemon Juice | 1/2 cup |
The Science of Flavor: Selecting and Combining Spices for Maximum Taste
Bringing a twist to the trend of turmeric lattes, let’s dive into the creation of a vibrant and chatpata Fresh Turmeric Pickle. Beginning with 250 grams of fresh turmeric, peeled, cut into thin sticks and air-dried for 5 hours, we step into the process which elevates the taste while promising the pickle’s longevity. Picturized like ginger root, fresh turmeric possesses a distinctive yellow color, distinguishing itself from other ingredients.
We start with heating a pan for preparing the dry masala. The ingredients and their quantities as follows:
| Spices | Quantity |
|---|---|
| Fennel Seeds (Saunf) | 2 tbsp |
| Cumin Seeds (Jeera) | 1 tbsp |
| Yellow Split Mustard Seeds | 1 tbsp |
| Methi Seeds | 1/2 tsp |
These spices are dry roasted, and constantly stirred to ensure they roast evenly, thus arresting the deep aromas that emanate while roasting. The roasted spices are then pulse grinded to a fine powder, thus creating our pickle spice mix.
Taking 1 cup of Mustard Oil to heat and dropping some fennel seeds to check the appropriate heat. Added to this are 1 tsp of Hing and 1 tsp of Jeera. Adding the chopped fresh turmeric to the spices, we include our previously prepared spice mix, 1 tbsp Kashmiri Red Chilli Powder, 1 tsp Dry Ginger Powder (Saunth), and salt to taste. All of the ingredients are sautéed lightly for a few moments to combine the flavours before the flame is turned off.
To this concoction, we add 1/2 cup of Lemon Juice, and give it a good mix. This mixture is then transferred to a clean, dry glass jar. Ensuring that the turmeric is fully submerged in the spice oil and avoiding any contact with moisture will ensure a long shelf life for our Fresh Turmeric pickle. After this, expose it to sunlight for 5 hours or alternatively, cover and set aside in a dry area for 24 hours. Relish this pickle in small quantities to enjoy the perfect blend of flavor and health benefits of fresh turmeric.
Safety and Longevity: Ensuring Your Turmeric Pickle Ages Gracefully
Preserving your turmeric pickle and ensuring it ages gracefully and safely involves careful preparation and handling. The first step requires 250g of fresh turmeric, which should be peeled, cut into thin sticks and air-dried for about 5 hours. This not only fosters the vibrant yellow color unique to turmeric but also prolongs its shelf life. The next stage involves preparing a distinct dry masala mix. To accomplish this, heat a pan and add your spices, which include 2 tablespoons of Fennel Seeds or Saunf, 1 tablespoon of Cumin Seeds or Jeera, 1 tablespoon of Yellow Split Mustard Seeds, and 1/2 teaspoon of Methi Seeds. Dry roasting these spices evenly brings out their deep aromas, and pulse grinding them into a fine powder produces a captivating pickle spice mix.
As you progress, heat 1 cup of Mustard Oil and add 1 tsp each of Hing, Jeera, and Saunf, stir briefly before adding in the chopped fresh turmeric combined with the earlier prepared spice mix. To this spice-infused mix, generously add 1 tbsp of Kashmiri Red Chilli Powder, 1 tsp of Dry Ginger Powder, and season with salt to taste. The final steps before jar storage involve letting the mix sauté lightly for a couple of minutes, turning off the flame then adding 1/2 cup of Lemon Juice. To store, use a clean and dry glass jar, completely submerge the turmeric in the spice oil to ward off moisture, and secure the pickle’s longevity. For maximum shelf life, it is advisable to expose the jar to sunlight for about 5 hours or let it chill in a dry area for 24 hours before consumption.
The Joy in Every Jar: Savouring and Sharing Your Homemade Turmeric Pickle
Mother’s recipe takes the humble Fresh Turmeric and transforms it into a vibrant, flavourful pickle that encapsulates the joy of homemade food. Starting with 250 grams of fresh turmeric, the root is carefully peeled, sliced into slender sticks, and air-dried for five hours. This preparation assures the pickle’s longevity, encapsulating taste and health in every bite.
The key to the tangy and spicy profile of this pickle lies in the dry roasted, housemade masala blend. To create this, the following ingredients were used and their quantities:
| Ingredient | Quantity |
|---|---|
| Fennel Seeds (Saunf) | 2 tbsp |
| Cumin Seeds (Jeera) | 1 tbsp |
| Yellow Split Mustard Seeds (Kuti hui Peeli Sarso) | 1 tbsp |
| Methi Seeds | 1/2 tsp |
Spices are carefully roasted to release deep aromas, then ground to as fine a texture as can be achieved. This spice blend, when mixed with fresh turmeric slices, creates a perfect harmony of flavours. Moreover, cooking in mustard oil and adding ingredients like hing, jeera, saunf, Red Chilli Powder, Dry Ginger Powder, and Salt further elevates the taste of the pickle.
Pickle making is not all about the preparation, but it’s also about the careful preservation. After pickling, a half cup of lemon juice is mixed in well for that extra piquancy and preservative boost. The pickle is then placed in a clean, dry jar and is ensured to have no contact with moisture. To enhance shelf life, the jar full of this zestful confection should be kept in sunlight for five hours or can alternatively be left aside in a dry area for 24 hours. Savour this exotic condiment with your meals and feel the happiness radiate with every zestful bite.
Q&A
Q: What is the main ingredient in the unique recipe being discussed in the culinary video?
A: The main ingredient in the recipe discussed in the video is fresh turmeric.
Q: How should the fresh turmeric be prepared for making the pickle?
A: The turmeric should be peeled, cut into thin sticks, and then air-dried for five hours to ensure a longer shelf life.
Q: What spices and ingredients are used to create the dry masala for the pickle?
A: The dry masala is made from fennel seeds, cumin seeds, yellow split mustard seeds, and methi seeds which are dry roasted and then ground into a fine powder.
Q: How is the masala made for the pickle?
A: The masala is cooked by heating mustard oil and adding fennel seeds, hing, jeera, saunf, chopped fresh turmeric, prepared spice mix, Kashmiri red chilli powder, dry ginger powder, and salt.
Q: Are there any special instructions to be followed when storing the pickle?
A: Yes, it’s recommended to avoid letting the pickle come into contact with moisture. Also, the turmeric should be completely submerged in the spice oil. The pickle can then be kept in sunlight for 5 hours or set aside cover in a dry area for 24 hours.
Q: What is added to the pickle after it has been lightly sautéd for few minutes?
A: Half a cup of lemon juice is added after the spices and turmeric have been sautéd for a couple of minutes.
Q: What does the presenter recommend doing after the pickle is prepared?
A: The presenter recommends taking a little bit of the pickle to savor every time, and then sharing feedback about how it turned out.
Q: What does the presenter mean by ‘Eat well, live well and stay blessed’?
A: The presenter is likely emphasizing the importance of a healthy diet for a good life, and wishing viewers well — it is a sign-off that motivates the audience to take care of their well-being through good food choices.
The Way Forward
And there you have it – a textural feast of tradition, the magic of mother’s recipe coming alive, and a vibrant burst of wellness contained within a jar. As we journeyed through the process of making fresh turmeric pickle – a recipe that’s a brilliant counterpoint to the more known turmeric latte, it underlines the rich depth of traditional Indian cuisines. Celebrating the radiant colour and health benefits of fresh turmeric, we undertook the expedition of adeptly preparing, air-drying, and concocting it with an array of aromatic spices giving birth to a healthy yet ‘chatpata’ pickle.
The key to its timeless appeal lies in the minute details – roasting the dry whole spices, grinding them to a perfect fine mix, sautéing the fresh turmeric with spices, and carefully preserving them in mustard oil, not to miss, the zestful splash of lemon juice. The sunlight doing its magic, enhancing the pickle’s shelf life, and the gradual fusion of flavours over time add to the charm of this traditional recipe.
More than just an accompaniment, this turmeric pickle is a testament to the rich culinary roots we share, its enticing flavour will not only surprise your family but also make every meal a celebration. So go ahead, let tradition come alive in your kitchens and health flourish on your plates. Be sure to share your experience with us. Until then, here’s to good food and better health. Cheers!
