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Fresh Turmeric Root & Mango- Ginger Pickle

Prep Time 25 mins
Cook Time 25 mins
Course dinner, lunch, Snacks
Calories 47 kcal


  • 1 cup Fresh Turmeric Root
  • 1 cup Mango Ginger
  • ½ cup Green chilies (Long, less spicy variety)
  • 5-6 Lemon - extract juice
  • 2 tbsp Mustard Seeds
  • 1 tbsp Methi seeds (soaked in water for 30 minutes, drain and pat dry)
  • ¼ tbsp Hing
  • 2-3 tbsp Oil
  • 2 tbsp Salt


  • Wash the turmeric root, mango ginger and the green chilies, pat dry using a napkin
  • Peel the roots and cut into very thin strips, you may grate using a grater with large grooves (thick gratings)
  • Cut the chilies into thin diagonals
  • In a mixing bowl, mix the thin strips of turmeric and mango-ginger with salt
  • Heat oil in a small pan, add the mustard seeds, when hey crackle add the soaked and drained methi seeds, hing and the diagonally cut green chilies
  • Sauté the chilies for half a minute and pour the vagar contents on to the salted roots
  • Mix well, add the lemon juice, mix again, taste and adjust seasoning
  • Transfer to a glass container with lid, store in a cool dry place
  • Pickle will be ready to eat in a day’s time
  • Can be stored in the refrigerator for 2 months


  • Fresh turmeric offers wonderful disease fighting and immunity boosting benefits apart from it being a rich source of vitamins and minerals
  • Mango ginger and all the other spices all have healing properties.
  • This dish is in reality a powerful medicine and can be used in both illness and health
47 Kcal
3 g
1 g
3 g
14.7 mg
1 mg
Total Fibre
2.7 g