Raw turmeric amla ginger and green chilli pickle

Name: Raw turmeric amla ginger and green chilli pickle
Total time: 1800 s
Yield: 8-9 people
Cuisine: Indian
Ingredients: 1/2 cup Raw turmeric (peeled and grated); 1/4 cup Amla/ gooseberry (grated); 2 tbsp Ginger( peeled and cut into small pieces; 2 tbsp Green chilli (I have used Bhavnagri mirch); 1 tsp Fennel seeds; 1 tsp Cumin; 1/2 tsp Fenugreek seeds; 1 tbsp Raee; 11/2 tbsp Salt; 1/2 tsp Turmeric powder; 1/2 tsp Kashmiri red chilli; 1/2 cup Mustard oil

Kalpana Rai @cook_26263526

Ghaziabad

#TOF#week7#pickle
This mixed super foods pickle is nutritious and tasty.It is very easy to make.Raw turmeric is rich in antioxidants and has a healing property.Amla is loaded with vitamin C and boosts immunity,helps in digestion, promotes healthy skin and hair.Ginger is good for cold and cough.Green chilli has vitamin C.

Kalpana Rai @cook_26263526

Saved

Ingredients

30 min

8-9 people

1/2 cupRaw turmeric (peeled and grated)
1/4 cupAmla/ gooseberry (grated)
2 tbspGinger( peeled and cut into small pieces
2 tbspGreen chilli (I have used Bhavnagri mirch)
1 tspFennel seeds
1 tspCumin
1/2 tspFenugreek seeds
1 tbspRaee
11/2 tbspSalt
1/2 tspTurmeric powder
1/2 tspKashmiri red chilli
1/2 cupMustard oil

Saved

Steps

30 min

1

Dry roast all the spices on low heat for 2 min.Let it cool.
2

Grind the spices coarsly.Now take a bowl,put turmeric,ginger,amla and green chilli in it.Sprinkle spices powder, turmeric powder,red chilli powder and salt.
3

Heat oil in a tadka pan.When.it becomes hot pour it on the spices and mix.Put it under the sunlight for 2-3 days and it will be ready to eat.Your super healthy pickle is ready to eat.

Tips

I have used Bhavnagri mirch because I don't use very spicy and hot pickle.If you like spicy pickle you can use normal green chillies.

Saved

Cooksnaps

Saved

Kalpana Rai @cook_26263526

on December 16, 2025 12:36

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.