In Ayurveda, raw turmeric is considered nothing short of a 'miracle herb' (sanjeevani booti). During winter, it boosts immunity, provides relief from joint pain, and strengthens the digestive system. However, many people struggle to find an easy way to incorporate it into their daily diet.

If you prefer to avoid store-bought pickles—which are often loaded with oil and spices—this medicinal turmeric pickle is perfect for you. It requires neither a single drop of oil nor any pungent spices. Best of all, once prepared, it can be easily stored for months.

Ingredients for making raw turmeric pickle:
Raw turmeric: 250 grams
Lemons: 4 to 5 (for juice)
Salt or rock salt (sendha namak): To taste
Ginger and green chilies: A small amount (optional, for added flavor)

How to make raw turmeric pickle:
First, wash the raw turmeric thoroughly with water to remove all traces of soil. Then, peel the turmeric and cut it into small pieces or thin, round slices. You may want to wear gloves while cutting to prevent your hands from getting stained yellow. If you are using ginger and green chilies, chop them finely as well.

Next, take a clean, completely dry glass jar. Ensure there is absolutely no moisture or water droplets inside the jar, as this could cause the pickle to spoil quickly. Place the chopped turmeric and other ingredients into the jar.

Add salt to taste and squeeze in fresh lemon juice. Use enough lemon juice to ensure the turmeric pieces are completely submerged. The lemon juice and salt act as natural preservatives, keeping the pickle fresh for months—even without the use of any oil. Close the jar lid tightly and shake it to mix all the ingredients. Place the jar in the sun for 3 to 4 days. Make sure to shake the jar once every day so that the turmeric fully absorbs the lemon juice. Within a few days, the turmeric will soften, and your delicious, healthy raw turmeric pickle will be ready.

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