Turmeric Pickle Becomes a Home Remedy for Swelling and Joint Pain

Traditional Recipe Gains Modern Interest

Homemakers and wellness enthusiasts report that turmeric pickle is quick to prepare and requires only a handful of ingredients — raw turmeric, lemon juice, salt, and light spices. The mixture is stored for a few days to naturally ferment, which is believed to enhance its health benefits.

“Turmeric pickle is not just a flavour-enhancing side dish; it’s a simple way to include anti-inflammatory food in daily diets,” said culinary experts, adding that its popularity has risen significantly during the winter months, when joint stiffness typically increases.

Experts Advise Moderation

While the remedy is largely considered safe, doctors advise consuming it in moderation, especially for individuals with acidity or gallbladder-related concerns. They also emphasise that turmeric pickle should complement — not replace — prescribed medical treatments for chronic joint issues.

With increasing interest in natural wellness trends, turmeric pickle is now being viewed as a convenient and accessible addition to daily meals, offering both flavour and potential relief to those struggling with joint discomfort.

How to Make Turmeric Pickle

Ingredients (for approximately 500 g pickle):

• Fresh raw turmeric root – 250 g (peeled and chopped)
• Fennel seeds (saunf) – 2 tbsp
• Cumin seeds (jeera) – 1 tbsp
• Mustard seeds (yellow split) – 1 tbsp
• Lemon juice – from 2 medium lemons
• Salt – to taste (about 1 ½ tbsp)
• Red chilli powder – 1 tbsp (adjust to taste)
• Turmeric powder – ½ tsp (optional)
• Asafoetida (hing) – a pinch
• Oil (mustard or other vegetable oil) – about 2 tbsp (to coat)

Method:

1. Peel and finely chop the fresh turmeric root.
2. Dry roast the fennel, cumin and mustard seeds lightly until aromatic; allow to cool, then crush/coarsely grind.
3. In a clean, dry glass jar, add the chopped turmeric, ground spice mix, salt, chilli powder, turmeric powder and hing. Mix well.
4. Squeeze in the lemon juice and add the oil; stir thoroughly so the turmeric pieces are well-coated.
5. Close the jar and keep it in a cool, dry place or refrigerator for 2-3 days to allow slight fermentation and flavour infusion.
6. After 2-3 days, the pickle is ready to consume. Each time, use a clean, dry spoon to take servings to avoid contamination.

Usage suggestion:
Take about 1 teaspoon of the pickle daily with meals. It can be served alongside rice, chapati, or even as a side with salads.

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