Ginger Turmeric Condiment is healthful, there’s no denying it. But it’s also quite tasty, in an earthy, warming, aromatic sort of way, that wakes up anything you choose to serve it with – lentils, rice pilaf, or greens. Stir it into chili or fold it into meatballs. Any grain bowl or hearty salad would welcome this condiment to the table.
Ginger and Turmeric both contain anti-inflammatory properties, and we all know that chronic inflammation contributes to other serious health conditions as we age. I love the notion that food can be medicine, and that the foods we choose to consume really can enhance our well-being.
But of course most of us live to eat rather than merely eat to live, so what we choose to eat must be enjoyable as well. This condiment is best used in small measure because if you overdo it, it will overwhelm, rather than enhance, whatever you’re serving it with. Sometimes I shred the roots and sometimes I cut them into coins. When shredded, the condiment has less texture and is less assertive. Maybe you should start there, if you make a batch of this Ginger Turmeric Condiment. No surprise, though – I prefer the pungency of coins!
Ginger Turmeric Condiment
Ingredients
- ¼ cup fresh ginger
- ¼ cup fresh turmeric
- 1 cup extra virgin olive oil
- 2 t Hingvastak
- 1 t black mustard seeds
- ½ t chili powder
- 2 t of salt
- Juice of a of a lemon
Instructions
- Prep the veg – Slice or grate the ginger and turmeric, without removing the skin. Fill a glass jar with the veg.
- Prep the marinade – Heat some oil in the pan and add the spices. When the mustard seeds start to pop, turn the burner off and let cook slightly. Stir the oil/spice mixture into the ginger and turmeric in the jar.
- Finish – Once the mixture has cooled completely, add the salt and lemon juice. Store in the fridge for up to 3 months.
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