Immune Boosting Turmeric Pickle

250g Raw Fresh Turmeric – grated

½ cup of raisins

½ cup olive oil

1 small white onion, thinly sliced

1 small green chilli, thinly sliced

3 tbsp maple syrup

3 tbsp cider vinegar

2 tsp Sea salt

½ tsp Himalayan salt

½ tsp yellow mustard seeds

2 tsp black mustard seeds

2 ½ tsp mustard powder

1 tsp Ground ginger

a good pinch of Asafoetida

½ cup of lemon juice

Method

Peel and turmeric (wearing gloves) wash and then dry using using a cotton cloth or kitchen paper to rub off the excess water

Grate the turmeric into a bowl and add the onion, chilli, raisins, maple syrup, vinegar.

Warm the olive oil gently in a heavy based pan add the yellow and black mustard seeds, mustard powder, ginger and asafetida powder. Take off the heat and allow to cool and infuse.

Add this mixture to the bowl of turmeric mixture, along with the lemon juice and salts. Give it a really good stir.

Taste then pour into a kilner jar and store in the sunlight for 2 days, turn the jar daily to improve flavour.  Store in the refrigerator

N.B If you are making in advance, cover the turmeric mixture in more olive oil, this will preserve it for up to 6months.