Winter season is when you find lot of fresh turmeric (kacchi haldi) and amba haldi (literally- green mango turmeric - it looks white like ginger, but has the sour taste of green mango and a mild flavour of fresh turmeric).
The best part of this pickle is its simplicity & it uses only three ingredients kacha haldi ,lemon juice & salt.
In its simplest form, a small piece of tender turmeric or amba haldi is chopped/julienned and sprinkled with salt and lemon juice just before serving on the table, with chilli powder being optional.
to make this turmeric pickle no cooking is involved and you just need to mix everything. the only work you need to do is peel and chop the fresh turmeric roots.
you can even slice the turmeric. squeeze the lemon juice and then you are almost done with the pickle.
This pickle is made by my mom .she has used fresh turmeric in this haldi .
Ingredients :
1 cup - sliced or julienes of fresh white turmeric / amba haldi
1 tbsp salt
Juice of 2 limes
Method:
1.Wash any mud on the surface of fresh turmeric.
2.Peel them and chop them into small pieces or julienes
3.Extract the juice from the lemons and keep aside.
4.In a bowl( use glass/plastic bowl) add the turmeric, salt and lemon juice. stir everything well.
5.Keep it out for 2 days ,after that fill in a plastic bowl & keep it in refrigerator.
Tips :
1. can add sliced green chilli to above pickle , 1 tbsp
2. the lemon juice should completely cover the turmeric, otherwise the pickle may get spoiled.
3.this turmeric pickle stays good for about 2 months in the refrigerator.
4. Make sure the bowl you use for mixing pickle is made of plastic / glass or ceramic (not metal)
5. Make sure the bottle is completely dry before you use it and use a dry spoon each time you take anything out of the jar.
6.Can use even ambe haldi in above pickle
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