x
Show me some Love!
Click here to follow me on Social Network.
Apr 092016
 

HaldiKaAchar_Featured2

Turmeric is a gift from Nature and has numerous health benefits. Its has powerful anti-inflammatory, anti-fungal and anti-bacterial properties and is used in Ayurveda medicine in India. In India and in other South East Asian Countries turmeric powder is used in everyday cooking in curries, in baking, in stews and plenty other dishes. 

HaldiKaAchar_Featured1

When I saw Kacchi Haldi or Turmeric Root in the market I decided to buy it and make a pickle out of it. Ordinarily raw turmeric is cut into pieces and added to lemon juice with a sprinkle of salt and is eaten alongside main course. But this time I wanted to make a real pickle which does have some kind of shelf life. I decided to team it up with raw mangoes and I tell you the pickle was simply lip smacking. My fussy husband also liked it.

Directions:

1. Wash the Turmeric root and pat dry with a kitchen towel. Peel its skin and cut it into thin sticks. You may like to wear gloves if you don’t want your hands stained with yellow colour for the following days.


DSC05884


DSC05885


2. Grate a raw mango and keep aside.

DSC05886
3. In a coffee grinder or a dry spice grinder add, Fenugreek Seeds, Red Mustard or rai and Fennel Seeds or Saunf.


DSC05887


DSC05888


DSC05889


4. Pulse them together into a semi coarse mixture.

DSC05890
5. In a wok add some mustard oil and heat it till smoking point and turn the flame on low.

DSC05891
6. Add the spice blend in the oil and toss for a few seconds.

DSC05892
7. Also add asafoetida, salt and red chilli powder.


DSC05893


DSC05894


DSC05895


8. Add to the oil the turmeric sticks and grated mango. Mix them well with the spice induced oil. Turn the flame off and let the pickle come down to room temperature.


DSC05896


DSC05897


9. Transfer the pickle to a sterilized dry glass jar. The pickle should be ready to eat in another 2-3 days.

Other Pickles you can try here are: Instant Raw Mango Pickle South Indian StyleStuffed Red Pepper Pickle and  Ginger Garlic Pickle.

HaldiKaAchar_Featured4

Kacchi Haldi ka Achar | Fresh Turmeric Pickle with Green Mangoes | Amba Haldi Pickle | Mango Ginger Pickle
Serves 1
Tangy and lip smacking Fresh Turmeric Pickle with Green Mangoes,
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 cup Fresh Turmeric roots
  2. 1/4 cup grated Raw Mango
  3. 1/2 tablespoon fenugreek seed or methi dana
  4. 1/4 teaspoon asafetida
  5. 1 tablespoon Red mustard seeds or rai
  6. Salt to taste
  7. 1 tablespoon red chili powder
  8. 2 teaspoon fennel seeds or saunf
  9. 1/4 cup Mustard oil
Instructions
  1. Wash the Turmeric root and pat dry with a kitchen towel. Peel its skin and cut it into thin sticks. You may like to wear gloves if you don’t want your hands stained with yellow colour for the following days.
  2. Grate a raw mango and keep aside.
  3. In a coffee grinder or a dry spice grinder add, Fenugreek Seeds, Red Mustard or rai and Fennel Seeds or Saunf.
  4. Pulse them together into a semi coarse mixture.
  5. In a wok add some mustard oil and heat it till smoking point and turn the flame on low.
  6. Add the spice blend in the oil and toss for a few seconds.
  7. Also add asafoetida, salt and red chilli powder.
  8. Add to the oil the turmeric sticks and grated mango. Mix them well with the spice induced oil. Turn the flame off and let the pickle come down to room temperature.
  9. Transfer the pickle to a sterilized dry glass jar and keep it in sun for 2 days.The pickle should be ready to eat in another 2-3 days.
Notes
  1. You can always substitute raw mango with 2-4 tablespoons of lemon juice.
Adapted from Daily Swadh Sugandh
The Secret Ingredient http://www.thesecretingredient.in/
Related Posts Plugin for WordPress, Blogger...