11:45:00 AM
Fresh turmeric - A very healthy choice , powerful anti-inflammatory, anti-fungal and anti-bacterial is used in Ayurveda medicine in India. It has beautiful natural color, wonderful earthy aroma and mild flavor.
Although typically used in its dried, powdered form,
turmeric is also used fresh, like ginger. Turmeric is widely used as a
spice in South Asian and Middle Eastern cooking.
In medieval Europe, turmeric became known as Indian saffron because it was widely used as an alternative to the far more expensive saffron spice.
In recipes outside South Asia, turmeric is sometimes used as an agent to
impart a rich, custard-like yellow color. It is used in canned
beverages and baked products, dairy products, ice cream, yogurt, yellow
cakes, orange juice, biscuits, popcorn color, sweets, cake icings,
cereals, sauces, gelatins, etc. It is a significant ingredient in most
commercial curry powders. (source: Wiki )
Ingredients:.JPG)
- 1 cup Fresh Turmeric roots (Amba haldi)
- 1/4 cup grated Raw Mango
- 1/2 tablespoon fenugreek seed (methi dana)
- 1/4 teaspoon asafetida (hing)
- 1 tablespoon split mustard seeds (Red)
- Salt to taste (Preferably 1 tablespoon)
- 1 tablespoon red chili powder
- 2 teaspoon fennel seeds (saunf)
- 1/4 cup oil
Method:
1. Wash the Fresh turmeric roots, wipe it completely, Peel off the skin from turmeric roots.
2. Cut the turmeric into small julienned strips.
3. Heat the oil till smoking point. Then, allow it to cool down.
4. Before oil cool down completely (warm), add salt, asafetida, fennel seeds, methi dana, split
mustard seeds and chili powder one by one and mix well.
5. Now add grated mango and julienned turmeric to achar masala and give the pickle a good stir
and cool down it completely.
6. Keep the pickle into a clean, sterilized jar. Your Pickle is ready to eat after 2-3 days.
You can also check out my other Pickle recipe below:
Also if you put the pickle jar in the sunlight around 12 PM about 1 hour for 2 days then your pickle's life will be more.4. Before oil cool down completely (warm), add salt, asafetida, fennel seeds, methi dana, split
mustard seeds and chili powder one by one and mix well.
5. Now add grated mango and julienned turmeric to achar masala and give the pickle a good stir
and cool down it completely.
6. Keep the pickle into a clean, sterilized jar. Your Pickle is ready to eat after 2-3 days.
You can also check out my other Pickle recipe below:
- Gatte ka achar (gram flour gatte Pickle)
- Chana-Aam achar (Chickpeas-mango Pickle)
- Kairi ki Laungi - Instant Pickle
