Turmeric is the best medicine in Ayurveda. It cures the
whole person. Turmeric is pungent, bitter, astringent and heating and has a
pungent vipaka.. As you all know it is needless to say about the goodness of
turmeric and Ginger
This Fresh Turmeric and Ginger Pickle can be made only
when the ingredients are in season, but when they make their appearance in the
market, almost every household whips up a batch of this pickle as it is not
only tasty but also good for health. When I saw Kacchi Mango Ginger and
Turmeric Root in the market I decided to buy it and make a pickle out of it.
Fat Free ,Gluten free, High Fiber, Low Calorie, Sugar
Free
Recipe Category : Pickle
Cooking Time
: 0 minutes
Preparation Time : 20 Minutes
Makes
: 1 ½ cups
Storage Time
: Up to 1 Week
Fresh Turmeric
|
250 gms
|
Fresh mango Ginger
|
250 gms
|
Fresh Tender Ginger
|
50 Gms
|
Green chillies
|
6 Nos.
|
Lemon Juice
|
1 Tablespoon
|
Lemons
|
2 Nos
|
Organic Himalayan salt
|
2 Tablespoon or to Taste (can use sea salt or rock
salt)
|
To Be Grind
Mustard Seeds
|
1 Teaspoon
|
Fennel Seeds
|
1 Tablespoon
|
Method:
- Wash & Rinse the Turmeric, Ginger and Green Chillies and wipe well with a kitchen towel, so that no moisture is left.
- Scrape away the skin and cut into thin round slices.
- Cut the Lemons into small pieces.
- In a mortar add Mustard & Fennel Seeds and using a pestle grind gently.
- Add all the chopped pieces to a big vessel.
- Add salt and Mustard mixture to the Chopped pieces. Mix well.
- Now find an area with direct sunlight and let the vessel sit under the strong rays for at least 4 to 6 hours. you can cover the top with one of those lids with a fine mesh which we use to cover fruit.
- Once the mixture has had enough sun , store it to the sterilized Glass Bottle.
- Now you can keep this Haldi Adrak Mirch Achar in the Refrigerator for 2 days, and then start using Haldi Adrak Mirch Achar thereafter.
- Serve with Curd Rice, Chapati and Kanchi.
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