Turmeric has been used for centuries and is widely known for its anti-inflammatory, anti-fungal, anti-bacterial and anti-oxidant properties. Turmeric has been found to help prevent or alleviate some diseases like Alzheimer’s disease, cancer and arthritis. It has so many health benefits that I have planned to do a separate post on that. Both turmeric root and mango ginger has lot of medicinal properties. This pickle combines both the root and is simply amazing. You have to try it to believe it. It is healthy, at the same time very delicious. Mango ginger is amba haldi in Hindi and manga inji in Tamil. Mango ginger is also known as white turmeric. Today we will learn how to make fresh turmeric pickle/haldi pickle following this easy recipe.
Wash both the roots well 3-4 times to remove all the mud. Scrap the skin and wipe it dry. Turmeric stains your hands, cutter etc. So take care when cutting turmeric. You can wear a gloves when cutting turmeric if required.
Slit the green chillies and remove the seeds.
The picture on the left is fresh turmeric root and the picture on the right is white turmeric or mango ginger.
Cut both turmeric and mango ginger into thin strips like matchsticks as shown in the picture below.
In a clean, dry glass or ceramic bowl, combine together turmeric, mango ginger, juice of 5-6 big lemons (without the seed), salt, green chillies, mustard powder and oil. Mix well and leave it covered overnight.
Next day, you can transfer it into a clean dry bottle, cover the mouth of the bottle with a cloth and keep it in the sun for 1 hour. Keeping it in the sun increases its shelf life but not necessary.
Mix well and store it in a glass bottle in the refrigerator.
Storage – Use sterilized bottles or wash the bottle well in hot water and dry it in the sun.
Shelf life – Stays good for 7-10 days in the refrigerator.
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