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 )
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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.
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:
- 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:
Notes: If Raw mango is not available then you can also use lemon juice for this pickle. Just add 3-4 tablespoons of lemon juice instead of grated raw mango.
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:
Notes: If Raw mango is not available then you can also use lemon juice for this pickle. Just add 3-4 tablespoons of lemon juice instead of grated raw mango.
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I grow turmeric in my garden and thus, when they are matured, perfect to be digged out and replicate this healthy dish.
ReplyDeleteHow long can this pickle be stored?
ReplyDeletehi Kalpanaji, this pickle can be stored up to 6 months and up to 1 year if refrigerated ...if the pickle has enough oil and if you use dry and clean spoon to take out it...
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