Descrition Edit

Contributed by Indiancuisineandculture Y-Group

Ingredients Edit

  • 250 gm of fresh turmeric in equal proportions of the yellow and white roots (the white variety is called amba-haldi and has the flavouring of raw mango)
  • 6 lemons
  • salt to taste

Tempering Edit

Directions Edit

  1. Clean, wash and brush the fresh turmeric.
  2. Peel away the outer skin and let it dry completely.
  3. Grate the turmeric or cut into thin slices if you prefer.
  4. Add juice of lemons and salt to taste.
  5. Put it away in a jar and refrigerate.
  6. It can stay for weeks.
  7. The pickle can be consumed with all kinds of food, rice and dal, vegetables and chappatis.
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