Pickled Amba Haldi – Have We Forgotten Its Magic?
Winter brings with it a treasure trove of seasonal foods, but one ingredient that often gets overlooked is Amba Haldi. Despite its incredible health benefits and refreshing tangy taste, many people don’t include it in their diet. The reason? Either they are unaware of its benefits or simply don’t know how to use it. But if you love traditional, home-made recipes with a touch of nostalgia, then this Pickled Amba Haldi is a must-try!
This special variety of turmeric, known as amba haldi, has a mild, tangy flavor with a hint of raw mango. Unlike regular turmeric, it’s not bitter and can be eaten fresh, making it perfect for pickling.
Health Benefits of Pickled Amba Haldi
- A Natural Probiotic – Boosts Gut Health
Fermented foods like this pickled haldi are rich in probiotics, which help improve digestion, gut flora, and overall immunity. - Anti-Inflammatory – Heals from Within
Amba Haldi is loaded with curcumin and gingerol, which reduce inflammation, joint pain, and body aches – common in winter. - Supports Detoxification – Cleanses the Body
The combination of turmeric, lemon, and salt helps in flushing out toxins, keeping the liver and kidneys healthy. - Strengthens Immunity – Keeps Colds Away
Rich in antioxidants and Vitamin C, this pickle protects against infections and strengthens respiratory health during winter. - Aids Digestion – Say Goodbye to Bloating
The probiotic nature of this pickle helps enhance gut bacteria, prevent bloating, and improve nutrient absorption.
Here’s How to Make Pickled Amba Haldi
- Prepare the Ingredients – Take 300g mixed Amba Haldi, peel it, and chop it into thin slices.
- Add Spice & Flavor – Place the chopped haldi in a container and add one slit green chili for extra heat.
- Make the Brine – In another container, mix 1 liter of boiled and cooled water with 4 tbsp salt and juice of 1.5 lemons. Drop the leftover lemon peels into this mixture.
- Combine & Ferment – Pour the salt-lemon water into the container with haldi and chili. Shake the jar well and leave it covered at room temperature for 2-3 days.
- Enjoy & Store – The pickle is now ready to eat! It will stay fresh for up to 3 weeks in winter. Keep it refrigerated if you want to extend its shelf life.
Conclusion
This Pickled Amba Haldi is not just a condiment but a health booster that pairs perfectly with dal-chawal, roti-sabzi, or even parathas. The mild spiciness, tangy lemon, and earthy turmeric flavors make every meal more refreshing. Plus, it’s an easy and natural way to improve digestion and immunity during winter. So, why not bring back this lost tradition to your kitchen?
