Ingredients
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300 gm Mixed Haldi (turmeric root)
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1 Green chili (slit)
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1 L boiled and cooled water
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4 tbsp Salt
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Juice of 1.5 lemons
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Remaining lemon peel (from the juiced lemons)
About
Pickled Amba Haldi is a traditional Indian pickle made from raw turmeric (amba haldi). The turmeric is peeled, chopped, and mixed with spices, green chili, and lemon for flavor. A brine made from water, salt, and lemon juice is added to the turmeric mixture, allowing it to ferment for a few days. This pickle has a tangy, spicy flavor and is rich in antioxidants. It is typically enjoyed as a side dish with Indian meals and can last for weeks when properly stored.
Steps
1
Done
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Peel and chop the 300 gm of mixed haldi (turmeric root) and place it in a container. Add 1 slit green chili to the container. |
2
Done
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In a separate container, take 1 liter of boiled and cooled water. Add 4 tbsp salt to the water. Squeeze the juice of 1.5 lemons into the water and add the leftover lemon peel to the container with the chopped haldi. |
3
Done
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Pour the water (mixed with salt and lemon) into the container with haldi, chili, and lemon peel. Shake the container nicely to mix everything. |
4
Done
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Leave the mixture outside for 2-3 days to allow the flavors to blend and the pickling process to begin. After 2-3 days, the pickled haldi is ready and will stay good for up to 3 weeks in this season. |