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Pickled Amba Haldi

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Ingredients

300 gm Mixed Haldi (turmeric root)
1 Green chili (slit)
1 L boiled and cooled water
4 tbsp Salt
Juice of 1.5 lemons
Remaining lemon peel (from the juiced lemons)

Pickled Amba Haldi

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Ingredients

About

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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

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

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

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

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.

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Mogri nu Shak
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Hare Chane ki Sabzi