Fresh Turmeric Root & Mango- Ginger Pickle
Ingredients
- 1 cup Fresh Turmeric Root
- 1 cup Mango Ginger
- ½ cup Green chilies (Long, less spicy variety)
- 5-6 Lemon – extract juice
- 2 tbsp Mustard Seeds
- 1 tbsp Methi seeds (soaked in water for 30 minutes, drain and pat dry)
- ¼ tbsp Hing
- 2-3 tbsp Oil
- 2 tbsp Salt
Instructions
- Wash the turmeric root, mango ginger and the green chilies, pat dry using a napkin
- Peel the roots and cut into very thin strips, you may grate using a grater with large grooves (thick gratings)
- Cut the chilies into thin diagonals
- In a mixing bowl, mix the thin strips of turmeric and mango-ginger with salt
- Heat oil in a small pan, add the mustard seeds, when hey crackle add the soaked and drained methi seeds, hing and the diagonally cut green chilies
- Sauté the chilies for half a minute and pour the vagar contents on to the salted roots
- Mix well, add the lemon juice, mix again, taste and adjust seasoning
- Transfer to a glass container with lid, store in a cool dry place
- Pickle will be ready to eat in a day’s time
- Can be stored in the refrigerator for 2 months
Notes
Highlights:
- Fresh turmeric offers wonderful disease fighting and immunity boosting benefits apart from it being a rich source of vitamins and minerals
- Mango ginger and all the other spices all have healing properties.
- This dish is in reality a powerful medicine and can be used in both illness and health
| Energy | 47 Kcal |
| Carbohydrate | 3 g |
| Protein | 1 g |
| Fat | 3 g |
| Calcium | 14.7 mg |
| Iron | 1 mg |
| Total Fibre | 2.7 g |
