A healthy winter special: pickle made with fresh raw turmeric (oli halad), amba halad and ginger!
Ingredients
- Grated fresh raw turmeric (oli halad): 1 cup
- Grated amba halad (white turmeric or mango ginger): 1/2 cup
- Grated ginger: 1/4 cup
- Coarsely ground green chilli: 2 tsp
- Red chilli powder: 2 tsp
- Fenugreek powder: 1/2 tsp
- Lemon juice: 1/4 cup (2 large lemons)
- Vegetable oil: 4 tsp
- Mustard seeds: 1/4 tsp
- Yellow mustard dal (split mustard seeds): 1 tsp
- Hing (asafoetida): 1/4 tsp
- Turmeric powder: 1/4 tsp
- Salt: 1 tsp, or to taste
Method
- Mix the grated raw turmeric, amba halad, ginger and green chilli.
- Add the salt, yellow mustard dal, fenugreek powder and red chilli powder. Mix well and set aside.
- Heat the oil in a tadka pan and add the mustard seeds.
- When the mustard seeds crackle, add the turmeric powder and hing. Turn off the heat.
- Let the tadka cool completely.
- Once it has cooled, add it to the turmeric mixture. Add the lemon juice.
- Mix well.
- Store in an airtight glass jar.
Enjoy this mouth-watering pickle with phulka or rice. Keep the pickle in the refrigerator, as it does not keep for long.
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