Fresh Ginger Turmeric Pickle
by Tarla Dalal
Added to 187 cookbooks
This recipe has been viewed 40668 times
This is another day-to-day pickle which can be served with grilled dishes, parathas, khichdi, dal-chawal and virtually everything on the Indian menu. Fresh ginger has a warm, fresh aroma and is not fibrous. It turns to a bright pink colour when combined with lemon juice. Fresh white turmeric (amba haldi) is very seasonal and is available during the monsoons. It has a strong aroma reminiscent of mango that is the reason it is called amba haldi (amba which means mango in many Indian languages). You can make this pickle hotter by increasing the quantity of chopped green chillies.
- Combine all the ingredients in a bowl and mix well.
- This pickle is ready to serve after 1 to 2 hours.
- Store refrigerated in an air-tight container or a glass jar for upto 1 week.
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