Fresh Ginger Turmeric Pickle
by Tarla Dalal
Added to 188 cookbooks
This recipe has been viewed 48606 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.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.