Amba Haldi is also known as Curcuma Aromatica, white turmeric or mango ginger. It is grown in the Himalayan region of India and it is only available in the monsoon region. It contains curcumin, vitamin A, protein, fatty acids, minerals and carbohydrates and has anti-inflammatory properties as well as strong antibiotic ones. Due to its many medicinal properties it is used in skin care and to get rid of throat infections and nasal and tracheobronchial congestion. It can be consumed raw or it can be dried and used in powder form. Amba Haldi is delicious eaten raw in salads or eaten in the form of pickle.
Made without oil or spices this simple preserved Amba Haldi pickle is healthy and delicious . With its salty and tangy flavour it is a perfect accompaniment to rice dishes.
120 g/4 oz Amba Haldi
Juice of two large lemons
1/2 teaspoon salt
1/4 teaspoon turmeric powder
1. Peel the Amba Haldi and either cut it into thin round slices alternatively you can cut it into juliennes.
2. Place the Amba Haldi in a sterile jar and add to it the lemon juice, salt and turmeric.
3. Mix well and store in the refrigerator.
4. It can be eaten immediately.
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