Pickled fresh turmeric/ Atheli Haldar/Fresh Haldi achar скачать в хорошем качестве

Pickled fresh turmeric/ Atheli Haldar/Fresh Haldi achar

During winter time fresh turmeric is in season. Turmeric has anti-inflammatory and antioxidant properties, is a good blood purifier, and so on. Consuming it in raw, pickled form is a good way to incorporate it in your diet when in season. Presenting pickled fresh turmeric    • Pickled fresh turmeric/ Atheli Haldar/Fres...   Recipe Credit: My mom Seema Ramchandra Preparation time: 10 minutes (does not include peeling and cutting turmeric) of preparations/servings: 10-15 Ingredients: 250 g fresh turmeric (peeled) 1 green chilli (de-seeded, optional) 1 tablespoon oil 1 tablespoon salt 3 tablespoons of lime/lemon juice (juice of 1 large lemon or 2 limes) 1 tablespoon chat masala 1 tablespoon split mustard seeds (If unavailable pulse-grind 1 tablespoon of black mustard seeds) 1 teaspoon sugar/ 1 inch piece of jaggery (optional) Storage: 1. Store at room temperature for first couple of days after pickling. Mix intermittently once or twice a day to help in the pickling process. 2. After first couple of days, I store it in refrigerator as it retains its freshness and crunch. It can be stored for about 2 months. Tips: 1. Adding 1 green chilli is optional. It adds a kick to the pickled turmeric. 2. Some folks do not like taste of raw turmeric. Addition of sugar/jaggery mellows down the typical flavor of turmeric. I do love the taste of turmeric so I do not add sweetness.