Slices of Fresh Turmeric Root and Mango Ginger Pickled in Lemon Juice
Fresh Turmeric Root and Mango Ginger Pickle in Lemon Juice
Prep Time
10 mins
Pickling Time
1 d 17 hrs 20 mins
Total Time
10 mins
 

Fresh Turmeric Root and Mango Ginger Pickled in Lemon Juice is very typical of South India and a great way to include both these medicinal roots in your diet. The delicious pickle helps in better digestion apart from being anti-microbial, anti-fungal, anti-inflammatory.

Course: Accompaniment, Pickle, Side Dish
Cuisine: Andhra Pradesh, Indian, Tamil Nadu
Keyword: Ambe Halad, Mammidi Allam, Mammidi Allam Pasupu Mukkalu, Manga Inji, Turmeric and Mango Ginger Pickle
Servings: 1 Cup
Author: Aruna
Ingredients
  • 150 gms Fresh Mango Ginger
  • 150 gms Fresh Turmeric Root
  • 1/3 Cup Lemon Juice (~5 Large Lemons)
  • 4-5 Green Chillies (optional)
  • 1/2 tsp Salt
To Store
  • Clean, dry, air-tight glass bottle
Instructions
  1. Using a few drops of oil, grease your palms. This prevents the turmeric root from staining your palms.

  2. Peel and chop the turmeric into thin slices. You can also julienne them. 

  3. Peel and chop the mango ginger into thin slices. You can also julienne them. 

  4. Cut the green chillies into 1/2" pieces.

  5. Add the mango ginger slices, turmeric root slices, green chillies, lemon juice and salt to a clean, dry, glass bottle.

  6. Use a spoon and mix well.

  7. Close the bottle and let the pickle rest for 2 days.

  8. Enjoy with hot steamed rice topped with a little sesame oil, or then as a side to curd rice.

Recipe Notes