Fresh Turmeric Root and Mango Ginger Pickle in Lemon Juice
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.
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
- Using a few drops of oil, grease your palms. This prevents the turmeric root from staining your palms.
- Peel and chop the turmeric into thin slices. You can also julienne them.
- Peel and chop the mango ginger into thin slices. You can also julienne them.
- Cut the green chillies into 1/2" pieces.
- Add the mango ginger slices, turmeric root slices, green chillies, lemon juice and salt to a clean, dry, glass bottle.
- Use a spoon and mix well.
- Close the bottle and let the pickle rest for 2 days.
- Enjoy with hot steamed rice topped with a little sesame oil, or then as a side to curd rice.
Notes
- I like to add green chilli bits to this pickle but that is optional.
- Add enough lemon juice to cover the ginger and turmeric pieces.