Turmeric root & ginger pickle

Name: Turmeric root & ginger pickle (Amba hardar)
Cuisine: Indian
Ingredients: 40 g (1½ oz) mango ginger root (amba hardar), peeled; 40 g (1½ oz) mango ginger root (amba hardar), peeled; 20 g (¾ oz) turmeric root, peeled; 60 g (2 oz) ginger root, peeled; ½ teaspoon Himalayan salt or sea salt; ½ teaspoon Himalayan salt or sea salt; juice of 3 limes or lemons; juice of 3 limes or lemons

Amba hardar

Preparation info

Difficulty
Easy

Appears in

Saffron Soul

By Mira Manek

Published 2017

About

This pickle is pure medicinal goodness. I’ve always known this pickle as ‘amba hardar’, although that’s the name of one of the roots used. It goes with any dish, giving a little bite of tangy goodness with each bite.

Ingredients

40 g (1½ oz) mango ginger root (amba hardar), peeled
20 g (

Asia
India
Preserve
Gluten-free
Vegan

Method

Wash the peeled mango ginger, turmeric root and ginger and then slice into thin rounds. Mix the rounds with salt in a small mixing bowl and leave for around 30 minutes.

Add the lime or lemon juice and pour into a jar. Add more lime juice if the rounds aren’t covered so that the level of the juice is just above the top of the rounds. Leave for at least 1 day before eating.

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