Hot-and-sour pickled zedoary

Preparation info
  • Makes

    175 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

When zedoary is in season, make this pickle and add it to salads or noodle dishes or use it to accompany rich curries. Remember that zedoary is usually referred to as white turmeric in Australia and occasionally as mango ginger, which is its name in India.


  • 100 g zedoary, cut into julienne
  • 3 teaspoons minced ginger
  • 6


Combine all ingredients and mix thoroughly. Refrigerate in a sealed jar for up to 2 weeks.