INSTANT HALDI PICKLE

Haldi or Turmeric is considered as an auspicious spice amongst Indians.This is extensively used in the Indian cuisine,be it raw or in a dried powdered form.
Today, I am demonstrating my favourite winter pickle.This pickle is eaten fresh and can be stored for longer consumption as well.I make quantity which easily runs for a week for the two of us.Then I prepare it fresh as required.Do try this pickle,it has great health benefits as haldi/turmeric is considered as antiseptic,natural pain reliever,good for skin and many more.

Ingredients:

• Fresh Haldi/Turmeric Root                 250 gm
• Sarso/Mustard oil                               200 ml or 1 cup
• Sauf                                                   1.5 tsp
• kalonji                                                1.5 tsp
• Asafoedita                                         1/4 tsp
• Rai                                                     1/4 tsp
• Red chilly powder                              1 tbsp
• Amchur powder                                 1 tsp
• Salt                                                    2 tsp
• Garlic cloves peeled                          8 nos

Instructions:

1. Scrape the haldi roots with a knife or a peeler.Wash them with water and pat dry on a clean dry cloth or keep them under the sun till dry.
   
2. Heat oil in a wok,let the oil heat to smoking point.Now switch off the flame for the oil to come back to room temperature.
3. Chop the haldi roots  into julienne/matchstick like shape.You can grate them as well .
   


4. Reheat oil,temper with kalonji,rai,sauf,hing.Add theAdd haldi julienne,stir for a while and cover it with a lid for about 5 minutes on medium flame.
   
5. After 5 minutes,remove the lid .Add salt,red chilly powder and amchur powder.Stir well.
   
6. Switch off the flame after 2 minutes.Now,add the whole garlic cloves to the ready pickle.
   
7. Stir well.Cool and store in sterilised glass/ceramic bottle.
8. The pickle is ready to eat.
   

Recipe Notes:

1. You may grate the peeled haldi instead of chopping into julienne.
2. Garlic is absolutely optional,though it enhances the taste,u may avoid it as per your taste and convenience.
3. Sterilising bottle means wash it thoroughly with hot water and drying it under the sun.
4. Spices can be adjusted as per individual preference and taste.
5. For storing it for a longer period of time.Heat some more oil ,cool it to room temperature and pour in the bottle till the pickle is well covered with oil.

Hindi to English:

• Haldi                                   Turmeric root
• Hing                                    Asafoedita
• Kalonji                                 Nigella Seeds
• Sauf                                    Fennel Seeds
• Rai                                      Mustard grains
• Amchur Powder                  Raw Mango Powder