Pickles are an important part of the South Indian meal, best eaten as an accompaniment to the last course of yogurt rice Pickles in India are very different from the European varieties in that they are preserved in oil rather than vinegar. The acidic element of lemon or lime juice that is added prevents the pickle from going bad (bacterial growth), while the oil acts as a preservative. Turmeric is known for its antiseptic qualities, and women in South Indian rub on their skin (it turns their skin yellow too!). In South Indian Brahmin's homes it is traditional to present married women with manjal roots and vermilion.
my first attempt to make a healthy pickle idea came from my friend who said she brought some fresh turmeric root from whole foods and did not know what to do with it. She asked me and i told her back in the days in India they used to use turmeric root paste in ayurvedic medicines. Then i got curious what can we make with this root which is so good for you. Then i remembered why of course turmeric pickle.
here is my recipe:
Manjal (turmeric) & Mangai Ingie (mango flavoured ginger)
fresh turmeric root and fresh mango ginger root (enough for 1 cup of minced roots), 3 carrots, 2 green chillies, 6 tbsp of apple cider vinegar, 1tbsp salt, and half tbsp sugar.
1. Scrape the skin off the roots and cut them like matchsticks
2. Mix the turmeric/mango ginger root, and carrots with salt and apple cider vinegar
3. in a tsp of oil, add the green chili and fry.
4. Add this to the mixture and mix together.
your healthy pickle is ready to be consumed. I kept it for a week to marinate before i used.
my first attempt to make a healthy pickle idea came from my friend who said she brought some fresh turmeric root from whole foods and did not know what to do with it. She asked me and i told her back in the days in India they used to use turmeric root paste in ayurvedic medicines. Then i got curious what can we make with this root which is so good for you. Then i remembered why of course turmeric pickle.
here is my recipe:
Manjal (turmeric) & Mangai Ingie (mango flavoured ginger)
fresh turmeric root and fresh mango ginger root (enough for 1 cup of minced roots), 3 carrots, 2 green chillies, 6 tbsp of apple cider vinegar, 1tbsp salt, and half tbsp sugar.
1. Scrape the skin off the roots and cut them like matchsticks
2. Mix the turmeric/mango ginger root, and carrots with salt and apple cider vinegar
3. in a tsp of oil, add the green chili and fry.
4. Add this to the mixture and mix together.
your healthy pickle is ready to be consumed. I kept it for a week to marinate before i used.
No comments:
Post a Comment