Immunity15 min
Fresh Haldi and Adrak Pickle as a Winter Side
Julienned fresh turmeric and ginger in lemon and a little salt as a small side with meals in the cold months. A relish, not a medicine.
A winter side that takes ten minutes
Fresh turmeric roots and ginger are in the market in winter, and a quick pickle of both in lemon is a traditional side dish in many homes. It adds a sharp, fresh taste to meals. It is a relish and not a treatment for colds, pain or inflammation.
Use only a spoonful with a meal. Wash and dry the roots well, use a clean dry jar and spoon, and keep it in the fridge. Stained fingers and chopping boards are normal. Skip it with gallstones or acidity, and ask a doctor about large amounts of turmeric if you take blood thinners.
Ingredients
- 50 g fresh turmeric root and 50 g fresh ginger
- Juice of 2 lemons
- Rock salt and a pinch of black pepper
How to prepare
- Wash, dry and peel the roots, then cut into thin matchsticks.
- Toss with lemon juice, salt and pepper in a clean dry jar.
How to use
- Eat a spoonful with lunch or dinner in the cold months.
- Keep the jar in the fridge and finish within a week.
Helpful habits
- Wear gloves or rub oil on your fingers to avoid yellow stains.
- Dry the roots fully, as water spoils the pickle.
Precautions
- Skip it with gallstones or acidity.
- Ask a doctor about turmeric amounts if you take blood thinners.
- A relish, not a treatment.
Frequently asked questions
Does the pickle prevent colds?
- No. It is a flavourful side, not a preventive.
How long does it keep?
- Up to a week in the fridge.
Can I use turmeric powder?
- Fresh root gives the proper taste. Powder is a different dish.
