Kachchi Haldi Amla Pickle– an oil free pickle made with fresh turmeric, amla (Indian gooseberries) and mango ginger.
It’s that time of the year when fresh, raw turmeric (kachchi haldi), amla, and mango ginger (amba haldi) are abundantly available in the market. Raw turmeric and mango ginger are a classic combination for pickles, but this year, I’m taking it a step further by adding amla to the mix.(Recipe for Fresh turmeric pickle with mango ginger – here)
All three ingredients are packed with health benefits, making this pickle not just delicious but also a nutritious way to incorporate them into our diet.
To prepare the pickle, raw turmeric and mango ginger are peeled and sliced into juliennes along with amla. These are then marinated with salt, lemon juice, and green chillies. After two days of marination, the pickle is ready to be enjoyed.
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Step-wise recipe with pictures
Wash turmeric, mango ginger and amlas thoroughly to remove all soil or dirt.
Peel turmeric and mango ginger.
Cut turmeric, mango ginger and amlas into juliennes. (It is recommended to wear disposable gloves while peeling and cutting turmeric ).
Slit the green chillies and keep aside.
In a mixing bowl, add chopped turmeric, chopped mango ginger, chopped amlas, green chillies, salt and lemon juice. Mix well.
Close the container and keep it aside to marinate for 2 days.
After 2 days, transfer the pickle to a glass jar, and keep in the refrigerator.
Kachchi Haldi Amla pickle can be easily stored upto 15 to 20 days in the refrigerator.
Recipe Card
Kachchi Haldi Amla Pickle | Fresh turmeric & Amla Pickle
Ingredients
- 100 grams of fresh raw turmeric (kachchi haldi)
- 100 grams of mango ginger (amba haldi)
- 100 grams of Indian gooseberries (amla)
- 2 tbsp lemon juice (nimbu ka ras)
- 3 to 4 green chillies (hari mirch), slit
- 1.5 tbsp rock salt (kaala namak)
Instructions
- Wash turmeric, mango ginger and amlas thoroughly to remove all soil or dirt.
- Peel turmeric and mango ginger.
- Cut turmeric, mango ginger and amlas into juliennes. (It is recommended to wear disposable gloves while peeling and cutting turmeric ).
- Slit the green chillies and keep aside.
- In a mixing bowl, add chopped turmeric, chopped mango ginger, chopped amlas, green chillies, salt and lemon juice. Mix well.
- Keep it aside to marinate for 2 days. .
- After 2 days, transfer the pickle to a glass jar, and keep in the refrigerator.
- Kachchi Haldi & Amla pickle can be easilystored upto 15 to 20 days in the refrigerator.
Recipe Video
More Pickle Recipes
Gajar Gobi Shalgam Achaar
Methamba
Stuffed Red Chilli Pickle
Raw Mangoes in Brine
Tender Mango Pickle
Sweet Mango Pickle
Amla Murabba
Mangalorean Mango Pickle
Carrot Pickle
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