Haladicha lonacha (हळदीच लोणचं) or fresh turmeric pickle takes me back to my childhood. My grandmother would store her pickles in large ceramic pots. She would make a years' worth of pickles in the summer and we had to wait at least a day after she had made them before we could dig our spoons into the jars! This pickle is one of my favourites.Recipe for Fresh Turmeric Pickle:
|Oli Halad||250 gms|
|Ambe Halad||100 gms|
|Awala/ Indian Gooseberry||5 to 6|
|Green Chillies (optional)||5 to 7|
|Mohari Dal/ Split Mustard Seeds||100 gms|
|Mustard Seeds||1/2 tsp|
|Fenugreek Seeds||1 tsp|
|Lemon Juice||3 Tbsp|
|Salt||To Taste (~3-4 tsp)|
|A traditional pickle jar|
How to make Fresh Turmeric Pickle:
1.Wash the awala and green chilli.
2.Soak and wash the oli halad, ambe halad and ginger.Pat dry, peel and grate them. A medium sized grater will work very well.
3.Finely chop the green chilli.Add to the grated mixture.
4.Grind the split mustard seeds and fenugreek seeds to a fine powder.Add the lemon juice and mix again until you have a smooth paste. Now pour this over the grated mixture.
5.Heat oil in a pan and add the mustard seeds.When they splutter add the asafoetida. Turn off the heat and let cool.
6.Now add the tempering to the grated mixture along with the salt and mix well.
7.Store in an air tight container.
This is a great accompaniment to your regular meals or it can be served with panagi, thalipith, parathas etc.
It is a very healthy pickle as halad, ginger and amala have antiseptic and digestive properties.
For another variant of this recipe, click here.