Kacchi Pili & Amba Haldi Pickle Chutney – Fresh Yellow & White Turmeric aka Mango Ginger Pickle and chutney is our family favorite with many curries like lentil, beans, paneer and more. Kids usually don’t like much exotic flavor like this chutney and pickle but I am so proud to say that my son Dhruv totally love the Pili and Amba Haldi Pickle. One can add ginger (Adrak) as well. Some people combine even carrot, raw papaya as well.
urmeric has long been used for its digestive, anti-inflammatory and antioxidant benefits. The primary compounds to which turmeric’s benefits are attributed are curcuminoids and volatile oils, explains the Memorial Sloan-Kettering Cancer Center. So I call this chutney and pickle a tonic pickle and chutney.
Curcuma amada, the mango ginger, aka white turmeric (Amba Haldi) is a plant of the ginger family Zingiberaceae and is closely related to turmeric. The rhizomes are very similar to ginger but have a raw mango taste. They are used in making pickles in south India. The taxonomy of the species is a subject of some confusion as some authorities have considered the name C. mangga as identical while others describe it as a distinct species with C. mangga being found in southern India while C. amada is of east Indian origin.
It is considered as an appetizer, alexteric, antipyretic, aphrodisiac, diuretic, emollient, expectorant and laxative and to cure biliousness, itching, skin diseases, bronchitis, asthma, hiccough and inflammation.
Watch the video instructions below to prepare Fresh Turmeric pickle and chutney.
- 350 gms Fresh turmeric / Kachchi haldi
- 150 gms Mango or regular Ginger / Adrak if desired
- 6 Green Chillies / Hari Mirch or 1 jalapeño Slit lengthwise or into slices
- 2 Tbsp Fennel Seeds / Saunf - optional but brings great flavor but my son don't like so I don't add
- Salt / Namak as needed
- 2.2 tbsp Cooking Oil to spread in hand and some to add in pickle if desired I avoid oil but I think it makes a difference while working with fresh turmeric. Your hand will be yellow if you don't use oil so worth applying.
- 1 cup Lemon Juice / Nimbu Ka Ras or vinegar
Wash and wipe mango ginger and turmeric.
Apply some oil on your hands or wear gloves as turmeric will stain your fingers .
Peel ginger and turmeric and then slice into medium size pieces.
Add salt ,fennel seeds and oil in the ginger ,turmeric and green chili pieces and fill it in a jar.
Next add lemon juice in it and keep in the sunlight for a day.
Start using after 2 days and keep the pickle jar in the refrigerator after 3 days.
If you want to make chutney as well, just divide the roots after step 4 and add very little vinegar or lemon juice to it. Blend and refrigerate.