Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mango | 1 cup diced (165g) | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250 gm of fresh turmeric in equal proportions of the yellow and white roots (the white variety is called amba-haldi and has the flavouring of raw mango)
- 6 lemons
- salt to taste
- =
Directions
Clean, wash and brush the fresh turmeric.
Peel away the outer skin and let it dry completely.
Grate the turmeric or cut into thin slices if you prefer.
Add juice of lemons and salt to taste.
Put it away in a jar and refrigerate.
It can stay for weeks.
The pickle can be consumed with all kinds of food, rice and dal, vegetables and chappatis.
Category:Indiancuisineandculture
Category:Pickle Recipes
Category:Indian Vegetarian
Category:Turmeric Recipes
Category:Lemon Recipes
Category:Urad dal Recipes
Category:Yellow split pea Recipes
Category:Curry leaf Recipes
Category:Brown mustard seed Recipes