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If you are having difficulty lately in the kitchen when it involves getting your food just right, you are not alone. Lots of people have all-natural cooking talent yet not quite adequate knowledge to cook with excellence. This Raw Turmeric,Amba Haider,Ginger Pickle dish is an excellent start, very easy to prepare and delicious.

You need raw turmeric (kachhi haldi).
Provide amba haider (mango ginger).
You need to prepare ginger(adrakh /adu).
Provide big pinch of salt.
You need to prepare lemon (juice).

Short Tips:

- Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, but it is a good rule of thumb to add a minimum of a pinch or two when you start cooking and again at the very end. Your palate are the ultimate guide here, so taste often.

Wash all roots,peel and grate them..
Mix all grated roots with salt, squeeze lemon juice on it. Mix and store in airtight jar. Serve after 2 days..
Make in small quantity..to enjoy freshness of pickle..If making it large quantity..it can remain fresh for 1 month..in refrigerator..

Turmeric is the ingredient that provides a bright yellow color to both mustard and curry. AMBA HALDI (CURCUMA AROMATICA), WHITE TURMERIC OR MANGO GINGER. Amba Haldi is native to the eastern Himalayan region and is cultivated in India for its use in medicine. It is apparently a seasonal plant and is only available during the monsoon season unless it is cultivated. Fresh turmeric root looks a little like ginger, but inside it can be red or yellow.

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