Turmeric is a gift from Nature and has numerous health benefits. Its has powerful anti-inflammatory, anti-fungal and anti-bacterial properties and is used in Ayurveda medicine in India. In India and in other South East Asian Countries turmeric powder is used in everyday cooking in curries, in baking, in stews and plenty other dishes. 


When I saw Kacchi Haldi or Turmeric Root in the market I decided to buy it and make a pickle out of it. Ordinarily raw turmeric is cut into pieces and added to lemon juice with a sprinkle of salt and is eaten alongside main course. But this time I wanted to make a real pickle which does have some kind of shelf life. I decided to team it up with raw mangoes and I tell you the pickle was simply lip smacking. My fussy husband also liked it.


1. Wash the Turmeric root and pat dry with a kitchen towel. Peel its skin and cut it into thin sticks. You may like to wear gloves if you don’t want your hands stained with yellow colour for the following days.



2. Grate a raw mango and keep aside.

3. In a coffee grinder or a dry spice grinder add, Fenugreek Seeds, Red Mustard or rai and Fennel Seeds or Saunf.




4. Pulse them together into a semi coarse mixture.

5. In a wok add some mustard oil and heat it till smoking point and turn the flame on low.

6. Add the spice blend in the oil and toss for a few seconds.

7. Also add asafoetida, salt and red chilli powder.




8. Add to the oil the turmeric sticks and grated mango. Mix them well with the spice induced oil. Turn the flame off and let the pickle come down to room temperature.



9. Transfer the pickle to a sterilized dry glass jar. The pickle should be ready to eat in another 2-3 days.

Other Pickles you can try here are: Instant Raw Mango Pickle South Indian StyleStuffed Red Pepper Pickle and  Ginger Garlic Pickle.


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Chyawanprash also spelled as chyavanaprasha, chyavanaprash, chyavanaprasam is a jam like mixture of Indian Gooseberry or Amla, Jaggery and other herbs. Traditionally, it is prepared as per the instructions available in the Ayurvedic Texts. It is a comprehensive herbal tonic with wonderful health benefits. It promotes anti-aging and longevity. Apart from other benefits it also builds your immunity against cough and cold during thick winters. The original recipe calls for a lot of herbs and many of those I cant even pronounce the name 😉 

As a little girl my parents often fed me with a spoon full of Chyawanprash everyday with a glass of lukewarm milk. Honestly as a kid it was difficult to eat, as its flavour is a little too strong. My husband still makes faces 😛 But with age I realised its benefit. Its the most popular herbal tonic sold in India and even endorsed by a lot of film stars. Having said that I wanted to make own chyawanprash at home as you cannot trust what is inside that bottle and one day I found recipe posted by Alka Bhayana, a very sophisticated, warm and well respected women I have known over time through Facebook. Her recipe of Chyawanprash mesmerized me. It required a few basic ingredients which you can easily find at home. The very next day I brought home amlas and gave it a go. The chyawanprash was sooo delicious even my picky Big Boy (my husband) ate without a hitch and was gaga over it. He called his real mommy (thats my mother in law) and told her that he was a big boy and that he finally eats chyawanprash 😉 

Truly even I loved the flavour of chyawanprash it may not have all 80 or more herbs but I know for sure whatever it has is pure, healthy and made with love. Thankyou Alka Mam, this post goes to you!


1. Wash Amlas or Indian Gooseberry and pat them dry with your kitchen towel.



2. Arrange a pressure pan with a rack at its bottom and add amlas to it. Add water and close the lid. Boil the amlas for 2 whistles or 10 minutes on full pressure. Turn the flame off and let it sit in steam till the pressure is released.

3. Drain the water and remove the pit. After they boil they become soft and you can easily remove the pit.



4. Put the pulp in a blender and make a smooth puree. You make use a spoon of water to ease grinding.



5. In a pan add some ghee or clarified butter. And add amla puree to the ghee. Keep sauteing for good ten minutes or until you see it leaves out the oil.



5. Add Jaggery or Gur to the amla puree. I decided to put a big chunk as it was soft. But incase your jaggery is hard as a rock, I would recommend you to break it into small pieces or make a powder.


6. Add Honey. Keep sauteing till you achieve a thick, sticky, messy mass.




6. Take green cardamom, fennel seeds, whole black pepper,  few strands of saffron and cinnamon in a dry grinder and make a powder .



7. Add ground spiced to the pan and mix well. Continue to cook for another 5 minutes till everything is well combined. 



8. Let it cool down and transfer to an air tight jar. Eat a spoon full daily with a glass of milk and have a healthy, illness free winter. 

Other healthy recipes you can try here are: Mexican Black Bean and Mango Salad, Couscous Chickpea Salad, Classic Russian Borsch Beetroot Soup.



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