Monisha Bharadwaj
from
Great Food Live
Monisha Bharadwaj uses fragrant zedoary and ginger to make this popular spicy Indian pickle that's excellent with savoury Indian dishes
Monisha Bharadwaj uses fragrant zedoary and ginger to make this popular spicy Indian pickle that's excellent with savoury Indian dishes
Amb halad ka achar (zedoary pickle)
Method
2. Put in an airtight jar and shake well to blend.
3. This will keep well for up to a month in the fridge.
4. Serve with rice and a mild curry such as a korma.
Cook's note: Zedoary is a member of the ginger family. The edible root has a bright orange interior and tastes similar to ginger but with a bitter aftertaste. In Indonesia it is ground to a powder and added to curry pastes, whereas in India it tends to be used fresh or pickled.
Prep:
30 min
Ingredients
3 tsp ginger root, finely chopped4 tsp finely chopped zedoary
1 small green chilli, minced
6 tsp lemon juice
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