Fresh haldi/ turmeric pickle
You will needFresh yellow haldi
Fresh orange haldi
Fresh ginger
Lemon
Black peppercorns
How to make
Chop all ingredients into tiny pieces including lemon. Put this mixture in a jar along with the whole peppercorn. Leave this in the sunlight for five to 10 days to ferment.
Curcumin in haldi has anti-inflammatory, antioxidants, anti-viral, anti-bacterial and anti-microbial properties. It works excellent to boost immunity, aids digestion, relieves arthritis pain, improves blood circulation and helps you detox.
The active ingredient in black pepper called piperine also has anti-inflammatory properties and helps boost the body's ability to absorb curcumin.
But do not go overboard and have it only twice a day.
Amla achar
AmlaWater
Salt
Oil
Fennel seeds
Mustard seeds
Fenugreek seeds
Onion seed
How to make
Wash the amla under running water and prick the amlas with a fork. Soak these amlas in water and salt for an hour.
Take a pan and heat some oil on high flame. Once the oil is heated, turn off the gas and add fennel seeds, mustard seeds, onion seeds and fenugreek seeds. After a minute, add turmeric and amlas. Turn on the gas and stir fry the ingredients in medium flame. Add some salt, red chili powder. Turn off the gas and let the achar get cool down. Now keep the achar in an airtight container in the sun for 5-6 days.
Lemon ginger achar