Hardar no Sambhaaro (Pickled turmeric root)


20 pieces of hardar (fresh turmeric root)

some gol (jaggery or brown sugar)

some mithu (salt)

2 cups limbu (lemon juice)


1.       Peel the turmeric root and julienne.

2.       Mix in the brown sugar, salt and lemon juice. 

3.       Let it marinate for a few hours before serving. 


Note: Keeps for a few weeks in the fridge.


Source: Janardan-bhai of India Spice in Bridgeport, and Prabha-kaki