Celtnet Recipes directory - celtnet.org.uk


Welcome to the Celtnet Recipes Page for Zedoary Pickle

Amb Halad Ka Achar
(Zedoary Pickle) Recipe

Origin: India      Period: Traditional

This is a traditional Indian pickle and represents the way that Zedoary root (a relative of ginger) is typically utilized in India.

Ingredients

3 tsp finely-chopped ginger
4 tsp finely-chopped zedoary
1 small green chilli, minced
6 tsp lemon juice


Celtnet recipes chicken recipe divider

Amb Halad Ka Achar
(Zedoary Pickle) Preparation:


Method:

Mix all the ingredients tougher and add to a tight-lidded jar along with a pinch of salt. Shake well to blend and store in the fridge (it will keep for up to a month). Serve with rice, poppadoms and a lightly-spiced curry.

printer image printer-friendly version




Read: Recipe Articles and Reviews



Not the Recipe you were after?
Try our Comprehensive Recipe Search:
Powered by celtnet.org.uk

all words any word exact match


Add Celtnet Recipe: Zedoary Pickle to your online bookmark site:
Add http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-zedoary-pickle to your blinklist account Add http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-zedoary-pickle to your delicious account http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-zedoary-pickle to your digg account Add http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-zedoary-pickle to your fark account http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-zedoary-pickle to your furl account Add http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-zedoary-pickle to your magnolia account http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-zedoary-pickle to your newsvine account http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-zedoary-pickle to your reddit account Add http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-zedoary-pickle to your simpy account Add http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-zedoary-pickle to your spurl account Add http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-zedoary-pickle to your myyahoo account Add http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-zedoary-pickle to your shadows account Add http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-zedoary-pickle to your sync2it account Monitor http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-zedoary-pickle with Blogarithm Celtnet Zedoary Pickle Recipe

Celtnet Recipes - Zedoary Pickle Recipe


More Indian recipes...

More recipes for sauces and jams...

More Traditional recipes...

More Vegetarian recipes...

More recipes using Chillies...

More recipes for Jams and Preserves...

More recipes for Sauces...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary

stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation!

Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now!

As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today!



Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.

The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system:



you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running.

If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store


If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!



Couldn't find what you were looking for? Search the web:



Why not join the Recipes discussion forum:

Celtnet Recipes Discussion Forum
Celtnet Recipes Home

Recipes

Starters

Starters

Fish Course

Fish Courses

Meat Course

Meat Courses

Vegetarian Course

Vegetarian Courses

Accompaniments to Main Courses

Main Course Accompaniments

Dessert

Dessert

Breads, Cakes and Pastries

Breads, Cakes and Pastries

Sauces and Jams

Sauces and Jams

Here are a selction of recipes:

African Hot Sauce
Alfredo Sauce
Annatto Oil
Apple Jelly
Apple Sauce
Apple and Mint Jelly
Apricot Jam
Bacon Sauce
Barbie Sauce
Fond Brun (Basic Brown Sauce)
Basil Jelly
Bayou Smoky Creole Mustard Sauce
Beans and Groundnut Relish
Beer Barbecue Sauce
Beetroot, Orange and Pumpkin Sambal
Benin Red Sauce
Berry Compote
Bitter Brandy Sauce
Bitter Tomato Chutney
Black Butter Sauce for Fish
Black Cherry Jam
Black Truffle Coulis
Blackcurrant Jam
Blackcurrant Jelly
Blackcurrant Syrup II
Brandy Butter
Brown Sauce for Spaghetti
Butterscotch Sauce
Cajun Marinade
Cajun-style Baked Fish
Candied Grapefruit Peel
Caper Sauce
Cherry Sauce
Chilli Tapenade
Chilli and Chocolate Sauce for Game
Chipotles in Adobo Sauce
Chocolate Soufflés with Cocoa Nib Cream
Chocolate Syrup
Chow-Chow
Citrus Sauce for Fish
Cocoa Nib Cream
Coconut Milk
Coffee Sauce II
Compote of Greengages
Crème Patissiere (Confectioners' Custard)
Cooked Red Wine Marinade
Crabapple and Chilli Jelly
Cranberry Orange Relish
Cranberry Sauce
Damson Jam
Damson and Cobnut Mincemeat
Dark Chocolate Sauce
Devil's Steak Sauce
Dill Piccata Sauce
Domestic Brown Sauce
Egyptian Smen
Elderberry Jam
Elderberry Syrup II
English Onion Sauce
Equatorial Guinea Peanut Sauce
Espagnole Sauce
Tempero da Essência (Essence Seasoning)
Family Spaghetti Sauce
Finnish Cloudberry Jelly
Fish Aspic Jelly
Fish Fumet
Tirk Prahok (Fish Pickle Sauce)
Flambé Sauce
French Salad Dressing
French Vinaigrette Marinade
Full-flavoured Fish Stock
Skordalia (Garlic Sauce)
Garlic and Yoghurt Sauce
Glacé Icing
Greek Bulghur Wheat Stuffing
Green Butter
Hari Chatni with Anardana (Green Chutney with Pomegranate Seeds)
Aam ki Hari Chatni (Green Mango and Apple Chutney)
Green Mango and Tamarillo Chutney
Guava Jelly
Guelder Rose Jelly
Habanero Peach Jam
Haw, Mushroom, Chilli and Chocolate Sauce for Game
Hawthorn Berry Stew
Herb Stuffing
Herb Vinegar
High Dumpsy Dearie Jam
Home-made French Dressing
Honey Spiced Barbecue Sauce
Honey and Mustard Dressing
Horseradish Relish
Mirch ki Dhuan-dhar Chatni (Hot Chilli Chutney)
Hot Horseradish Sauce
Hot Szechwan Peanut Dressing
Japanese Knotweed Chutney
Kombu Marinade with Ginger and Honey
Lady's Smock and Cream Cheese Dip
Lentil Or Potato Tempering
Lime Curd
Long-method Béchamel Sauce
Molho de Pimenta Malagueta (Malagueta Chilli Sauce)
Mango Sauce
Mango, Chilli and Herb Marinade
Saltsa Marinati gia Psaria (Marinade Sauce for Fish)
Marrow Chutney
Marshmallow Creme
Masaman Curry Paste
Mayonnaise Sauce
Meat Stuffing for Duck
Meat and Fish Tempering
Medlar Jelly
Meshwiya
Mild Sage and Onion Stuffing
Smen (Moroccan Butter)
Mulberry Jelly
Mushroom Chutney
Mushroom Pickle
Ladolemno (Oil and Lemon Dressing)
Orange Sauce
Oven-dried Plums
Paradise Salsa
Paramin Green Seasoning
Parsley Sauce
Pastry Cream
Pea Shoot Giardinara
Peach Preserve
Sauce d'Arachide (Peanut Sauce)
Pecan Rum Sauce
Penang Red Curry Paste
Pickled Crabapple
Pickled Marsh Samphire II
Pickled Mushrooms
Pickled Parsley Piert
Pickled Pears
Pineapple and Pepper Stuffing for Duck
Piri-Piri Sauce
Piri-Piri Sauce II
Piri-piri Ketchup
Portuguese Pimento Sauce
Portuguese Tomato Sauce
Primrose Vinegar
Quince Cheese
Quince Jelly
Raspberry Conserve
Raspberry Jelly
Raw Tamarillo Sauce
Rhubarb Chutney
Rhubarb Juice
Rhubarb and Angelica Jam
Roast Tomato, Bell Pepper and Hot Pepper Sauce
Rocket Pesto
Rose Hip Apple Sauce
Rose Hip Marmalade
Rose Hip and Rowan Berry Jelly
Rowna Berry Chilli Marmalade (Rowan Berry Chilli Marmalade)
Rowan Gravy
Runner Bean Chutney
Hrin (Russian Beetroot and Horseradish Relish)
Russian Dressing
Sabayon Sauce
Sakay
Salted Mustard Greens
Satay
Sauce Bâtarde
Sauce Béarnaise
Sauce Duxelles
Sauce Genevoise
Sauce Genevoise II
Sauce Gribiche
Sauce Hollandaise
Sauce Périgeux
Sauce Romaine
Sauce Suprême
Sauce Venitienne for Salmon Trout
Sauerkraut Filling for Vareniki
Savoury Lemon Sauce
Sea-buckthorn Berry Catsup
Sea-buckthorn Berry Jelly with Italian Flavours
Sea-buckthorn Berry Vinegar
Simple Parsley Sauce
Sorrel Pesto
Sorrel Spread II
Sauce Soubise (Soubise Sauce)
Soubise Sauce
Spiced Apples
Spiced Crab Apples
Spiced Crab-apples II
Spiced Gooseberries
Spiced Mushrooms
Spiced Oranges
Spiced Peaches
Spiced Plums in Blackberry Leaves
Spiced Prunes
Spicy Ranch Dressing
Steak Sauce
Suet-less Mincemeat II
Sultana (Golden Raisin) Filling
Sweet and Hot Pepper Tamarillo Relish
Tamarillo Gumbo Sauce
Tamarillo Preserve
Tamarillo Sauce
Tamarillo Sauce for Pizza
Thai Red Curry Paste
Thai Spicy Fish Sauce
Tomato and Chilli Catsup
Trinidadian Hot Pepper Sauce
Trinidadian Tropical Salsa
Tunisian Harissa
Kalamar Tava (Turkish Tartar Sauce for Seafood)
Pyshna Pechenia (Ukrainian Festive Pork)
Vegetable Aspic Jelly
Velouté Marin (Velvety Marine Sauce)
Vizcaina
Walnut and Garlic Mustard Pesto
Watercress Sauce for Fish
Wattle and Red Wine Sauce
Fond Blanc (White Bouillon)
Wild Apple and Chilli Jelly
Wild Duck with Dewberry Sauce
Zama

Snacks

Snacks

Drinks

Drinks

Spice Blends

Spice Blends

Cocktails

Cocktails

Recipe Search

Site Search

AddThis Social Bookmark Button

Unit Converter

balti dish

balti dish


balti dish