Haldi Pickle Recipe - #4096

I recently started incorporating more Ayurvedic foods into my diet, and I keep hearing about the health benefits of fresh turmeric (haldi). Someone mentioned making a haldi pickle to get the benefits in a delicious way, but I’m not sure how to prepare it. Can anyone share a proper haldi pickle recipe that’s easy to follow and aligns with Ayurvedic principles? I’m particularly interested in a haldi pickle recipe that uses simple ingredients and doesn’t take too long to make. I’ve seen some recipes that call for oil and spices, but I’m unsure which spices work best for balancing digestion and enhancing the benefits of turmeric. Should I use mustard oil or something lighter like sesame oil for the best results? Also, how long does it take to ferment or marinate the pickle? Does the haldi pickle recipe require it to sit for a few days, or can it be eaten right after preparation? I’ve never made pickles before, so I’m a little nervous about getting the texture and taste right. Another question I have is about the type of turmeric to use. Is fresh turmeric always better for a haldi pickle recipe, or can I use dried turmeric slices if fresh isn’t available? I’ve read that fresh turmeric has more potency, but it can be quite strong in flavor. Lastly, are there any dos and don’ts I should know about eating haldi pickle? I know turmeric can sometimes heat the body, so should I avoid it in the summer or combine it with cooling foods? If anyone has a family haldi pickle recipe or tips on how to make it taste amazing while still being healthy, please share. I’m excited to try this out, but I want to make sure I’m doing it the right way for maximum benefits. Thank you!