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by Monika

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Fresh Turmeric Pickle – Kachi Haldi ka Achar

Fresh Turmeric Pickle or Kachi Haldi ka Achar is really easy to put together, delicious and the perfect healthy pickle if there is any such thing.

This is probably one of those rare, on the point recipe posts. This fresh turmeric pickle has been in my drafts for over two weeks now and I am just not finding time to do a detailed post. And I have had friends calling me asking when am I posting the recipe. So here is the very easy recipe for you guys. More chit-chat and life stories in the next blogpost, hopefully soon.

Turmeric Pickle

For more fresh turmeric recipes, check out the following links.

Kachi Haldi ki Sabji 

Turmeric, Ginger & Garlic Paste 

Savoury Cake with Fresh Turmeric

If you make this,  share a picture with me on Twitter, Instagram or Facebook? I would love to hear what you have to say about it

Fresh Turmeric Pickle - Kachi Haldi ka Achar

Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Servings 2 bottles

Ingredients
  

  • 500 gm fresh turmeric peeled and grated
  • 1/3 cup sesame oil
  • 2 Green Chilies chopped
  • 1 lemon juice
  • 2 tsp chilli powder reduce if you don't like very spicy
  • 2 tsp mustard seeds
  • 1 tsp methi seeds
  • Salt to taste
  • 1 tsp heeng

Instructions
 

  • Wash, peel and grate fresh turmeric. Set aside to dry. I usually do this in the night and keep it covered in a colander overnight so that all the water is drained.
  • Heat oil in a small pan and add heeng. Add mustard seeds, methi seeds and fry for 2 minutes till lightly brown and fraganant. Add dry spices and fry for another 1 minute.
  • Take off the heat and pour over the grated turmeric. Add chopped green chillies, lemon juice and mix well.
  • Pour in glass jars. The pickle remains fine for a month in fridge.
Tried this recipe?Let us know how it was!

The other pickle you see in the picture is what I usually make and keep for my salads. It is just sliced turmeric, ginger and green chillies resting in lemon juice and salt. It lasts for about 10 days in the fridge and is a boon to add in salads and sandwiches. My mum also likes to eat it with paranthas.

Kachi Haldi ka Achar

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Chutneys, Relishes and Pickles// Diet Options// Heirloom Recipes// Kitchen Basics// Seasonal Recipes// Snack Box Recipes// Vegan// Vegetarian// Winter RecipesLeave a Comment

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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