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.
For more fresh turmeric recipes, check out the following links.
Fresh Turmeric Pickle - Kachi Haldi ka Achar
- 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
- 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.
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.