Fresh Turmeric Pickle – Kachi Haldi ka Achar
Servings Prep Time
2bottles 30minutes
Cook Time
10minutes
Servings Prep Time
2bottles 30minutes
Cook Time
10minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Take off the heat and pour over the grated turmeric. Add chopped green chillies, lemon juice and mix well.
  4. Pour in glass jars. The pickle remains fine for a month in fridge.