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+ servings

Fresh Turmeric Pickle - Kachi Haldi ka Achar

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 bottles


  • 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.
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