Kachhi Haldi Ka Achaar | Raw Haldi Pickle | Raw Turmeric Pickle Recipe | How to Make Raw Haldi Pickle | Raw Haldi Pickle Recipe | Haldi Ka Achaar | Haldi Ka Achar | Haldi Achar Recipe | Here is a classic recipe for Turmeric Pickle (Fresh Turmeric Pickle), which is very popular in many Indian households, especially during the winter season:
Ingredients
Fresh Turmeric Root (Raw Turmeric): 250 grams
Fresh Ginger Root: 100 grams (Optional, but commonly included)
Lemon Juice: 1/2 cup (Squeezed from approximately 4 lemons)
Salt: 2 tablespoons (Adjust to taste)
Mustard Seeds (Rai): 1 tablespoon (Coarsely ground)
Green Chilies: 3–4 (Chopped; optional)
Mustard Oil: 1/4 cup (Optional, for enhanced flavor)
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| Homemade Raw Haldi (Turmeric) Pickle |
Instructions:
Thoroughly wash the turmeric and ginger roots to remove all dirt and impurities. Peel the skin off both (wear gloves to avoid staining your hands).
Cut the turmeric and ginger into thin slices or matchstick-sized strips.
Place the chopped turmeric, ginger, and green chilies into a mixing bowl.
Add the salt and the coarsely ground mustard seeds to the bowl. Mix well.
Pour the lemon juice over the mixture and stir thoroughly to combine.
(Optional) Heat the mustard oil until it begins to smoke, then allow it to cool down completely. Once cooled, pour the oil into the mixture and mix well.
Transfer the pickle into a clean, dry glass jar.
Shake the jar well and let it sit at room temperature for 2–3 days; stir it once daily to ensure all the flavors meld together perfectly.
The pickle can be stored in the refrigerator for up to 3 weeks. The longer the pickle ages, the more delicious it becomes.
Serving Suggestions:
Enjoy the turmeric pickle as a zesty and healthy side dish alongside Indian meals, especially with parathas or dal-chawal.
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