Haldi Adrak Mirch Ka Achar (Instant Version)

5 from 2 votes

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A bottle of this healthy and digestive Turmeric, Ginger & Green Chili Instant Pickle is always sitting in our fridge to go with our meals.
This pickle aids in digestion since ginger is good for the gut. Root turmeric or kachi haldi is difficult to consume as it can be very bitter but served this way it is easier to consume and making it a part of one’s regular healthy diet.
So, make a batch today and enjoy it with whatever you fancy – salads, burgers, wraps, curries or stuffed parathas.
Prep Time 1 hour
Total Time 1 hour
Recipe Taste Salty, Savoury, Sour, Tangy
Servings 6
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Ingredients
  

  • 100 gm Turmeric Fresh, Kachi Haldi
  • 100 gm Root Ginger Adrak
  • 6 to 8 Green Chilies adjust amount according to the heat
  • 5 to 7 Lime juiced (the amount will vary depending on how juicy the limes are)
  • 2 to 2½ teaspoon Salt
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Instructions
 

  • Wash and pat dry green chilies and remove the stems. Cut them in an inch size. (de-seed them if you so desire) Set aside.
  • Wash and pat dry the turmeric and ginger. Peel both and slice the turmeric, as shown in the picture above. (you can make juliennes if you like).
  • Slice and make juliennes of ginger.
  • Transfer ginger and turmeric in two separate containers and add a teaspoon of salt in each. (I always keep the ginger and turmeric separate. Feel free to mix them if you like)
  • Divide the green chilies between the two. Stir well and set aside for ten to fifteen minutes. (add more salt only if required)
  • Add lime juice and adjust amount of juice to ensure that the contents are nearly covered in the juice. Allow the ginger and turmeric to sit in the lime juice for at least two hours.
  • The ginger will begin to change the colour to a pretty pink.
  • Although the pickle is ready to be consumed, however the flavours are better (read less pungent) when consumed after a day or two.
  • Transfer the ginger and the turmeric pickle in separate jars and store them in the fridge and consume it within ten days.

Notes

  • Moisture is doom for any kind of pickle, therefore exercise caution while making, storing and serving the pickle. Store in a dry bottle or jar and use a dry spoon to take the pickle from jar.
  • Try to pick fresh and less fibrous root ginger. The younger and tender it is, the better it will taste in the pickle.
  • Feel free to alter the amount of chillies or ginger to your liking.
  • The chilies I used were hot therefore I deseeded them before adding them to the pickle
  • Do not consume the brine i.e. the lime juice in which the pickle sits since the salt content is too high.
Also See:

Please appreciate the author by voting!

5 from 2 votes

Recipe Nutrition

Calories: 101 kcal | Carbohydrates: 23 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 0.3 g | Sodium: 1128 mg | Potassium: 547 mg | Fiber: 7 g | Sugar: 3 g | Vitamin A: 28 IU | Vitamin C: 27 mg | Calcium: 52 mg | Iron: 7 mg
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Taruna Deepak
Taruna Deepak

I believe in creating easy, simple yet flavourful and healthy recipes with some occasional indulgence. I call them the no-fuss recipes- making not much dent on time and mostly effortless which actually is my cooking motto. 

I abide by one advice that my Mom gave me while entrusting her culinary experiences to me, it is the love and passion with which one cooks the food that makes all the difference. So cook with passion and serve with love!

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