Kachhi Haldi Ka Achar: Homemade Fresh Turmeric Pickle Recipe
35 minutes
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About Kachhi Haldi Ka Achar: Homemade Fresh Turmeric Pickle Recipe
Discover the ancient Indian secret of Kachhi Haldi Ka Achar, a vibrant and flavorful fresh turmeric pickle brimming with health benefits. This traditional recipe transforms raw turmeric, known for its anti-inflammatory properties, into a delicious and accessible condiment perfect for boosting immunity and adding a zesty kick to your meals.Unlike consuming raw turmeric, this pickle offers a delightful way to enjoy the golden root's goodness. The combination of mustard oil, spices, and a touch of sun-drying creates a unique flavor profile that's both tangy and aromatic. It's a simple recipe, perfect for home cooks seeking a healthy and flavorful addition to their kitchen.This recipe provides clear instructions and helpful tips to ensure your Kachhi Haldi Ka Achar turns out perfectly every time, preserving its potent medicinal properties and its delightful taste. Prepare to impress your family and friends with this exceptional and healthful pickle!
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Recipe Time & More
Prep30 minutes
Cook5 minutes
Total35 minutes
Ingredients
Turmeric & Preparation
- 100 grams Turmeric Root also known as kachhi haldi. ensure it's fresh and firm., fresh
Spices & Oil
- 1/2 cup Mustard Oil
- 50 grams Mustard Powder dried mustard powder
- 1 tsp Ginger Powder dried ginger powder
- 1-2 tsp Chili Powder adjust to your spice preference, red
- 2 tbsp Salt
Seeds & Leaves
- 2 tsp Fenugreek Seeds also known as methi dana
- 1/2 tsp Nigella Seeds also known as kalonji
- 1 tsp Fennel Seeds also known as saunf
Instructions
Prepare the Turmeric
- Wash the turmeric knots thoroughly. Gently rub them with a clean cloth to remove any dirt. Peel the turmeric skin.
Cut and Dry
- Cut the turmeric into your desired shapes (thin slices, cubes, etc.). Spread them out on a clean, dry surface and let them air dry completely. This step is crucial for preventing spoilage.
Prepare the Spice Mixture
- Heat the mustard oil in a heavy-bottomed pan over medium heat. Once heated, remove from the heat immediately to avoid burning the oil.
- Add the mustard powder, ginger powder, red chili powder, salt, fenugreek seeds, nigella seeds, and fennel seeds to the warm oil. Mix well to combine the spices and allow them to infuse in the oil.
Combine and Store
- Add the dried turmeric pieces to the spice mixture. Stir gently to coat the turmeric evenly with the spiced oil.
- Pack the mixture tightly into a clean, dry glass jar. Seal the jar tightly.
Sun-Drying (Optional)
- For enhanced flavor and longer shelf life, place the jar in direct sunlight for 2-3 days. Keep an eye on the pickle during sun-drying to prevent over-exposure.
Recipe Notes
Expert Tips for the Best Kachhi Haldi Ka Achar
- Use high-quality mustard oil for the best flavor and aroma.
- Make sure the turmeric is completely dry before adding it to the spiced oil to prevent mold growth.
- Adjust the amount of red chili powder according to your preferred spice level.
- Store the pickle in a cool, dark place after sun-drying. It should last for several months if stored properly.
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Recipe Nutrition
Calories: 96kcalFat: 11gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6g
Suman Prakash
Articles: 49
7 Comments
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This is so tempting! Can’t wait to cook it.
Such an enticing dish! Thanks for the recipe.
This looks fantastic! Appreciate the share.
Looks so appetizing! Thank you for posting.
This is a fantastic recipe! Thanks for sharing.
wow, what a style of eating methi and raw turmeric.
healthy and tasty
