Kachhi Haldi Ka Achar(Fresh Turmeric Pickle )

4.40 from 5 votes

Raw turmeric pickle-This pickle has more medicinal value rather than taste. it is useful in all types of pains. Haldi is useful in arthritis. Haldi is antiseptic. Raw haldi is difficult to eat so this is the best way to eat raw haldi in way of pickle
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Served AsLunch
Servings 10


  • raw fresh turmeric-100gms,
  • mustard oil –1/2cup
  • dried mustard powder-50 gms
  • dried ginger powder-1tsp
  • red chilli powder to taste
  • 1 tbsp salt –2tbsp,
  • 2 teaspoon methi dana
  • 1/2 teaspoon kallonji seeds
  • 1 teaspoon saunf.


  • wash haldi knots. Rub the haldi knots with a clean cloth and peel them.
  • Cut the haldi knots in desirable shapes. Dry them. Heat the mustard oil in a pan
  • Remove from fire; add all the spices with mustard oil. Add haldi and Mix well. Place it in a dry and clean glass jar.
  • If possible keep the container in sunlight for 2 days as it increases the shelf life and taste of pickle.


  • If the pickle is soaked in oil completely then it can be consumed for up to 6 months or more.
    Always use a clean and dry spoon for taking out pickle from container or else it might get contaminated. 

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4.40 from 5 votes

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Suman Prakash
Suman Prakash

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