Fresh Turmeric Pickle also called as Kachi Haldi ka Achar is quite popular in Gujarat , India. Making this pickle is quite easy as compared to making any other Indian Pickles. This is not a authentic Gujarati ,Kachi Haldi ka Achar but it’s similar . This Haldi Pickle is delicious with blending flavours of ginger roots and lime Juice. Fresh Turmeric Roots ,Ginger roots are cut into juliennes , mixed with lime juice , mustard oil ,salt and chilli powder.
One of my cook book says , Authentic Gujarati Turmeric pickle is made with only turmeric roots, lime juice and salt. I adapted this recipe from Nisha Madhulika’s Video and made changes to suit my taste. I must say , it’s worth making this simple, easy pickle at home and stock up. As summer is about to start my lunch will be having curd rice and I’ll be pairing it with this pickle , Yum. Literally, I’m salivating right now š . When it’s summer , I end up my lunch always with some curd rice and pickle to have a good gut health.
Other DIY recipes on blog are : Chutney Powder , Tandoori Masala , Chai Masala , Biryani Masala and Puliyogare Masala Paste.
Fresh Turmeric Medicinal Properties: Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant. It also helps in reducing the symptoms of Arthritis and Depression. And most common and known home remedy to fight flu , cough and cold. But Unfortunately , Curcumin is poorly absorbed by the body . Consuming black pepper , which contains piperine, a natural substance along with Turmeric enhances the absorption of curcumin . Also curcumin is fat soluble, so making a pickle with some oil is a good idea . Hence I’m here with a pickle recipe which has oil in it .
RECIPE CARD FRESH TURMERIC PICKLE:
Fresh Turmeric Pickle
Ingredients
- 250 grams Fresh Turmeric or 2 cups Turmeric juliennes
- 50 grams Ginger or 1/2 cup Ginger juliennes
- 1/2 cup Lime Juice
- 1 Tbsp Mustard Seeds
- 1/2 Tsp Methi seeds
- 1/2 cup Mustard Oil
- 1 Tbsp Red Chilli Powder
- 1/4 Tsp Hing/ Asafoetida
- 1 1/2 Tbsp Crystal salt or as required
Instructions
- Clean , Wash and wipe Fresh Turmeric and Ginger roots dry.
- Peel the skin of both ginger and turmeric roots.
- Make ginger and turmeric, juliennes or grate or cut into circles and set it aside.
- Dry roast mustard and methi seeds, once it starts to pop , turn off the heat.Allow it to cool
- Once cooled , transfer into a dry mixer jar and make powder of it.
- Heat mustard oil in a pan , once it becomes hot . Turn off the flame/stove.
- Add Hing/Asafoetida , red chilli powder ,mustard and methi seeds powder to hot oil.
- Now add in fresh turmeric and ginger juliennes into the above oil.
- Add 1/2 cup lime juice and salt.
- Mix well everything and store it in a sterilized glass jar.
- Serve as an accompaniment ,condiment along with food.
Notes
- Make sure oil and lemon juice completely covers the juliennes orelse it may get spoilt soon.
- To avoid deep yellow stains in hands , use gloves.
Step by Step directions for making Fresh Turmeric Pickle:
Clean , Wash and wipe Fresh Turmeric and Ginger roots dry.
Peel the skin of both ginger and turmeric roots.
Make ginger and turmeric juliennes or grate or cut into circles and set it aside.
Dry roast mustard and methi seeds, once it starts to pop . turn off the heat. Allow it to cool.
Once cooled , transfer into a dry mixer jar and make powder of it.
Heat mustard oil in a pan , once it becomes hot . Turn off the flame/stove.
Add Hing/Asafoetida , red chilli powder ,mustard and methi seeds powder to hot oil.
Now add in fresh turmeric and ginger juliennes into the above oil.
Add 1/2 cup lime juice .
Now add in salt.
Mix well everything .
Store it in a sterilized glass jar.
Serve as an accompaniment ,condiment along with food.
Thanks for sharing this recipe
Welcome Sonal, I’m glad that you liked it š
How long do you keep it in the jar before itās ready to use?
Hi Neelesh , No need to keep this pickle for maturing as we do for other pickles . Just keep for 8- 12 hours before use for all flavours to get mixed.