Raw Turmeric Pickle recipe

Turmeric pickle recipe, Pickle recipes, Turmeric recipes

Raw turmeric pickle is very appetizing and healthy recipe which can add some extra taste and nutrition to your regular food. You can have Kachi Haldi Achar with roti, paratha or rice as it goes well with all kind of Indian recipes. Just add ½ teaspoon of the Fresh Turmeric Pickle in your daily diet and get rid from day to day health issues such as common cold, body pain, fever and so on.  It’s very easy to make Fresh Turmeric Pickle at home. Read on to know how to make Raw Turmeric Pickle recipe with some very aromatic and healthy spices.

Turmeric pickle recipe

Raw Turmeric Pickle recipe ingredients

  • Raw turmeric – 250 grams
  • Mustard oil – 100 grams (1/2 cup)
  • Fenugreek seeds (methi dana) – 2.5 teaspoon
  • Mustard powder (Rai powder)- 1 teaspoon
  • Dry ginger powder- 1 teaspoon
  • Asafoetida (Heeng)- 2 to 3 pinches
  • Salt to taste
  • Red chilli powder to taste
  • Lemon juice- ½ cup

How to make Kachi Haldi Achar Recipe

  • Peel  wash and grate the turmeric. You can also chop it finely too but we prefer to grated turmeric.
  • Heat mustard oil in a pan and after heating it brings it to room temperature.
  • Add asafoetida, coarsely ground fenugreek seeds, Mustard powder, dry ginger powder, salt, red chilli powder and grated turmeric. Mix all ingredients.
  • Transfer the pickle in bowl and add lemon juice into it.
  • Cover the bowl and keep it aside. After 4 to 5 minutes stir the pickle with help of a spoon.
  • Store it in a glass jar or containers made with clay.
  • Though you can eat the Turmeric Pickle at this stage also but If possible keep the container in sunlight for 2 to 3 days as it increases the shelf life and taste of pickle.
  • You can store the pickle is for up to 6 months or more.