Fresh turmeric pickle | Kachi Haldi ka Achar | How to make tazi haldi ka achaar | Recipe to make fresh turmeric pickle with step by step instructions
Homemade, vegan and gluten free Fresh Turmeric Pickle | Kachi Haldi ka Achar is delicious, oil free, no cook, really easy to put together, and the perfect condiment to make this winter season to amp up your meals.
This pickle recipe also known as Instant Fresh Turmeric pickle or Atheli haldar (pickled turmeric) in Gujarati.
Winters are such a blessing in terms of fresh produce in India. Be it strawberries, green leafy vegetables or Tuver dana, we always look forward to make many recipes using these all.
Amongst all, fresh haldi/turmeric is one of the best. Though not many of us use this fresh haldi on regular basis. You may have a look at some of it’s medicinal properties here.
You can check out my Turmeric milk recipe shared earlier on the blog made using tazi haldi.
Types of Turmeric to make Fresh Turmeric Pickle | Kachi Haldi ka Achar
1. Yellow Turmeric known as Fresh Turmeric Root
And
White Turmeric known as Amba Haldi or Mango Ginger Root.
Step by step instructions and pictorial presentation to make Fresh Turmeric Pickle | Kachi Haldi ka Achar
Clean wash and peel fresh turmeric. Wipe it dry with kitchen towel.
Clean, wash and dry all the other veggies like cucumbers, carrots and Lemon with kitchen towel.
Cut the veggies in long, even slices. After that dice 2 lemons and add to the veggies.
Spread this in a shallow pot.
Sprinkle salt and Rai ki kuria (ground mustard seeds).
Squeeze rest of 3 lemons on top of veggies. Don’t discard the peels, add them to previously chopped veggies.
Mix everything well.
Transfer to an air tight glass jar. You can use it from the next day and store rest in the fridge for further use.
This will stay good for 3-4 days.
You may also would want to have a look at some more winter special recipes :
Lilva kachori/Fresh Tuver dana kachori
Zero oil turnip pickle/shalgam ka achaar
Top tips
1. You can make this in half the quantity mentioned in the recipe.
2. You may add 100 grams of white Ambamor variety of haldi also in this pickle. I didn’t.
3. You may omit cucumber and go ahead with only fresh turmeric and green chillies.
4. Feel free to add 2 green capsicum and 250 grams of green chillies (wadvani mirchi) to this pickle to make it more spicy.
5. While peeling this fresh turmeric always use hand gloves to avoid yellow stains on your hands.
6. Make sure to use a clean and dry spoon every time to spoon out the pickle from the jar to make it long lasting.
Recipe Card 🔽
Fresh Turmeric Pickle | Kachi Haldi Achar
Ingredients
- 200 Grams fresh yellow turmeric
- 2 carrots
- 2 cucumbers
- 5 Lemons
- 4 tsp salt or as per your taste
- 3 tbsp Ground mustard seeds/Rai ki kuria store bought
Instructions
- Clean wash and peel fresh turmeric. Wipe it dry with kitchen towel.
- Clean, wash and dry all the other veggies like cucumbers, carrots and Lemon with kitchen towel.
- Cut the veggies in long, even slices. After that dice 2 lemons and add to the veggies.
- Spread this in a shallow pot.
- Sprinkle salt and Rai ki kuria (ground mustard seeds).
- Squeeze 3 lemons on top of veggies.
- Don't discard the peels, add them to previously chopped veggies.
- Mix everything well.
- Transfer to an air tight glass jar. You can use it from the next day and store rest in the fridge for further use.
- This will stay good for 3-4 days.
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Happy Cooking
Regards❤️
Lata
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