A delicious healthy and popular pickle from the Indian state of Gujarat.
Turmeric is intense, earthy and pungent and has many health benefits.
Turmeric pickle, also known as ‘Kachi Haldi Achar’, is a very popular pickle from Gujarat, in India. It is easy to make and it will keep in the refrigerator for a few weeks.
This delicious tangy pickle can be served as an accompaniment to poppadums, naan/roti or with rice.
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Recipe
Turmeric Pickle
Ingredients
- vegetable 2 tablespoons
- turmeric root - peeled and julienned. wear gloves to prevent staining 1 cup
- fresh ginger - peeled and julienned 3 inches
- finger green chillies - julienned 3 whole
- fennel seeds 2 teaspoons
- mustard seeds - divided 2 teaspoons
- fenugreek seeds 2 teaspoons
- lemon juice ⅓ cup
- asafoetida powder ⅓ teaspoon
- sea salt - to taste 1 teaspoon
Instructions
- In a pan on medium heat, dry roast 1 teaspoon mustard seeds, 2 teaspoons fennel seeds and 2 teaspoons fenugreek seeds for 2-3 minutes. Coarsely grind the mixture.
- In a bowl, mix 1 cup turmeric root, 3 inches fresh ginger and 3 whole finger green chillies, with the mixture and add 1 teaspoon sea salt.
- In another pan, heat the 2 tablespoons vegetable and add the remaining mustard seeds and ⅓ teaspoon asafoetida powder. Heat it for 2-3 minutes.
- Add to the turmeric mixture, then add ⅓ cup lemon juice and mix.
- Pour into a glass jar and keep in warm part of the kitchen. Shake the jar to mix the ingredients once a day over the next 3 days. Store in an airtight container and keep in the refrigerator.
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Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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eileenbakingsense says
Oh, I love to make pickles. I am 100% going to make this recipe. I have asafoetida powder in the spice cabinet so I’m glad to have another recipe that uses it.