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    Home » Recipes » Spices, Pickles, Garnishes

    Turmeric Pickle

    Published Aug 20, 2016, modified Mar 14, 2023 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 1 Comment

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    Pin image Turmeric pickle with text overlay

    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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    close up of turmeric pickle

    Turmeric Pickle

    Nicole Shroff
    A healthy and popular tangy pickle from the Indian state of Gujarat. Also known in India as Kachi Haldi Achar.
    4.67 from 3 votes
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    Prep Time 15 mins
    Cook Time 2 mins
    Total Time 20 mins
    Course Pickle/Chutney/Garnish, Side, Snack, starter
    Cuisine Indian
    Servings 1 small jar
    Calories 25 kcal

    Ingredients

    Metric | US Customary
    • 2 tablespoons vegetable
    • 1 cup turmeric root peeled and julienned. wear gloves to prevent staining
    • 3 inches fresh ginger peeled and julienned
    • 3 whole finger green chillies julienned
    • 2 teaspoons fennel seeds
    • 2 teaspoons mustard seeds divided
    • 2 teaspoons fenugreek seeds
    • ⅓ cup lemon juice
    • ⅓ teaspoon asafoetida powder
    • 1 teaspoon sea salt to taste

    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.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 25kcalCarbohydrates: 1.8gProtein: 0.4gFat: 2gSaturated Fat: 0.3gSodium: 1.4mgFiber: 0.4gSugar: 0.7gVitamin A: 100IUVitamin C: 33mgCalcium: 10mgIron: 0.4mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    Reader Interactions

    Comments

    1. eileenbakingsense

      May 13, 2017 at 11:05 pm

      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.

      Reply

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