How To Make Turmeric Pickle (Haldi Ka Achar) At Home: A Complete Recipe

Turmeric Pickle, or Haldi Ka Achar, is a unique and flavorful Indian pickle that uses fresh turmeric root, which is known for its vibrant color and health benefits. This pickle is not only delicious but also has anti-inflammatory and immune-boosting properties, making it a nutritious addition to meals. Here’s how to make turmeric pickle at home with a few simple ingredients.

Ingredients for Turmeric Pickle (Haldi Ka Achar)

Fresh Turmeric Root: 200 grams (washed, peeled, and sliced thinly)
Mustard Oil: 1/2 cup (adds an authentic, robust flavor)
Lemon Juice: 1/4 cup (for tanginess and preservation)
Salt: 1 tablespoon (adjust to taste)
Red Chili Powder: 1 teaspoon (optional, adjust for spice level)
Turmeric Powder: 1/2 teaspoon (to enhance color)
Mustard Seeds: 1 tablespoon (coarsely ground for added flavor)
Fenugreek Seeds (Methi): 1 teaspoon (optional, adds a slight bitterness and aroma)
Asafoetida (Hing): 1/4 teaspoon (optional, for extra flavor)

How to Make Turmeric Pickle (Haldi Ka Achar)

To make a delicious batch of Turmeric Pickle (Haldi Ka Achar), begin by washing and peeling 200 grams of fresh turmeric root. Use gloves to prevent staining, then slice the turmeric into thin, even pieces. Spread the slices on a dry cloth or paper towel to air dry for about an hour, ensuring they’re moisture-free. In a small pan, heat 1/2 cup of mustard oil until it reaches a light smoking point, then set it aside to cool; this helps mellow its pungency.

Next, in a large mixing bowl, combine 1 tablespoon of salt, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 tablespoon of ground mustard seeds, and 1 teaspoon of fenugreek seeds, along with 1/4 teaspoon of asafoetida for extra flavor if desired.

Add the turmeric slices to the spice mixture, ensuring each piece is well-coated. Pour in 1/4 cup of fresh lemon juice, which adds tanginess and helps preserve the pickle, then mix thoroughly to combine the spices and lemon juice.

Next, pour the cooled mustard oil over the turmeric mixture, stirring until all pieces are evenly coated with oil. Taste and adjust salt or chili powder if needed. Transfer the turmeric pickle to a clean, dry glass jar, pressing down to remove air pockets, then seal the jar tightly.

Place the jar in a sunny spot for 2-3 days to allow the flavors to mature, shaking it gently once a day to redistribute the oil and spices. Your turmeric pickle can be stored in a cool, dry place for up to a month or refrigerated for longer freshness. Serve this tangy, vibrant pickle with rice, roti, or as a flavorful condiment for your meals.

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