Kachhi Haldi Ka Achar

Kachhi Haldi Ka Achar is a flavorful raw turmeric pickle made with mustard oil and aromatic spices. This easy pickle recipe does not require sun drying, making it simple to prepare at home. The earthy taste of fresh turmeric combined with mustard oil and spices creates a bold and delicious achar that pairs perfectly with everyday meals.

Course condiment, Pickle

Cuisine Indian

Keyword Kachhi Haldi Ka Achar, pickle, turmeric pickle

Prep Time 25

Cook Time 5

Total Time 30

Servings Medium jar

Calories 4105kcal

Author Puja

Equipment

Ingredients

500 g Raw Turmeric
2 tbsp Fennel Seeds
2 tbsp Black Mustard Seeds
1 tbsp Yellow Mustard Seeds
2 Whole Red Chillies
8-10 Black Pepper
1/2 tsp Coriander Seeds
1/4 tsp Fenugreek Seeds
1/2 tsp Cumin Seeds
1/4 tsp Asafoetida
3 tbsp Salt or to taste
2 tbsp Red Chilli Powder
6-7 Green Chillies
2-3 tbsp Aamchur Powder you can also use lemon juice or vinegar in the same quantity if preferred
1 cup Mustard Oil

Instructions

Prepare the Turmeric:

Peel the raw turmeric roots first. After peeling, wash them thoroughly to remove any dirt.
Spread the turmeric on a clean cloth and wipe them well. Let them dry completely so that there is no moisture left.
If you have sunlight available, keep the turmeric in the sun for about 30–40 minutes. This helps remove excess moisture but is not mandatory.
If sunlight is not available, keep the turmeric under a fan for about 2–3 hours or until the surface feels completely dry.
Once the turmeric is dry, cut it into thin slices, small pieces or cut the turmeric into thin julienne strips (long thin matchstick sized pieces).

Prepare the Spice Mix:

Heat all the whole spices mentioned above on very low flame for about 30–40 seconds, just until they become slightly warm and aromatic. Do not roast or brown the spices.
Remove from the pan and let them cool.
Grind the spices coarsely. Warming the spices slightly helps them grind easily and release their aroma.

Prepare the Pickle:

Heat mustard oil in a kadai on medium heat. Do not heat it to the smoking point. The oil should just become hot.
Add the sliced raw turmeric and saute on high flame for a few minutes until the color changes slightly and a nice aroma starts coming.
Add asafoetida and saute briefly until the raw aroma disappears.
Now add the chopped green chillies. Make sure the chillies are completely dry and there is no moisture on them.
Cook for about 30–40 seconds and then switch off the flame.
Add ground spice powder,red chilli powder and salt. Mix well.
Also add aamchur powder and give it a nice mix. Instead of aamchur powder, you can use lemon juice or vinegar in the same quantity, or adjust according to taste.

Notes

Make sure the turmeric and green chillies are completely dry before mixing them with spices.

Mustard oil gives the most authentic flavor for this pickle.

Avoid introducing moisture into the jar as it may spoil the pickle.

Mix the pickle occasionally so the spices coat evenly.

Nutrition