fresh turmeric pickle recipe | kachche haldi ka achaar | pickle recipes

Fresh turmeric pickle recipe – this is one of the most simplest turmeric pickle made with Just three ingredients viz turmeric, lemon juice and salt. this is a Gujarati recipe of turmeric pickle and is often served with meals. Another pickle recipe from Gujarati cuisine on blog is this Methia keri recipe (mango pickle).

We have a Gujarati friend and one day when having lunch at her place, she served us two pickles. One with fresh turmeric roots and the other one with mango ginger roots (Ambe halad In marathi and aama haldi in hindi).

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fresh turmeric pickle pickle

Those pickles were the simplest i have had with no spices and oil. I loved both of them and so had decided that when I get fresh turmeric roots or mango ginger, I will make this pickle. I did not ask her for the recipes though.

Since I have a good collection of cookbooks, I read a pickle recipe which had ginger, turmeric and mango ginger in a cook book -“Gujarati kitchen: Family recipes for the global palate” by bhanu hajratwala. So I loosely adapted this recipe from there. The book has some non vegetarian recipes too.

To make this turmeric pickle No cooking is involved and you just need to mix everything. The only prepping work you need to do is peel and chop the fresh turmeric roots. You can even slice the turmeric. Squeeze the lemon juice and then you are almost done with the pickle. The turmeric stains everything yellow… Even your hands. So avoid using anything white like a white board or white napkin.

making turmeric pickle recipe

Then just mix the chopped turmeric, lemon juice and salt together in a bowl or directly in the jar. Close the jar and keep the pickle for six days in the refrigerator. After 6 days, the pickle is ready to serve.

During the 6 days, shake the jar once everyday and keep back in the refrigerator. The lemon juice should completely cover the turmeric, otherwise the pickle may get spoiled.

fresh turmeric pickle pickle

You can also add ginger or mango ginger with the turmeric. To spice up green chilies can also be added.

We all know turmeric has a lot of health benefits. So I won’t go into the details. A different recipe and a few ayurvedic properties Here. another nice informative post Here.

The turmeric pickle can be served as a condiment before meals to aid digestion and also during the meals. this turmeric pickle stays good for about 2 months in the refrigerator.

If you are looking for more Pickle recipes then do check:

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

fresh turmeric pickle

4.8 from 5 votes
Kachche haldi ka achar recipe. A quick and easy pickle with just three ingredients - raw turmeric, lemons and salt.
fresh turmeric pickle recipe, kachche haldi ka achaar recipe
Author:Dassana Amit
Prep Time:15 mins
Total Time:15 mins
Course:side dish
Servings (change the number to scale):1 small bottle
(1 CUP = 250 ML)


  • 250 grams raw fresh turmeric
  • 1 teaspoon salt
  • 3 large lemons - yields a bit more than ½ cup lemon juice or add more if required


  • Rinse the turmeric roots first in water.
  • Then peel them and chop them into small pieces.
  • Extract the juice from the lemons and keep aside.
  • In a bowl add the turmeric, salt and lemon juice. Stir everything well.
  • Spoon everything in a clean sterilized jar.
  • Close the jar with its lid and keep it in the fridge for 6 days.
  • Shake the jar everyday. After 6 days, the pickle is ready to be served.
  • Serve a very small portion, about 3/4 to 1 tsp of the fresh turmeric pickle with any indian meal.
  • This turmeric pickle stays good for about 2 months in the refrigerator.


The lemon juice should completely cover the turmeric, otherwise the pickle may get spoiled.
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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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10 comments/reviews

  1. Dear Dassana Thank you so much for providing the recipe. I could make wonderful acchar with your guidance. Can keeping these wonderful ideas.
    with best wishes
    usha ahlawat

    • thank you usha ji. sure will try to add some recipes. best wishes to you too.

  2. I was in a rush and picked up amba haldi by accident at the store. I’m assuming it’ll taste different but still be ok to pickle using this method? Thanks!

    • Welcome Kristina. Yes you can use this pickle recipe with amba haldi.

  3. Hi Dassana,

    I make this pickle, but I add equal quantity of fresh ginger and amba haldi, green chillies too and the rest of the procedure is the same. Tastes yum and also good for health.

    Sulekha4 stars

    • yes sulekha, this way also the turmeric pickle can be made. i have tasted pickle made like this before at someone’s place. i agree it tastes good as well as healthy too.

  4. Thank you, it is just what I have been looking for.

    I find that the raw tumeric tastes like a spicy carrot. I put it in everything along with my pickled garlic.

    Enjoying the experience.

    • welcome rosa. glad to know this.

  5. Very new to me.. Interesting!! 🙂

    • thanks hari