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

Jump to Recipe

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).

fresh turmeric pickle 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).

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:

If you made this recipe, please be sure to rate it in the recipe card below. If you'd like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

fresh turmeric pickle recipe, kachche haldi ka achaar recipe

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.
Prep Time 15 mins
Total Time 15 mins

Cuisine Gujarati, Indian
Course: Side Dish

Servings 1 small bottle
Units

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

PinPrintShares420
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

10 Comments

  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

  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!

  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.

    Cheers,
    Sulekha4 stars

    1. 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.