fresh turmeric pickle recipe
kachche haldi ka achar recipe. a quick and easy pickle with just three ingredients - raw turmeric, lemons and salt.
raw fresh turmeric
(nimbu) - 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.
full recipe -