Turmeric Pickle (Haldi Ka Achar)
A no oil, 3-ingredient and simplest yet tasty pickle – this Turmeric Pickle or Haldi Ka Achar is a Gujarati special and made with fresh and raw turmeric roots, lemon juice and salt.
Servings: 1 small bottle
Ingredients
- 250 grams turmeric roots - fresh and raw
- 1 teaspoon salt or add as required
- 3 large lemons - yields a bit more than ½ cup lemon juice or add more if required
Instructions
- Firstly, rinse the turmeric roots in water thoroughly.
- Peel and chop them into small pieces. This is very important. Do not chop them into large chunks.
- Extract the juice from the lemons and set aside.
- In a non reactive bowl, add the chopped turmeric pieces, salt and lemon juice. Stir to combine evenly.
- Spoon everything in a clean sterilized jar.
- Close the jar with its lid and keep it in the refrigerator for 6 days.
- Shake the jar everyday. After 6 days, the pickle will be ready to serve.
- Serve a very small portion, about ½ to 1 teaspoon of the Turmeric Pickle with any Indian meal.
- This Haldi Ka Achar stays good for about 2 months in the refrigerator.
Notes
- Add more lemon juice if needed. The pickle should always be covered by a layer of lemon juice.
- Remember to store the turmeric pickle in the refrigerator. Do not keep at room temperature as it can get spoiled.
- To make a slightly more large batch scale up the recipe.
