My tryst with Turmeric Pickle
I’ve always considered turmeric as an important spice in my recipe and food in general, because of the unique natural color it can impart to any dish and its many nutritional benefits. While enjoying a regular lunch at one of our Gujarati friend’s place, she had served us two pickles. One was with fresh turmeric roots and the other with mango ginger (aam haldi or amba haldi) roots. The pickles were really simple without any oil or spices. But the flavors hit a jackpot for my taste buds! I loved them so much that I decided to try the recipe at home, especially the Haldi Ka Achar. I have a good collection of cookbooks and read about a pickle recipe which had ginger, turmeric and mango ginger in ‘Gujarati Kitchen: Family Recipes for the Global Palate,’ a cookbook by Bhanu Hajratwala. So, I loosely adapted this Turmeric Pickle recipe from there.
About Haldi Ka Achar
No pickle can get as simple as this Turmeric Pickle as this does not involve any cooking and gets done by just mixing the ingredients. The only time that is required is to prep the fresh and raw turmeric roots by peeling and chopping/slicing them. Then, just dunk this along with the squeezed-out lemon juice and salt in a large bowl or directly in a glass jar. Cove the jar and refrigerate the Haldi Ka Achar for 6 days. Post this, the pickle is ready to serve and can be refrigerated for about 2 months. During these 6 days, you must shake the jar once every day and place it back in the refrigerator. The lemon juice has to cover the turmeric completely in order to avoid the pickle from getting spoilt. As for alternatives, this Turmeric Pickle recipe can also be made with mango ginger instead of turmeric roots. If you like a little spice factor in your pickles, feel free to add some green chilies too. However, you must be careful of staining that the turmeric will cause, on your hands too. So, don’t opt for anything white (board or napkin). Avoid wearing white clothes as well. The Turmeric Pickle is great when served before meals to help digestion as well as with the meals for a delicious punch. Apart from this beautiful Turmeric Pickle, try including this Turmeric Milk or Haldi Doodh too in your diet. It is a natural immunity-boosting beverage, with an easy-peasy recipe.
Health Benefits of Turmeric
Turmeric in any form is truly a gem for the human system because of its various health benefits. Ayurveda, traditional Chinese and Siddha traditions also approve of it because of its many medicinal properties and uses. Read on to know why your food must be good friends with this common spice.
Expert Tips
Ensure that the lemon juice completely covers the turmeric, or else the pickle might spoil.You can use mango ginger or edible wild turmeric too as an alternative to fresh ginger in this recipe.To add some fieriness in the pickle, you can add green chilies.The jar or bottle that you use for storing the pickle must be clean and sterilized well. Store the pickle in a glass or ceramic jar. Do not use plastic jar.The pickle takes about a week to mature. Keep the pickle in the refrigerator as it matures. When the pickle is ready, continue to refrigerate and store it for about 2 months. It stays good for that much time.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Mango Pickle Recipe | Punjabi Aam ka Achar Lemon Pickle | No Oil Lime Pickle (4 Ingredients) Green Chilli Pickle | Hari Mirch ka Achar Amla ka Achar | Amla Pickle (Indian Gooseberry Pickle) This Turmeric Pickle post from the archives first published on May 2014 has been republished and updated on 20 May 2022.
title: “Turmeric Pickle Haldi Ka Achar " ShowToc: true date: “2024-10-23” author: “Priscilla Oberholtzer”
My tryst with Turmeric Pickle
I’ve always considered turmeric as an important spice in my recipe and food in general, because of the unique natural color it can impart to any dish and its many nutritional benefits. While enjoying a regular lunch at one of our Gujarati friend’s place, she had served us two pickles. One was with fresh turmeric roots and the other with mango ginger (aam haldi or amba haldi) roots. The pickles were really simple without any oil or spices. But the flavors hit a jackpot for my taste buds! I loved them so much that I decided to try the recipe at home, especially the Haldi Ka Achar. I have a good collection of cookbooks and read about a pickle recipe which had ginger, turmeric and mango ginger in ‘Gujarati Kitchen: Family Recipes for the Global Palate,’ a cookbook by Bhanu Hajratwala. So, I loosely adapted this Turmeric Pickle recipe from there.
About Haldi Ka Achar
No pickle can get as simple as this Turmeric Pickle as this does not involve any cooking and gets done by just mixing the ingredients. The only time that is required is to prep the fresh and raw turmeric roots by peeling and chopping/slicing them. Then, just dunk this along with the squeezed-out lemon juice and salt in a large bowl or directly in a glass jar. Cove the jar and refrigerate the Haldi Ka Achar for 6 days. Post this, the pickle is ready to serve and can be refrigerated for about 2 months. During these 6 days, you must shake the jar once every day and place it back in the refrigerator. The lemon juice has to cover the turmeric completely in order to avoid the pickle from getting spoilt. As for alternatives, this Turmeric Pickle recipe can also be made with mango ginger instead of turmeric roots. If you like a little spice factor in your pickles, feel free to add some green chilies too. However, you must be careful of staining that the turmeric will cause, on your hands too. So, don’t opt for anything white (board or napkin). Avoid wearing white clothes as well. The Turmeric Pickle is great when served before meals to help digestion as well as with the meals for a delicious punch. Apart from this beautiful Turmeric Pickle, try including this Turmeric Milk or Haldi Doodh too in your diet. It is a natural immunity-boosting beverage, with an easy-peasy recipe.
Health Benefits of Turmeric
Turmeric in any form is truly a gem for the human system because of its various health benefits. Ayurveda, traditional Chinese and Siddha traditions also approve of it because of its many medicinal properties and uses. Read on to know why your food must be good friends with this common spice.
Expert Tips
Ensure that the lemon juice completely covers the turmeric, or else the pickle might spoil.You can use mango ginger or edible wild turmeric too as an alternative to fresh ginger in this recipe.To add some fieriness in the pickle, you can add green chilies.The jar or bottle that you use for storing the pickle must be clean and sterilized well. Store the pickle in a glass or ceramic jar. Do not use plastic jar.The pickle takes about a week to mature. Keep the pickle in the refrigerator as it matures. When the pickle is ready, continue to refrigerate and store it for about 2 months. It stays good for that much time.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Mango Pickle Recipe | Punjabi Aam ka Achar Lemon Pickle | No Oil Lime Pickle (4 Ingredients) Green Chilli Pickle | Hari Mirch ka Achar Amla ka Achar | Amla Pickle (Indian Gooseberry Pickle) This Turmeric Pickle post from the archives first published on May 2014 has been republished and updated on 20 May 2022.
