Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
About Turmeric and Turmeric Pickle
Turmeric, or haldi as it is called in India, is a spice almost as commonly used in Indian cooking as salt and pepper. The health benefits of turmeric are well documented by Ayurveda, the Indian system of medicine.
Studies on the health benefits of curcumin, just one of turmeric's constituents, have revealed its vast potential health benefits. It has anti-inflammatory, antioxidant and antibiotic properties, among several others.
The onset of the winter season also heralds the arrival of fresh, raw haldi in the Indian markets. This is the time to make fresh turmeric pickle. Turmeric pickle helps aid digestion, maintain the gut flora and reduce gas. It also boosts immunity because of the various enzymes formed during fermentation.
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- 100 grams kacchi haldi (fresh turmeric root), washed, peeled and sliced
- 1/4 cup sarson ka tel (mustard oil)
- 1 teaspoon salt, or to taste
- 1 1/2 teaspoons rai (mustard seeds)
- 1/2 teaspoon deghi mirch (red chili powder)
- 1 teaspoon methi dana (fenugreek seeds), coarsely ground
- 1/2 teaspoon sonth (dry ginger powder)
- 1/4 teaspoon heeng (asafoetida powder)
- 3 or more lemons or limes, to get sufficient juice to cover the pickle completely when bottled
- In a pan, heat the mustard oil over medium heat until it smokes; then let it cool down for a few minutes until it is moderately hot.
- Add the heeng, methi dana, rai, sliced turmeric, red chili powder, sonth, and salt. Stir until well combined.
- Pour in the lemon juice and stir to combine well.
- Transfer to an airtight bottle and close the lid. Keep in sunlight for 2-3 days and shake the pickle once every day in the morning.
- The pickle will keep well for 2-3 months in the fridge.
- Always use a dry spoon to remove the pickle and always keep the lid firmly closed. This will prevent the pickle from going bad prematurely.
Kachi Haldi Achar Recipe (Fresh Turmeric Pickle)
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2019 Rajan Singh Jolly