Kachhi Haldi ( Raw Turmeric) ka Achaar ( Pickle) Recipe

Kachhi Haldi ( Raw Turmeric) ka Achaar ( Pickle)

  • Prep Time
    8 minutes
  • Cook Time
    2 minutes
  • Difficulty Level
    Intermediate

Haldi (Turmeric) is a healthy spice. However using haldi with loads of ghee is not preferred . If you want to use haldi in a healthy way with minimum amount of oil and maintain a yummy taste, you can follow this recipe of kacchi haldi ( raw turmeric) pickle ( achaar).

This is not only tasty but healthy too with all benefits of haldi (turmeric), adrak (ginger) and gajar (carrot) . It stays well for 10 days without refrigeration.

For more such yummy recipes, please click on the following:

  1. Instant Appetizer: Tasty Papad Cone!!
  2. Instant Neembu Mirchi Pickle
  3. Instant Achaari Amla/Goseberry Sabzi
  4. Jhatpat Leftover Kheel/Murmure Kabab! 

Current Recipe Rating

(4.5 / 5)

1 rating

  • Recipe
  • Text size

Ingredients

  • Kachhi Haldi ( Raw Turmeric) 8-10 pieces
  • Carrot (Gajar) - 1 small piece
  • Green/Red Chilies (hari/laal mirch)- 2-3
  • Ginger - 1 small piece
  • Red Chili Powder - 1/2 teaspoon
  • Powdered Mustard seeds (Peesi rai) - 1/2 teaspoon
  • Asafoetida (Hing powder) - 1/2 teaspoon
  • Amchoor or Dry Mango powder - 1/4 teaspoom
  • Lime Juice
  • Cloves (Kalaunji) - 1/4 teaspoon
  • Oil - 1 tablespoon or less
  • Salt - as per taste

Instructions

  1. Wash ,peel and cut kachhi haldi into thin long pieces.
  2. Likewise wash ,peel and cut carrot ,chilies and ginger of same size.
  3. In a mixing bowl, add haldi, carrot, chilies and ginger. Add salt, red chili powder and mustard powder.
  4. Add little amchoor powder and mix well. Add juice of half a lime and mix again.
  5. Now heat 1 1/2 teaspoon of oil. Temper it with asafoetida, mustard seeds and cloves and add it to haldi gajar and chilies mix
  6. Close with lid for few minutes to fill it with the aroma of your tadka.
  7. Mix well afterwards and your instant kachhi haldi, gajar and mirch ka achaar is ready!! One may skip adding carrot/gajar. But adding little amount helps in balancing the slight bitter taste of haldi. One may add a tspn of white vinegar too.

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About Chef

Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.

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