Raw Turmeric Pickle South Indian Style/ Haldi Ka Achar

Turmeric , an Indian spice, though has been prevelant in almost most of the cuisines across the country, also been given by Grandmothers, for its healing and anti-allergic properties, mixed in milk, sometimes mixed with honey, seems to have suddenly seen a new revolutionary acceptance across the globe.

I have seen my Daadi applying it on my wounds for a quick healing .

With my kitchen gardening taking a serious turn, in past few years, I have begun to explore more and more with fresh produce, and in the series, we saw loads of fresh turmeric this year, in the garden.

Apart from adding it to my daily curries, I made this pickle almost throughout winters. This was inspired by my Mausi’s ( aunt’s), who lives in Bangalore, in her way of making fresh raw mango pickle, as it keeps the flavours minimal, and the curry leaves adds to the earthiness of turmeric.

A very simple, no fuss recipe, easy on ingredients and super easy method, can be adopted in almost every urban home, and this way turmeric can be used in daily routine, if you are fond of pickles.

The freshly tempered Haldi, with the mustard and curry leaves, fills my home with an appetising aroma, and believe me this pickle always finishes before another batch of turmeric is harvested. You can always pick your share of fresh turmeric throughout winters till late in spring also.

Print Recipe
Raw Turmeric Pickle South Indian Style/ Haldi Ka Achar
RAw turmeric Julienes tempered in a south Indian style to create a tangy Pickle good to be consumed with daily meals.
Prep Time 10 Minutes
Cook Time 5 minutes
Servings
grams
Ingredients
Prep Time 10 Minutes
Cook Time 5 minutes
Servings
grams
Ingredients
Instructions
  1. Make small cubes or Juliennes of Raw Haldi
  2. Pound 1 tsp Mustard seeds and the fenugreek seeds coarsely
  3. Now heat mustard oil, and add 1 tsp Mustard seeds, curry leaves, and allow to splutter.
  4. Now add The pounded mustard seeds and fenugreek seeds, swith off the burner.
  5. Toss the julienned turmeric, chili powder and salt in the prepared temper.
  6. Store it in a glass jar.
Recipe Notes

Wash and allow the turmeric to get rid of any access water, or pat it dry.

This is an instant consumption style pickle. Add extra ( About 2 tbsp ) mustard oil on top of the bottled pickle to make it stay longer.

I make this temper with extra curry leaves( almost 4 sprigs) as they add to a beautiful aroma to the whole pickle.

Read another healthy pickle made from Indian gooseberry http://milesnmeals.com/indian-gooseberry-pickle-amla-pickle-phyllanthus-emblica/

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