Kachi haldi ka achar

Kachi haldi ka achar

Fresh turmeric pickled in mustard oil. Learn how to make below –

Ingredients

  • 250 grams fresh turmeric / kachi haldi, peeled and grated
  • 2 pinches Hing / asafoetida
  • 1 teaspoon soonth / dried ginger powder
  • 2 1/2 teaspoons ground mustard powder
  • 2 1/2 teaspoons fennel seed powder
  • 2 1/2 teaspoons fenugreek seed powder
  • 1 teaspoon red chilli powder
  • 2 1/2 teaspoons salt
  • 100 grams mustard oil
  • 1/2 cup Lemon juice, fresh

Instructions

  1. Heat oil. Roast grated turmeric.
  2. Add hing, fenugreek, salt and other spices. Mix well.
  3. Heat for 2-3 minutes.
  4. Once cool, add lemon juice
  5. Allow to rest. Mix after 4-5 hours.
  6. Store in air tight glass container. Place the container in sunlight for 2-3 days to enhance pickling.
  7. Excess oil keeps the pickle good for 6 months.
  8. Enjoy Kachi haldi ka achar with parathas!

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