Fresh Turmeric Pickle (Kachi Haldi Ka Achar)

By Ministry of Curry · 30 min

Ingredients

Instructions

1. Rinse the turmeric roots and green chilies and dry them completely. Peel the turmeric and dice it into small cubes. Wear disposable gloves to avoid staining your fingers.
2. Remove the stems from the green chilies. Slit each one lengthwise, then cut into half-inch pieces.
3. Lightly roast the mustard seeds and fenugreek seeds in a dry pan for 2 to 3 minutes, until just hot to the touch. Let them cool, then coarsely crush them in a grinder.
4. Heat the oil in a pan, then let it cool to lukewarm or room temperature. Add the crushed mustard and fenugreek seeds, the salt and the asafetida.
5. Add the chopped turmeric, green chilies and lemon juice and mix well.
6. Let the pickle cool completely, then store it in an airtight glass jar.

Summarized from Ministry of Curry's video. Watch it for the details.

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