#shorts Fresh Turmeric Pickle (Kachi Haldi Ka Achar)

By Ministry of Curry · 20 min

Ingredients

Instructions

1. Rinse and dry the turmeric roots and green chilies thoroughly. Peel the turmeric and dice it into small cubes. Wear disposable gloves to avoid staining.
2. De-stem the chilies, slit each one vertically, and cut into half-inch pieces.
3. Dry-roast the mustard seeds and fenugreek seeds in a medium pan for 2 to 3 minutes, until hot to the touch. Let cool, then coarsely crush them in a grinder.
4. Heat the oil in a frying pan, then let it cool to lukewarm. Add the crushed mustard and fenugreek seeds, salt and asafoetida.
5. Add the diced turmeric, chilies and lemon juice to the pan and mix well.
6. Let the pickle cool completely, then store it in an airtight glass container.

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

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