Turmeric Pickle (Haldi Ka Achar)

 Turmeric Pickle (Haldi Ka Achar)

Turmeric Pickle or Haldi Ka Achar is a Gujarati winter special and made with Amba/kachcha haldi, lemon juice and salt.

The pickle is simple without any oil or spices.

This pickle doesnot require any kind of cooking. It is done by just mixing the ingredients. The only time that is required is to prep the fresh and raw turmeric roots by peeling and chopping them.

Turmeric as an important spice  on Indian Rasoi because of the unique natural color and nutritional benefits. It has an anti-inflammatory and has antioxidants. Thus, helps in reducing inflammation of tonsils, throat, knees, etc. and gives relief from many aches. A gargling water made with turmeric, salt and warm water is effective against sore throats.

It is antimicrobial and has great effect against certain pathogens.

A turmeric and salt paste can be used on the human skin to cure swellings, bruises and abrasions.

According to Ayurveda, turmeric is super good for digestion.

Ingredients

250 grams turmeric roots – fresh and raw

1 teaspoon salt or add as required

3 large lemons – yields a bit more than ½ cup lemon juice or add more if required

Instructions

  • Firstly, rinse the turmeric roots in water thoroughly.
  • Peel and chop them into small pieces. This is very important. Do not chop them into large chunks.
  • Extract the juice from the lemons and set aside.
  • In a glass bowl, add the chopped turmeric pieces, salt and lemon juice. Stir to combine evenly.
  • Spoon everything in a clean sterilized jar.
  • Close the jar with its lid and keep it in the refrigerator for 6 days.
  • Shake the jar everyday. After 6 days, the pickle will be ready to serve.
  • Serve a very small portion, about ½ to 1 teaspoon of the Turmeric Pickle with any Indian meal.
  • This Haldi Ka Achar stays good for about 2 months in the refrigerator.

The pickle takes about a week to mature. Keep the pickle in the refrigerator as it matures. When the pickle is ready, continue to refrigerate and store it for about 2 months. It stays good for that much time. The Turmeric Pickle helps in digestion.

Things to remember

·       While making one must be careful of staining that the turmeric will cause, on your hands too. So, don’t opt for anything white (board or napkin). Avoid wearing white clothes as well.

  • Add more lemon juice if needed. The pickle should always be covered by a layer of lemon juice.
  • To get spiciness, add green chilies.
  • The jar or bottle that you use for storing the pickle must be clean and sterilized well. Store the pickle in a glass or ceramic jar. Do not use plastic jar.
  • Remember to store the turmeric pickle in the refrigerator. Do not keep at room temperature as it can get spoiled. 

 

Comments

Post a Comment

Popular posts from this blog

ABC Winter Juice

For us winter season starts when desi red carrot is available at our vegetable vendor. Every winter we drink this juice almost daily with some variations. Ingredients  amla (A) beet root (B) red carrot (C) haldi white and yellow ginger For variation spinach guava pineapple orange apple grapes strawberry pineapple Method : Rinse vegetables and fruits properly. Cut into big pieces as per juice requirement. For variation, add different fruits on different days. Put in cold press juicer, juice is ready. Drink it fresh. No chaat masala needed.
Read more

Raita

 Raita was loved by my pappa, and so i liked it. It is a dip served as a side dish in Indian Cuisine. Yogurt is the main ingredient to which herbs, spices, fruits, or vegetables are added. It is gut-friendly and helps in digestion. To make it vegan, instead of yogurt, almond/cashew or coconut yogurt can be used.  Raita can be made from beetroot or cucumber or boondi or banana or pineapple or onion and tomato are commonly made raitas in my home.  For cucumber raita: Take yogurt in a glass bowl, whisk it and make it smooth.  Wash, taste, peel, and grate the cucumber. Remove extra water from it. Add to yogurt. Now add salt, sugar, freshly crushed mustard seeds, finely chopped green chili, and coriander. Serve chilled. One can also add a small, finely chopped ripe banana. In that case no need to add sugar. Make sure to taste the cucumber, as sometimes it can be bitter in taste. Other options: beetroot raita can be made in the same manner, but due to the natural sweetness...
Read more