Fresh Turmeric Pickle / Kachi Haldi Ka Achar

Kachi Haldi ka achar or the fresh turmeric pickle is both healthy and appetizing.This delicious and nutritious turmeric pickle from Indian state of Gujarat, is an instant, no-cook recipe made from raw turmeric root, green chilies and lemon juice. I have also added carrot and ginger in this pickle which adds a subtle sweet flavor to the pickle making it all the more appealing. Minimal oil is used and as there is no artificial preservative added, this fresh turmeric pickle has a shelf life of 8-10 days on refrigeration. I prefer making small batches of this pickle throughout the Winter season when fresh root turmeric is easily available in local markets in India. This kachi haldi ka achar tastes best with dal chawal or curd rice and can also be served with any paratha or poori.

Raw Turmeric / Kachi Haldi: 

Haldi needs no introduction in India. We Indians use it in its dry powdered form extensively in daily cooking as a spice and medicinal herb which not only infuses the vibrant yellow tinge to our dals and curries but also is packed with several health benefits as well. Fresh turmeric, a bright orange root-like subterranean stem (aka a rhizome) is the crude form of turmeric powder we use as spice and is famous for powerful anti-inflammatory, antioxidant and antibacterial, anti-fungal and anti-carcinogenic properties. A member of ginger family, it has been used in Indian Ayurvedic and Chinese medicines for centuries to heal wounds, treat skin conditions, inflammations and infections. Dried turmeric is made by peeling, boiling, drying and grinding the rhizomes- losing some of its essential oils and punch but still providing warmth and colour.

Health Benefits of adding Fresh turmeric to daily diet: source

Turmeric is every Indian household's go-to fix for a variety of health ailments. Curcumin , the therapeutic component of turmeric is packed with anti-inflammatory, anti-bacterial and anti-viral properties. Following are the health benefits of including this golden root in our diets.

               

• Raw turmeric boosts digestion - Curcumin is said to trigger bile production which is one of the main components of digestion. Consumption of raw turmeric may help treat stomach ulcers and provide relief from symptoms like irritable bowel syndrome. It helps to maintain the flora of the intestine.
• Anti-inflammatory properties: The anti-inflammatory properties of raw turmeric helps relieving symptoms associated with Rheumatoid arthritis and osteoarthritis. Turmeric is also used to treat inflammation caused due to eye infection.
• Raw turmeric as an excellent anti-septic - The curcumin present in raw turmeric is known for its excellent antiseptic properties. Raw turmeric could be a perfect ointment to any cuts or injuries.
• Acts as blood purifier: Raw turmeric helps eliminating toxins from the blood. It also regulates blood clot formation.
• Maintains blood sugar levels: Raw turmeric is known to regulate blood sugar levels too ! apart from the above mentioned health benefits, raw turmeric is known to be good to your skin and acts an excellent pain reliever. It also helps reduce anxiety and stress.

Short Video for Fresh Turmeric Pickle

                     

Kachi Haldi ka Achar:

Kachi haldi ka achar is a popular pickle from the Indian state of Gujarat. The traditional haldi achar is made using only 3 ingredients, the raw turmeric, salt and lemon juice. I have added a few more ingredients to make the pickle more palatable and appealing to my family. Kachi haldi ka achar or the fresh turmeric pickle is very appetizing and delicious. It can be paired with any Indian flatbread or served with dal chawal or curd rice.

What goes into my Fresh Turmeric Pickle ?

I have used the fresh winter produce in my pickle. Raw turmeric is the main ingredient obviously. As this pickle has a short shelf life of 8-10 days on refrigeration, i have used only 100 grams of raw turmeric here in this pickle. For 100 grams of turmeric i have used 1 medium sized carrot and 3 green chilies. I have roughly shredded the turmeric and carrot to matchsticks. You may grate it instead if you wish. I like a bit of spice in this pickle so have added 3-4 chopped green chilies. You may adjust the quantity as per your spice tolerance. 1 inch grated ginger also goes into this pickle. 2 tablespoon of mustard dal (split and skinned mustard seeds) gives it the characteristic pickle flavor. If you are not able to source mustard dal, simply dry roast 1 tablespoon mustard seeds and coarsely grind them and use in this recipe. I have used only 1 tablespoon of oil here. You may increase the quantity if you wish to. I have added the juice of 2 large lemons in this pickle which is approximately 1/4 cup. The last ingredient of this pickle is salt. All the ingredients are tossed in a large mixing bowl and kept covered for 8-10 hours at room temperature after which the pickle is ready to serve. The pickle is then transferred to clean and dry glass bottle with a tight fitting lid and refrigerated and used as per need.

Winter Delight at Foodie Monday Blog Hop

Among all the seasons, Winter season is my favourite one. Though winters in North India are quite harsh, what i love is the fresh winter produce, the colorful vegetables and fruits, root vegetables and hearty greens. We bloggers at Foodie Monday Blog Hop are celebrating winter delights for our 228th week. The theme was suggested by Priya Iyer who blogs at The Photowali. Priya gave us a broad theme in which we could include any winter special or warming dish, soups, pickles, curries, snack or sweets. Which delicacy comes to your mind when you think of winters ? For many it is not winters if there is no Makki ki roti and Sarson ka saag on the platter. Bajra Khichadi , Methi Matar Malai, Chane ka saag, Khoya Matar Makhana are some of the North Indian Winter delicacies. For us Maharashtrians, we have an array of winter dishes like the Bhogichi bhaji, Gulachi poli, Tilgulache ladoo, Dinkache Ladoo (whole wheat ladoo with edible gum), Meethiche ladoo ( fenugreek ladoo with edible gum and dry fruits), Gur papdi ( whole wheat flour and jaggery fudge) etc. Undhiyu is another Winter special mix vegetable from Gujarati Cuisine  among my favourites. This winter special fresh turmeric pickle is my contribution towards the theme.

Priya is a passionate food and travel blogger. I look upon her blog for many traditional South Indian dishes and recipes from Thai cuisine. Sattu Ka Ghol, a simple yet excellent Summer cooler, is among the recipes from her blog that were hit at my place. I have bookmarked a couple of more recipes from her space like the Sriracha Pineapple , a flavor Pineapple salad and the idli podi. Docheck out her space for delicious recipes from around the globe.

                                                       

              

Preparation Time: 15 minutes
Serves: 1 1/2 cup

Ingredients:

• 100-150 grams raw turmeric
• 1 medium size carrot
• 1/4 cup lemon juice
• 1 inch ginger
• 1 tablespoon oil
• 3-4 green chilies
• 2 tablespoon mustard dal
• 2 tablespoon salt

Method:

1. Rinse the carrot, root ginger and raw turmeric thoroughly under running water and pat it dry using a kitchen towel. Peel them and roughly shred them to matchsticks or simply grate them. Chop the green chilies to small pieces. The raw turmeric stains everything including chopping boards and your hands . So refrain from using white board and use gloves while working with fresh turmeric roots. Peeling and chopping of veggies is the only work involved in making this pickle as no cooking is needed. 

2. Next, transfer all the chopped veggies to a glass or clay mixing bowl. Add mustard dal, salt, oil and lemon juice to it. Toss everything very well. Keep the bowl covered overnight for the flavors to infuse.

3. The fresh turmeric pickle is ready to serve. Transfer it to a clean and dry glass jar with a tight fitting lid and refrigerate. If handled hygienically the pickle stays good up to 10 days on refrigeration.

4. Serve the delicious and healthy fresh turmeric pickle with your flat breads or curd rice and enjoy !

Recipe Notes:

• Addition of carrot in this fresh turmeric pickle is purely optional. I add it as it gives a subtle sweet taste to the pickle making it more palatable and appealing.
• You may adjust the number of green chilies used in the recipe as per your spice tolerance.
• If you cannot source the mustard dal, just dry roast 1 tablespoon of mustard seeds and coarsely grind and use them instead.
• If handled hygienically the pickle stays good up to 10 days on refrigeration in an air tight glass container.
• This pickle has only 1 tablespoon of refined sunflower oil in this pickle. You may add a bit more if you wish to. 
• You may add a bit of grated jaggery in this pickle for variation. I have not used any.
• The raw turmeric stains everything including chopping boards and your hands . So refrain from using white board and use gloves while working with fresh turmeric roots.

I hope a few of you would love to try out this recipe. If you do so, feel free to share your feedback with us in the form of likes and comments in the comment section below this post. All your suggestions are also more than welcome. If you like my work and feel it is worth following, do hit the follow button at the top right corner of this blog. Your appreciation means a lot to me. For more recipes and new updates follow us on social media.

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