Haldi Ka Achaar: Whence This Pickle Recipe Comes From?
Image Credit: Haldi ka achaar

This achaar recipe is a combination of turmeric root and mango ginger root. Both the ingredients have a lot of ayurvedic benefits. This haldi ka achaar can be served before and with meals as it aids in good digestion. 

Ingredients 

  • 200 grams turmeric root 
  • 200 grams mango ginger root 
  • 1 tablespoon oil
  • 5-6 lemon 
  • 10-12 green chillies 
  • 2 tablespoon mustard powder 
  • 2 ½ tablespoon powdered rock salt

Method 

  • Thoroughly wash the turmeric and mango roots 3-4 times to remove all the mud. Scrape the skin and dry it with a cloth. 
  • Cut the green chillies in half and remove the seeds from them.
  • Cut the turmeric and mango ginger into thin strips.
  • In a clean, dry glass or ceramic bowl, combine the turmeric and mango ginger strips with 5-6 large lemon juice ( make sure you remove all the seeds from the lemon ). Now, add salt, green chili, mustard powder and oil. Mix well and let sit overnight.
  • The next day, transfer to a clean, dry bottle, cover the neck of the bottle with a cloth and leave in the sun for 1 hour. The haldi achaar is ready to eat. 

If you want to skip the mango ginger in the achaar, you can substitute it with plain ginger. 

Storage tip: Before storing the achaar in the jar, make sure to wash the jar thoroughly in hot water and dry in the sun to sterilize. It will help in keeping the achaar away from moisture.

This haldi achaar remains fresh in the refrigerator for more than 3-4 days.