By Devi Poojari
July 9, 2024
Made using fresh turmeric which makes an appearance during the monsoon season, the flavoursome haldi ka achar is a handy condiment to enjoy with rotis, khichdi or parathas. Tap to see the full recipe that you can recreate at home, using a handful of spices and no cooking.
250 grams fresh turmeric root, peeled 2 tablespoons red chilli powder ½ cup mustard oil ½ teaspoon asafoetida 1 teaspoon fenugreek seeds 1 tablespoon mustard seeds ¼ cup vinegar 2 tablespoons salt
Slice the fresh turmeric thinly using a mandolin and dry them on a clean cloth until the moisture evaporates completely.
Heat the mustard oil in a pan until smoky and pour into a bowl containing the salt, asafoetida and chilli powder.
Add the remaining ingredients to the oil mixture and set aside while you fill up the fresh turmeric slices into a clean jar.
Pour the oil mixture over the slices and steep until all of them are submerged.
Rest the pickle at room temperature for a week in a cool, dry place before using.