Turmeric pickle, also known as Haldi Ka Achar, is a vibrant Indian pickle made from fresh turmeric mixed with mustard oil and different seeds such as fenugreek, fennel, mustard and more. Learn the simple steps to make turmeric pickle at home through my simple recipe.
KEY TAKEAWAYS
- Turmeric pickle is a vibrant and flavorful Indian condiment.
- Store the pickle in an airtight glass container in a cool dark place. You may refrigerate for an extended shelf life.
- Serve the pickle along with rice dishes, Indian bread, curries, idlis, dosas, salads, grilled meats, a cheese platter, and a variety of snack items.
- Turmeric pickle tastes spicy, tangy and savory with a hint of earthy bitterness and sweetness infused in it.
- Lemon pickle, mango pickle, garlic pickle, and mixed vegetables pickle will offer a similar taste.
I got this pickle recipe from a young mother I met at the pediatrician’s clinic. We were both waiting for our turn of vaccinations, and her baby was napping. She quietly unwrapped her food, and I asked her what it was. She told me the pickle keeps her energized during sleepless days. I noted the steps and made it that weekend.
My husband said it tasted nurturing, and my sons said it felt like “mumma power.” Now, it is our recovery-day dish. That wait reminded me that even tired mothers carry gentle strength—and their meals reflect quiet love and resilience.
How to Make Turmeric Pickle? (Step by Step Guide with Images)
Step 1: Take 250 gm fresh turmeric. Wash it and cut it into thin pieces and then sun dry it.
Step 2: Dry roast 2 tbsp fenugreek seeds, 2 tsp yellow mustard seeds, 1 tbsp brown mustard seeds and 2 tbsp fennel seeds. Sauté it for 2 to 3 mins on medium flame. When you smell a nice aroma from these spices, turn of the gas.
Step 3: Cool the spices and then coarse grind it.
Step 4: Take a pan and add 100 ml mustard oil. Heat it till it is smoking hot.
Step 5: Turn of the flame and then add 1 tbsp nigella seeds, 1 tbsp Kashmiri red chili powder, a pinch of Asafoetida and the ground whole spice mix. Mix it nicely.
Step 6: After mixing add all the turmeric pieces into the mixture. Then mix everything thoroughly on low flame for 2 to 3 mins.
Step 7: Finally add 2 tbsp salt in it and mix it.
Step 8: Turmeric pickle is ready. You can store this in an air tight container for a longer shelf life.
Recipe Card
Turmeric Pickle
Ingredients
- 250 grams Fresh turmeric
- 100 ml Mustard oil
- 2 tbsp Fenugreek seeds
- 2 tsp Yellow mustard seeds
- 1 tbsp Brown mustard seeds
- 2 tbsp Fennel seeds
- 1 tbsp Kashmiri red chili powder
- ¼ tsp Asafoetida
- 1 tbsp Nigella seeds
- Salt as per taste
Instructions
- Take 250 gm fresh turmeric. Wash it and cut it into thin pieces and then sun dry it.
- Dry roast 2 tbsp fenugreek seeds, 2 tsp yellow mustard seeds, 1 tbsp brown mustard seeds and 2 tbsp fennel seeds. Sauté it for 2 to 3 mins on medium flame. When you smell a nice aroma from these spices, turn of the gas.
- Cool the spices and then coarse grind it.
- Take a pan and add 100 ml mustard oil. Heat it till it is smoking hot.
- Turn of the flame and then add 1 tbsp nigella seeds, 1 tbsp Kashmiri red chili powder, a pinch of Asafoetida and the ground whole spice mix. Mix it nicely.
- After mixing add all the turmeric pieces into the mixture. Then mix everything thoroughly on low flame for 2 to 3 mins.
- Finally add 2 tbsp salt in it and mix it.
- Turmeric pickle is ready. You can store this in an air tight container for a longer shelf life.
