Turmeric Pickle
Turmeric Pickle, also known as Haldi Ka Achar, is a spicy and tangy Indian condiment made by mixing fresh turmeric with aromatic spices and mustard oil.
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 grams of fresh turmeric. Wash it properly and cut it into thin pieces. Then, let it dry in the sun until it becomes completely dry.
- In a pan, dry roast 2 tablespoons of fenugreek seeds, 2 teaspoons of yellow mustard seeds, 1 tablespoon of brown mustard seeds, and 2 tablespoons of fennel seeds. Stir and roast them for 2 to 3 minutes over medium heat until you smell a nice aroma. Turn off the heat.
- Let the roasted spices cool down, and then grind them coarsely.
- Take a pan and pour 250 ml of mustard oil. Heat the oil until it becomes very hot and starts to smoke slightly.
- Turn off the heat and add 1 tablespoon of nigella seeds, 1 tablespoon of Kashmiri red chili powder, a pinch of Asafoetida, and the coarsely ground spice mix. Mix these ingredients well.
- Once mixed, add all the dried turmeric pieces into this mixture. Stir everything together thoroughly over low heat for about 2 to 3 minutes.
- Finally, add 2 tablespoons of salt and mix it well into the pickle.
- Your Turmeric Pickle is now ready! Store it in an airtight container to keep it fresh for a longer time.
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Notes
Use Fresh and Quality Ingredients: The quality of your turmeric and spices greatly influences the taste of the pickle. Fresh turmeric is preferable for the best flavor.
Thorough Drying of Turmeric: Ensure that the turmeric slices are completely dry before using them in the pickle. Any moisture can lead to spoilage, affecting the pickle's shelf life.
Adjust Spice Levels to Taste: Experiment with the amounts of fenugreek seeds, mustard seeds, and fennel seeds according to your spice preference. Taste the spice mix before adding it to ensure a balanced flavor.
Careful Roasting of Spices: Be cautious while dry roasting the spices to avoid burning them. Burnt spices can impart a bitter taste to the pickle.
Heating Mustard Oil Properly: Heating mustard oil until it starts smoking slightly helps reduce its pungency and enhances the flavor. This step is crucial for both taste and preservation.
Adding Nigella Seeds (Kalonji) Correctly: Incorporating nigella seeds during tempering enhances the pickle's flavor. Ensure the heat is turned off to prevent burning them.
Choosing the Right Chili Powder: Kashmiri red chili powder is often used for its vibrant color and mild heat. Adjust the quantity based on your spice preference, considering the pickle will intensify in heat over time.
Thorough Mixing on Low Heat: Mixing the ingredients on a low flame ensures that the flavors blend well without burning. This slow mixing process allows the spices to infuse into the turmeric.
Adding Salt at the End: To avoid drawing out excess moisture from the turmeric during mixing, add salt towards the end. This helps maintain the pickle's texture and shelf life.
Storing in Airtight Containers: Ensure you store the turmeric pickle in clean, airtight containers. Exposure to air and moisture can lead to spoilage, so seal it tightly.
By following these tips, you can ensure the best taste and longer shelf life for your homemade Turmeric Pickle. Adjustments can be made to suit your personal flavor preferences.
Nutrition Info (Estimation Only)
Nutrition Facts
Turmeric Pickle
Amount per Serving
Calories
127
Calories from Fat 72
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Sodium
483
mg
21
%
Potassium
467
mg
13
%
Carbohydrates
13
g
4
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
165
IU
3
%
Vitamin C
5
mg
6
%
Calcium
50
mg
5
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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