Turmeric Green Chilli Pickle | Haldi Ka Achar

Ingredients

• 10 oz fresh yellow turmeric roots
• 2 oz green chilies – 10 long chilies
• 2 lemons juiced ¼ cup
• 2 tablespoons oil (avocado, mustard, or sesame oil)
• 1 tablespoon kosher salt
• ½ teaspoon asafetida (hing)
• 2 tablespoons split mustard seeds (rai dal)
• 1 teaspoon fenugreek seeds

Steps

1. Rinse and completely dry turmeric roots and green chilies. Peel turmeric roots and then dice them into small cubes. Note: use disposable kitchen gloves to prevent the fingers from staining and use a darker cutting board.
2. De-stem the green chilies. Make a vertical slit in each, then cut them into small half-inch pieces.
3. In a medium frying pan, lightly roast mustard seeds and fenugreek seeds, just until they are hot to the touch. About 2 to 3 minutes. Allow them to cool and then lightly crush them in a grinder.
4. Heat oil in a frying pan. Allow it to cool down until it's lukewarm or at room temperature. Add crushed mustard seeds, fenugreek seeds, salt, and hing
5. Add chopped turmeric, green chilies, and lemon juice to the pan. Mix well. Allow it to cool down completely and then store it in an airtight glass container