Simple, practical, and full of everyday flavour, Turmeric Pickle (Haldi Ka Achar) is a vegan, vegetarian Gujarati, Indian side dish made with simple everyday ingredients in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: Not specified
- Total time: 15 minutes
- Yield: 1 · 1 small bottle
- Category: Side Dish
- Cuisine: Gujarati, Indian
Ingredients
- 250 grams turmeric roots (- fresh and raw)
- 1 teaspoon salt (or add as required)
- 3 large lemons (- yields a bit more than ½ cup lemon juice or add more if required)
Method
- Firstly, rinse the turmeric roots in water thoroughly.
- Peel and chop them into small pieces. This is very important. Do not chop them into large chunks.
- Extract the juice from the lemons and set aside.
- In a non reactive bowl, add the chopped turmeric pieces, salt and lemon juice. Stir to combine evenly.
- Spoon everything in a clean sterilized jar.
- Close the jar with its lid and keep it in the refrigerator for 6 days.
- Shake the jar everyday. After 6 days, the pickle will be ready to serve.
- Serve a very small portion, about ½ to 1 teaspoon of the Turmeric Pickle with any Indian meal.
- This Haldi Ka Achar stays good for about 2 months in the refrigerator.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
