Turmeric Green Chilli Pickle | Haldi Ka Achar
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5
3 reviews
Excellent
Turmeric Green Chilli Pickle | Haldi Ka Achar
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Mom's recipe - turmeric pickle made using raw turmeric, green chili, spices, lemon juice and oil
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Ingredients
- 10 oz turmeric root fresh, yellow
- 2 oz green chilies 10 long chilies
- 2 lemon ¼ cup, juiced
- 2 tablespoons neutral cooking oil avocado, mustard, or sesame oil, generic cooking oil
- 1 tablespoon kosher salt
- ½ teaspoon asafetida aka hing
- 2 tablespoons mustard seeds rai dal, split
- 1 teaspoon fenugreek seeds
Instructions
- 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.
- De-stem the green chilies. Make a vertical slit in each, then cut them into small half-inch pieces.
- 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.
- 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
- 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
Notes
- Variations
- Wipe dry turmeric as well as green chilies to remove any moisture. This will give the pickle longer shelf life.
- Wear gloves when peeling and chopping the turmeric roots to prevent your hands from getting yellow stains. Also, use a darker color cutting board.
- Lightly roast fenugreek seeds making sure that they do not brown to prevent the bitter taste.
- Make sure to heat the oil and then cool it down to room temperature before adding it. Heating the oil will remove any bacteria from raw oil and also helps improve the shelf life of the pickle.
- Store the pickle in an airtight glass jar and in the refrigerator. Use a clean and dry spoon to take out the pickle. The pickle will stay good for 2 to 3 weeks refrigerated.
- Substitute half of the turmeric roots with fresh mango ginger
- Substitute Indian green chili with fresh ginger, serrano, or jalapeno peppers.
- Don't have split mustard seeds? Dry roast mustard seeds on a pan until they start to pop. Allow them to cool down and then pulse them a few times in a mixer grinder.
Nutrition Information
Show Details
Calories
146kcal
(7%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Sodium
728mg
(30%)
Potassium
766mg
(16%)
Fiber
7g
(28%)
Sugar
2g
(4%)
Vitamin A
6IU
(0%)
Vitamin C
20mg
(22%)
Calcium
65mg
(7%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Sodium | 728mg | 30% |
| Potassium | 766mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 20mg | 22% |
| Calcium | 65mg | 7% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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