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Turmeric Green Chilli Pickle | Haldi Ka Achar

Mom's recipe - turmeric pickle made using raw turmeric, green chili, spices, lemon juice and oil

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Calories: 146 kcal
Course: Side Dish
Cuisine: Indian

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

Instructions

    Cup of Yum
  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

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.
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Nutrition Information

Calories 146kcal (7%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 0.01g Sodium 728mg (30%) Potassium 766mg (22%) 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

% 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.