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Turmeric Pickle (Haldi Ka Achar)

A no oil, 3-ingredient and simplest yet tasty pickle – this Turmeric Pickle or Haldi Ka Achar is a Gujarati special and made with fresh and raw turmeric roots, lemon juice and salt.

Prep Time
15 mins
Total Time
15 mins
Servings: 1 small bottle
Course: Side Dish
Cuisine: 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

Instructions

    Cup of Yum
  1. Firstly, rinse the turmeric roots in water thoroughly.
  2. Peel and chop them into small pieces. This is very important. Do not chop them into large chunks.
  3. Extract the juice from the lemons and set aside.
  4. In a non reactive bowl, add the chopped turmeric pieces, salt and lemon juice. Stir to combine evenly.
  5. Spoon everything in a clean sterilized jar.
  6. Close the jar with its lid and keep it in the refrigerator for 6 days.
  7. Shake the jar everyday. After 6 days, the pickle will be ready to serve.
  8. Serve a very small portion, about ½ to 1 teaspoon of the Turmeric Pickle with any Indian meal.
  9. This Haldi Ka Achar stays good for about 2 months in the refrigerator.

Notes

  • Add more lemon juice if needed. The pickle should always be covered by a layer of lemon juice.
  • Remember to store the turmeric pickle in the refrigerator. Do not keep at room temperature as it can get spoiled. 
  • To make a slightly more large batch scale up the recipe.