Fresh Turmeric Pickle | Kachi Haldi Ka Achar
Seasonal best fresh turmeric pickle recipe!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Finely Chopped/Sliced Fresh Turmeric
- ½ cup Finely Chopped/Sliced Mango Ginger/White Turmeric
- ¾ to 1 cup Lemon Juice From 5-6 Lemons
- 2 Green Chillies Finely Chopped
- 1 teaspoon Salt or as needed
Instructions
- Wash both the yellow and white turmeric thoroughly until all the dirt is removed. Peel off the skin.
- Chop into thin slices/juliennes of equal size.
- Add the chopped turmeric pieces into a clean, dry glass bowl.
- Add finely chopped green chillies, salt
- Next add fresh lemon juice.
- Mix well and make sure lemon juice covers the pieces. Keep it closed and rest for two days. You can also place the bowl covered with a muslin cloth in sunlight.
- Store the pickle in clean and dry glass or ceramic jars. Use a dry spoon to serve the pickle. Store in fridge for upto 3-4 weeks.
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