Haldi Mirch Adrak Ka Achar also known as a kachi Haldi Ka Achar is a hot and zesty Indian pickle made using fresh raw turmeric rhizomes, spicy green chilies, and pungent ginger. To make this flavorful pickle, fresh raw turmeric roots are thoroughly scrubbed, skins peeled off and then chopped into pieces. Similarly, fresh green chilies are washed, stems removed and split lengthwise retaining the seeds within for extra heat. Young ginger rhizomes are also peeled and finely chopped. All these main ingredients are then mixed together along with lime and salt, tempered with mustard oil, and a mélange of spices like mustard, fenugreek, fennel, and cumin seeds, then cooled and stored in the clean glass jar.
Traditionally the jar is set aside in sunlight for the contents to pickle well as juices from the fresh ingredients get released. However, you can also keep the jar on your kitchen counter for a few days instead. After a few days, the turmeric, chilies, ginger, and lime juice mingle beautifully to produce a pickle that offers a tantalizing medley of aromatic, hot, pungent, and sour flavors in every bite. It can be enjoyed as a condiment with parathas, curries, or even plain rice. The fresh and lively taste of this seasonal pickle made without raw mangoes is truly a burst of flavors.
Ingredients
• 100 grams Fresh Turmeric Roots/Kachi Haldi
• 100 grams Medium Hot Green Chilies/Hari Mirch
• 50 grams Fresh Ginger Roots/Adrak
• 2 Lime Juice/Nimbu Ka Raas
• 2 tbsp Salt/Namak
• ¼ cup Mustard Oil/Rai Ka Tel
• 1 tsp Cumin Seeds/Jeera
• 1 tbsp Fennel Seeds/Saunf
• 1 tbsp Crushed or Split Fenugreek Seeds/Methi Kuria/Dal
• 2-3 tbsp Crushed or Split Mustard Seeds/Rai Kuria/Dal
• ¼ tsp Asafetida/Hing
• 2-3 Pinch of Red Chili Powder/Lal Mirchi Powder
Method
1. Wash and dry turmeric roots, ginger roots, and green chilies.
2. Scrap the skin of fresh turmeric and ginger and then finely slice or chop and keep aside.
3. Remove the crowns of green chilies, slit length wise and then chop into 1-2inch long pieces.
4. Add sliced turmeric-ginger and chopped chiles into the mixing bowl.
5. Squeeze lime juice, sprinkle salt and mix it well with spoon.
6. Crush cumin and fennel seeds into the mortar pestle and keep aside.
7. Heat oil in tempering pan, add split fenugreek, split mustard, crushed fennel-cumin and let little bit sizzle.
8. Then add hing and chili powder in tempering pour hot sizzling tempering over turmeric-chili mixture, mix it well and keep aside to cool down completely.
9. Once cool down the mixture add into the glass jar cover the lid and keep aside on dry kitchen place for 2-3 days.
10. Mix it every 10-12 hours in between. Haldi Mirch Adrak Ka is ready to use. Serve with paratha, khichadi, dal-chawal etc.. and enjoy this winter favorite pickle.
Tips
• You can add chopped lime pieces into the pickle if you like it.
• If chilies are mild add extra red chili powder in tempering.
• You can skip ginger if you want.
• If you don’t have split mustard and fenugreek, just use yellow mustard seeds and fenugreek seeds, and crush it into the mortar pestle.
- 100 grams Fresh Turmeric Roots/Kachi Haldi
- 100 grams Medium Hot Green Chilies/Hari Mirch
- 50 grams Fresh Ginger Roots/Adrak
- 2 Lime Juice/Nimbu Ka Raas
- 2 tbsp Salt/Namak
- ¼ cup Mustard Oil/Rai Ka Tel
- 1 tsp Cumin Seeds/Jeera
- 1 tbsp Fennel Seeds/Saunf
- 1 tbsp Crushed or Split Fenugreek Seeds/Methi Kuria/Dal
- 2-3 tbsp Crushed or Split Mustard Seeds/Rai Kuria/Dal
- ¼ tsp Asafetida/Hing
- 2-3 Pinch of Red Chili Powder/Lal Mirch Powder
- Wash and dry turmeric roots, ginger roots, and green chilies.
- Scrap the skin of fresh turmeric and ginger and then finely slice or chop and keep aside.
- Remove the crowns of green chilies, slit length wise and then chop into 1-2inch long pieces.
- Add sliced turmeric-ginger and chopped chiles into the mixing bowl.
- Squeeze lime juice, sprinkle salt and mix it well with spoon.
- Crush cumin and fennel seeds into the mortar pestle and keep aside.
- Heat oil in tempering pan, add split fenugreek, split mustard, crushed fennel-cumin and let little bit sizzle.
- Then add hing and chili powder in tempering pour hot sizzling tempering over turmeric-chili mixture, mix it well and keep aside to cool down completely.
- Once cool down the mixture add into the glass jar cover the lid and keep aside on dry kitchen place for 2-3 days.
- Mix it every 10-12 hours in between. Haldi Mirch Adrak Ka is ready to use. Serve with paratha, khichadi, dal-chawal etc.. and enjoy this winter favorite pickle.
If chilies are mild add extra red chili powder in tempering.
You can skip ginger if you want.
If you don’t have split mustard and fenugreek, just use yellow mustard seeds and fenugreek seeds, and crush it into the mortar pastel.
