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Haldi Mirch Adrak Ka Achar
Binjal Pandya

Haldi Mirch Adrak Ka Achar

5 from 1 vote
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.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 10 -12
Course: pickle
Cuisine: Indian
Ingredients Method Notes

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 Mirch 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.

Notes

  • 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 pastel.