Kacchi Haldi Ka Achaar (Raw Turmeric Pickle)


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A unique pickle recipe, shows how rich the pickling tradition is in India.

Pickle with health benefits.


Kacchi Haldi (Raw Turmeric) – 1 kg (used our home grown produce)

Lemon – 1 Kg

Green Chilly – 150 gms

Fennel Seeds (Moti Saunf) – 1 tbsp

Rai – 1 tbsp

Asafoetida (Heeng) -2 tsp

Sea Salt – as per taste. (around 25-30 gms)


Wash and clean the raw turmeric. Remove water by either keeping them on kitchen towel or wiped them clean with muslin cloth. Dice in thin slices or grate it. Keep aside.

Wash the green chillies. Slit the chillies in two parts.

Dry roast fennel seeds and rai seeds. Roughly grind them into a coarse powder. I used a mortar and pestle to do this

Take out the juice of all the lemons. In a bowl mix the raw turmeric, green chillies, powdered spices, heeng and sea salt. Mix well. Now add lemon juice.

Bottle the pickle in glass jars) or those traditional Indian pickle jars. Cover the jars with thin cotton/muslin cloth and keep in sun for around 2 weeks. After 2 weeks, your pickle would be ready to consume.

Things to be noted : The pickle should be completely soaked in lemon juice. Please ensure that all the vegetables, vessels and utensils one is using are completely dry (no traces of water).

There are recipes of the same pickle where people use mustard oil / vinegar. I prefer it oil free. The pickle stays fresh for around 6-7 months and if one keeps it in refrigerator, it can stay fresh till the time you make the next pickle (i.e. 1 year).

I have used sea salt. Sea salt helps in keeping the pickle intact for a longer period as compared to our regular iodised salt and also gives a very distinct flavour. Regular salt also can be used. Salt quantity depends on one’s taste. The quantity of material can be reduced. I like gifting pickles and thus the quantity is slightly on a higher side.

The pickle is to be consumed in less quantity as compared to the other pickles.



Garlic Mushroom Capsicum Fry

A simple easy recipe, for those spicy cravings but not too heavy on spices.


Mushrooms – 150 gms (diced)

Capsicum (Diced) – 1 cup

Onion (Medium Size) – 1 (finely diced)

Garlic Paste – 3 tbsp

Green Chilly paste 1 tbsp (this can be reduced or increased as per your taste requirement)

Kalonji (nigella seed)– 1 tsp

Lemon – Juice of 1 lemons

Sonth (dry ginger powder) – 1 tsp

Salt – as per taste.

Coriander (Finely chopped) – for garnishing

Oil – for frying


In a bowl mix mushrooms and capsicum with garlic paste, chilly paste, lemon juice, sonth and salt. Keep aside (for at least 10-15 minutes, it would taste better if you can keep it for ½ hour).

In a pan heat oil, add kalonji. When kalonji starts to crackle add onions. Fry onions till they change their colour to light pink (become translucent). Now add marinated mushrooms and capsicum. Fry till the capsicum and mushrooms are done (capsicum would become soft and mushrooms would change colour, because of garlic marinade there would be slight browning).

Please remember to keep on stirring the vegetables, if they are not stirred because of garlic marinade they would stick to the pan.

Instead of oil one can use butter also.

Garnish with coriander and serve hot.

One can serve it with any sweet sauce. I served it with homemade Beetroot Tomato Garlic Sauce.


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