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.