Kacchi Haldi Ka Achar Recipe

Cooking Directions

• STEP 1.Wash and peel the raw turmeric and cut it into thin slices.
• STEP 2.In a pan, heat mustard oil and add fenugreek seeds, fennel seeds, and asafoetida.
• STEP 3.Add the turmeric slices, red chili powder, salt, and vinegar. Mix well and cook for a few minutes.
• STEP 4.Transfer the pickle to a sterilized jar and let it cool. Store in a cool and dry place.

Cooking Tips

• Use gloves while handling raw turmeric as it can stain your hands.
• Make sure to sterilize the jar before storing the pickle to prevent spoilage.
• Let the pickle sit for a few days before consuming to allow the flavors to develop.

Storage and Serving

• Store the pickle in a cool and dry place.
• Serve with rice, roti, or paratha for a tangy and spicy kick.
• It can be stored for several months if properly stored.