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5 from 2 votes

Kachi Haldi Ka Achaar

Raw Turmeric Pickle
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Indian
Author: Deeksha


  • 250 gram Raw Turmeric (Kachi Haldi)
  • 2 tbsp Mustard Oil
  • 1 tbsp Kalonji
  • ½ tbsp Hing
  • 1 tbsp Cumin Seeds (Jeera)
  • 1 tbsp Mustard Seeds (Rai)
  • ½ tbsp Garlic Paste
  • 1 tbsp Roasted Methi Seeds
  • 1 tbsp salt
  • ½ tbsp Red Chilli Powder
  • 2 tbsp Lemon Juice
  • ½ tbsp Dry Ginger Powder


  • Firstly Wash and peel the Raw Turmeric (Kachi Haldi).
  • Now grate the peeled Haldi (turmeric) in steel Grater (kaddukas).
  • After that heat a pan and add 2 tbsp of mustard in it.
  • Add 1 tbsp of cumin seeds, ½ tbsp of hing, 1 tbsp of mustard seeds, 1 tbsp of kalonji, ½ tbsp of Garlic paste, 1 tbsp of roasted methi seeds.
  • Mix all spices together then add 1 tbsp of salt and ½ tbsp of red chilli powder.
  • Cover the pan for 2 minutes.
  • Then add grated turmeric in the pan. Mix it.
  • Add ½ tbsp of dry ginger powder.
  • Lastly, add 2 tbsp of lemon juice into it.
  • Store the pickle in a glass container and keep it in sunlight for 2 days. Now, pickle is ready to serve.


  • Add mustard oil in the pickling container if you want to store pickle for a long time. This turmeric pickle can last for 6-12 months.
  • You can also add Amla Powder in place of Lemon Juice.
  • You can wear gloves when you are peeling and grating raw turmeric. This peeling and grated process totally mess. The yellow color on hand can stay for 1-2 days.