Haldi Achar, also known as Turmeric Pickle, is a spicy and tangy pickle made with turmeric, mustard oil, mustard seeds, salt, and other spices. It is a popular condiment in Indian cuisine, especially in North India, and is typically served with parathas, rice, or any other Indian bread.
To make Haldi Achar, you will need the following ingredients:
– 1 cup raw turmeric
– 1/4 cup mustard oil
– 1 tablespoon black mustard seeds
– 1 tablespoon coriander seeds
– 1/2 tablespoon fennel seeds
– 1/2 tablespoon cumin seeds
– 1/2 tablespoon fenugreek seeds
– 1 tablespoon red chili powder
– 1 tablespoon salt
Instructions:
1. Peel the raw turmeric and cut it into small pieces.
2. Heat mustard oil in a pan and add black mustard seeds. Once the seeds start to splutter, add coriander seeds, fennel seeds, cumin seeds, and fenugreek seeds. Fry for a minute.
3. Add turmeric pieces to the pan and fry for 5-7 minutes on low heat.
4. Add red chili powder and salt to the pan and mix well. Fry for another minute.
5. Turn off the heat and let the mixture cool down completely.
6. Transfer the mixture to a sterilized glass jar and keep it in a cool and dry place for a week.
7. After a week, Haldi Achar is ready to be eaten. Serve it with your favorite Indian meal.
Note: Always use a clean and dry spoon to take out the pickle from the jar. It will help preserve the pickle for a longer time.