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Fresh Turmeric pickle Recipe | Kachi Haldi Ka Achar

Fresh Turmeric pickle Recipe or Kachi Haldi Ka Achar is a simple recipe prepared with fresh Turmeric, ginger, green chillies, mixed with few spices, lemon juice & little oil and marinated for a day before consuming it.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Chutney (Side Dish), Pickles
Cuisine: Gujarati (Indian), Indian
Keyword: Turmeric Pickle, Kachi Haldi Achar, Manjal Chutney, Pasupu Pachadi
Calories: 30kcal
Author: Padma Veeranki


  • 100 Gram Raw Turmeric
  • 50 Gram Ginger
  • 6 Green Chillies
  • 6 Garlic Pods
  • 1/2 Cup Lemon Juice
  • 1 1/2 tsp Salt

Spice Powder Mix:

  • 3 tsp Mustard Seeds
  • 1 tsp Fennel Seeds
  • 1/4 tsp Fenugreek Seeds
  • 1/4 tsp Asafoetida

Other Ingredients:

  • 2 Tbsp Mustard Oil


  • Wash, rinse and clean all the ingredients with water. Dry it completely with a tissue leaving no moisture.
  • Peel out the skin of turmeric root and Ginger. Slice them into julienne. Slice a few green chillies. Peel garlic and slice them into thin pieces. Spread them on a tissue paper.
  • Transfer cut turmeric, ginger, green chillies and garlic into a glass bowl. Add in half cup lemon juice and salt as required. Mix well and set aside.

Spice Powder Mix:

  • Into the mixer jar, add Mustard Seeds, Fenugreek Seeds, Fennel Seeds and Asafoetida. Grind to a coarse powder and set aside.

Mixing the Pickle:

  • Heat a pan with 2 Tbsp Mustard oil. Once the oil is hot enough, add in the spice powder mix. Turn of the heat immediately and give it a nice mix.
  • Transfer this into the cut turmeric mix. Mix very well so that the spices and nicely coated. Close with a lid and set aside for few hours.
  • Give it a nice stir after few hours and adjust salt if needed.
  • Now, transfer the pickle to a glass jar. You can leave it for 1 to 2 days at room temperature. Stir the pickle now and then so that all the juices released will be mixed evenly.
  • Refrigerate later for longer use. You can use it for about 3 to 4 weeks.

Serving Suggestions:

Recipe Video


  • First & foremost, wear gloves while handling turmeric as the hue is so strong that it will stain your hands.
  • There should not be any moisture left on the ingredients before starting to make the pickle.
  • Increase by a tablespoon or you can even double the oil quantity for longer shelf life.
  • Though mustard oil works best for this pickle, you can also use gingely oil.
  • Stir the pickle once a day for 2 to 3 days so that all the juices released will be mixed evenly and also helps to keep the pieces soft once it’s ready to be consumed.
  • This pickle will keep good for 3 to 4 weeks in the refrigerator.
  • Always use a clean & dry spoon to scoop out the pickle.