Learn how to make Fresh Turmeric and Ginger Pickle or Kachchi Haldi Aur Adrak Ka Achar ~ Pickled fresh turmeric and ginger in salt and lime juice
There's something soul satisfying about working with fresh ingredients which takes you down the memory lane and warms your heart with nostalgia! Especially when it something that’s difficult to source when you are thousands of miles away from home, like this fresh turmeric roots. After making a unique winter dish of Rajasthani Raw Turmeric Curry (do check this recipe and cook some if you haven’t already), I decided to make another favourite recipe that takes me back home, to the carefree days which coloured my hands and heart with sunshine yellow hues... I am talking about a very simple and easy to make Kachchi Haldi aur Adrak Ka Achar or Raw Turmeric and Ginger Pickle.
The word ‘pickle’ comes from the Dutch pekel or German pókel, meaning salt or brine, two very important components in the pickling process. Throughout history pickling was a necessity, as it was the best way to preserve food for a long period of time before canning came into picture. Pickles are created by immersing fresh fruits or vegetables in an acidic liquid or saltwater brine until they are no longer considered raw or vulnerable to spoilage, hence extending their shelf life to months and some for years. Pickles have been around for thousands of years, dating as far back as 2030 BC in India. It is believed that pickles originated in India and the cucumbers were the first to be pickled in the Tigris Valley. As one of the earliest mobile foods, pickles filled the stomachs of hungry sailors and travelers, while also providing families with a source of food during harsh cold winter months when fresh produce were hard to grow or source. (Source: History in a jar)
Making a pickle is the epitome of culinary strength which requires patience and years of experience. I truly believe that pickle making is an art that is combined with the science of food preservation. Pickles have a tendency to stir an ocean of emotions in me. They can make me smile, laugh out loud, and sometimes even misty eyed because of the memories woven around them… There is no other dish in the world that evokes such vivid emotions as pickles and true to my love, I can’t help but make some of my favourite pickles to satiate my cravings for them. Raw Turmeric Pickle is something that I absolutely love and last month when I made a fresh batch of this pickle the bright yellow hues inspired me enough to find my mojo back and pick my camera after what felt like ages… So when a subject is as colourful and pretty as raw turmeric roots, it wasn’t difficult to document the recipe for posterity.
Turmeric has an extensive and impressive health benefits. Being a natural anti-inflammatory, antibacterial and a powerful antioxidant, the active ingredient in turmeric called Curcumin could potentially ward off dementia and prevent cancer. It is also an immunity booster and hence been extensively used in Indian kitchens not just for its colour but for its health benefits.
This Kachchi Haldi aur Adrak ka Achar or Fresh Turmeric and Ginger Pickle is one of the easiest pickle recipe as it requires just 5 ingredients; raw turmeric, ginger, green chilli, lime juice and salt. Also you can make it using just three ingredients; turmeric roots, lime juice and salt if making for kids or simply if you want to relish the taste of raw turmeric. There are couple of things to take care of whenever you venture into making pickles. First, make sure all the utensils, spoons and ladles, knife and cutting board and storage jars are dry and moisture free as any moisture content will reduce the life of pickle. Also make sure that the raw turmeric roots, ginger and green chillies are moisture free once they are rinsed and washed. I usually wash them a day before pickling (before going to bed) and spread them on a large kitchen towel to dry overnight. Alternately, you can dry them under a hot sun for not more than half an hour. Remember all these when making this pickle and you will have a jar full of one of the most delicious pickle ever.
Breaking the mould and a common misconception that turmeric is used only in the curries, this Fresh Turmeric and Ginger Pickle or Kachchi Haldi aur Adrak ka Achar is something that will win many hearts. The Fresh Turmeric and Ginger Pickle takes around 3-4 days to mature and has good crunch texture. While my husband likes this pickle with simple rice and dal or with yogurt rice, I like to eat it with Parathas and a bowl of chilled curds. The simple Fresh Turmeric Pickle in lime juice and salt is what LD likes with sandwiches and wraps. It makes a wonderful salad dressing too. I am sure you will find your own favourite way of using this vibrant Fresh Turmeric and Ginger Pickle to suit your taste buds and to add zing to your life…
Pickled Fresh Turmeric in Salt and Lime Juice
Kachchi Haldi aur Adrak ka Achar or Turmeric and Ginger Pickle (Pickled fresh turmeric and ginger with green chillies in salt and lime juice)
Prep Time: 15 mins
Cooking Time: N/A
Resting Time: 4-5 days
Recipe Level: Easy/Beginner
Spice Level: Medium
Makes: Around 2 cups
Shelf Life: Up to 2-3 weeks in refrigerator
Serving Suggestion: With rice and dal or yogurt rice or with Roti or Paratha
1 cup Raw/Fresh Turmeric Roots, peeled and cut into juliennes (Read notes)
¾ cup Ginger, peeled and cut into juliennes
8-12 Green Chillies (Optional, adjust as per taste)
Juice from 6-8 Limes
1-2 tbsp Salt (Adjust as per taste)
- Sterilise the glass jar with airtight lid and dry it in a sunlight until it is moisture free.
- Wash the raw/fresh turmeric roots, ginger and green chillies thoroughly to remove any soil or dirt and pat them dry with a kitchen towel. Spread them on a kitchen towel and let them air dry overnight or at least 4-5 hours to remove any moisture.
- Since raw turmeric can leave stains on hands for many days, you can wear a gloves to avoid it. Peel them by scrapping the skin with knife or using a peeler. Once peeled, cut the turmeric roots into match stick sized juliennes or slice them thinly. You need around 1 cup of turmeric juliennes or slices.
- Similarly peel the ginger by scrapping the skin with knife or using a peeler and cut them to matchstick sized juliennes or thin slices. We need around ¾ cups of ginger juliennes or slices.
- Slice the green chillies and keep them aside. The green chillies are optional ingredients and you can either skip using them or remove the seeds to make it milder.
- Squeeze the juice from fresh limes and keep it aside until needed.
Proceed to make the pickle:
- Take the turmeric, ginger, and green chillies into the mixing bowl and add salt. Mix them well.
- Pour the freshly squeezed lime juice and mix them well. Cover the bowl and let it rest for 6-8 hours or overnight in a cool and dry place.
- Mix the ingredients before transferring it to dry sterilised jar with air tight lid. Keep it in a refrigerator and mix the ingredients every day with a clean and dry spoon. The pickle will be ready to consume in 2-3 days.
- Serve this delicious Kachchi Haldi Aur Adrak Ka Achar or Fresh Turmeric and Ginger Pickle with rice and dal or with rotis. You can also add a spoonful of this pickle with any wraps, pitta bread or with any salad.
- You can make it using just three ingredients; turmeric roots, lime juice and salt if making for kids or simply if you want to relish the taste of raw turmeric.
- Please make sure all the utensils, spoons and ladles, knife and cutting board and storage jars are dry and moisture free as any moisture content will reduce the life of pickle.
- Similarly, make sure that the fresh turmeric, ginger and green chillies are moisture free once they are rinsed and washed. I usually wash them a day before pickling and spread them on a large kitchen towel to dry overnight. Alternately, you can dry them under a hot sun for not more than half an hour.
- Mix the ingredients in a jar every day or every alternate days using clean and dry spoon until the pickle matures.
- You can serve this Fresh Turmeric and Ginger Pickle with rice and dal, yogurt rice, parathas or rotis, with sandwich, wraps or pitta bread and also with salads.