Haldi ka achar

This week, we’re sharing something straight from the kitchen shelves of our childhood— Haldi Ka Achar. It’s that bitter-sweet, golden pickle our moms and nanis would make, filling the house with the sharp scent of mustard oil and love.

Made with fresh turmeric, ginger, and green chillies, this achar isn’t just delicious—it’s healing, nostalgic, and full of gut-friendly goodness. Perfect with parathas, dal-chawal, or just a quick lick off the spoon when no one’s looking.

Ingredients for Haldi ka Achar

• P Mark Kachhi Ghani Mustard Oil: ¾ cup

• Fresh Turmeric (peeled & julienned): 250 g

• Ginger (julienned): 100 g

• Green Chilies (slit or chopped): 6–8

• Lemon Juice: ½ cup

• Salt: 2 tbsp (adjust to taste)

• Mustard Seeds (split or crushed): 2 tbsp

• Fennel Seeds: 1 tbsp

• Fenugreek Seeds: 1 tsp

• Asafoetida (hing): A pinch

• Red Chilli Powder: 1 tsp (optional)
  

Method for Haldi ka Achar

1. Wash, peel, and julienne them. Make sure they’re dry—this step is important so the achar doesn’t spoil early.

2. In a mixing bowl, combine turmeric, ginger, chillies, lemon juice, and salt. Let it rest for a few hours or even overnight if you want that mellow tang.

3. Heat the mustard oil till it smokes lightly. Let it cool until warm, then add mustard seeds, fennel, fenugreek, hing, and chilli powder.

4. Pour this oil over the turmeric mix and stir well.

5. Transfer to a clean glass jar, seal it with a smile (and a lid), and keep it in the sun for 2–3 days. Shake it gently every morning like your dadi would.

6. Ready in a few days—but if you’re anything like us, that first sneak taste happens way sooner.

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