Turmeric Pickle

Homemade turmeric pickle (kachi haldi ka achar) is a staple in Gujarati households.  This fresh turmeric pickle recipe is commonly made during the winter season when turmeric is in season.

Besides this tasty pickle, Turmeric Milk (Haldi Ka Doodh) or haldi doodh is another easy way to incorporate it into your routine and make it part of your diet. It uses turmeric powder which is easy to access and I think one of the best ways to add to your diet.

I have to note, turmeric does have a strong, earthy flavor.  If you’ve never had it before, start with smaller pieces to try it out and let your taste buds adjust to the flavor.

Indian pickles are easy to make.  Some other popular ones include Athela Marcha, Aam Chundo (Sweet Mango Pickle), and Indian Carrot Pickle.

My mom makes this pickle two ways so I’m sharing both.  One is simpler in flavor and the other has a bit more spice, using Methi Masala or Achaar Masala for a greater zing of flavor.

Why you will love this recipe

Simple ingredients | Wholesome ingredients with good for you turmeric

Quick to prepare | Ready in just 10-15 minutes – easiest pickle!

Vegetarian, vegan, and gluten-free 

Fresh Turmeric Root

I use two types of fresh root: Yellow (Orange) turmeric root and White amba turmeric root.

These are easily found in an Indian store.

You can use either type, but I like to do a half-half blend of each.  They both taste a little different.

White turmeric – amba haldi 

• Looks like ginger
• Smells a little like mango hence the name amba (mango) haldi
• Whiter in appearance
• Slightly more bitter taste than yellow turmeric
• Also known as mango ginger

Yellow turmeric (fresh yellow haldi)

• Bright orange in color
• Stains surfaces easily – be careful using it
• Earthy, peppery, slight bitter taste

Ingredient Notes

Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post. 

Method 1

Method 1 – Simple Gujarati Turmeric Pickle (Oil Free) – Ingredient Notes

This homemade pickle has a tangy, simple flavor

Turmeric root – I used a blend of white and yellow turmeric root.  You can use both or just one.  Found easily in Indian grocery stores.

Lemon juice – freshly squeezed

Salt

Method 2

Method 2 – Achaari Turmeric Pickle – Ingredient Notes

Turmeric root – I used a blend of white and yellow turmeric root.  You can use both or just one.  Found easily in Indian grocery stores.

Methi masala (achaar masala) – Methi masala is a spice blend that can be used to make achars (pickled dishes), sprinkled on khichu or khakras.

Lemon juice – freshly squeezed

Oil – canola or neutral oil

Pink: You can also add chopped green chilies and ginger to this for a variation.

Preparation

Getting Ready

If you’ve ever had turmeric before you already know what I’m about to tell you – it can very easily stain clothing, countertops, and more.  

It can also temporarily give your hands a yellowish color while you are cutting and prepping it.  

So, make sure to:

• Wear kitchen gloves (disposable) when making this.
• Lay out newspapers or plastic in the area where you are working to protect surfaces around you

Cutting the turmeric root

Peel the turmeric root

Place peeled turmeric in a bowl of water while you peel the rest

Drain and rinse the turmeric root well

Then, cut or shred the haldi depending on which pickle recipe you are using.

For method #1 (Gujarati no oil) slice or chop the root into thing slices or small pieces.

For method #2 (achaari) grate the haldi using a shredder

Making It

For both methods the process to make fresh pickle is the same.

Method  #1 – No Oil Turmeric Pickle

Chop/slice the turmeric.

Then, mix all ingredients in a jar.  

Add water.

Close the lid and shake well to combine.

If you want, you can place the jar in a sunny area for a couple of days before transferring to the fridge. Or just place in the fridge.

Method #2 Achar Turmeric Pickle

Shred the turmeric.

Mix ingredients in a large bowl.

Store in a glass jar.

Storing

Use a clean, sterilized glass jar with a tight lid to store the turmeric pickle.  You can use a dry glass jar like a mason jar.

Keep it in the fridge.  It should stay good for a few months and has a good shelf life.

Serving Suggestions

 It is eaten as a side for many Indian dishes, with a Gujarati thali, and even mixed with Indian Basmati Rice or Jeera Rice.

It is served with Indian breads commonly like Roti or Bhakri.