Name: Kacchi Haldi ka Achar | Fresh Turmeric Pickle with Green Mangoes | recipe by Anshu Pande at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 1 cup - Fresh Turmeric roots; 1/4 cup - Grated raw mango; 1/2 tablespoon - Fenugreek seed or methi dana; 1/4 teaspoon - Asafoetida; 1 tablespoon - Red mustard seeds or rai; Salt to taste; 1 tablespoon - Red chili powder; 2 teaspoon - Fennel seeds or saunf; 1/4 cup - Mustard oil

ABOUT Kacchi Haldi ka Achar | Fresh Turmeric Pickle with Green Mangoes | RECIPE

Tangy and lip smacking Fresh Turmeric Pickle with Green Mangoes.

Ingredients Serving: 6

1 cup - Fresh Turmeric roots
1/4 cup - Grated raw mango
1/2 tablespoon - Fenugreek seed or methi dana
1/4 teaspoon - Asafoetida
1 tablespoon - Red mustard seeds or rai
Salt to taste
1 tablespoon - Red chili powder
2 teaspoon - Fennel seeds or saunf
1/4 cup - Mustard oil

Instructions

Wash the Turmeric root and pat dry with a kitchen towel. Peel its skin and cut it into thin sticks. You may like to wear gloves if you don’t want your hands stained with yellow colour for the following days.
Grate a raw mango and keep aside.
In a coffee grinder or a dry spice grinder add, Fenugreek Seeds, Red Mustard or rai and Fennel Seeds or Saunf. Pulse them together into a semi coarse mixture.
In a wok add some mustard oil and heat it till smoking point and turn the flame on low. Add the spice blend in the oil and toss for a few seconds. Also add asafoetida, salt and red chilli powder.
Add to the oil the turmeric sticks and grated mango. Mix them well with the spice induced oil. Turn the flame off and let the pickle come down to room temperature.
Transfer the pickle to a sterilized dry glass jar and keep it in sun for 2 days.The pickle should be ready to eat in another 2-3 days.

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