Instant Turmeric Pickle | Kachi Haldi ka Achaar
Jump to Video Jump to Recipe
Instant Turmeric Pickle | Kachi Haldi ka Achaar | Raw Turmeric Ginger Pickle | Instant Turmeric Pickle with step by step instructions
Instant Turmeric Pickle | Kachi Haldi ka Achaar | Raw Turmeric Ginger Pickle is an instant pickle that not only enlivens simple meals but also acts as a powerful immunity booster.
Updated on 19th April 2025
This post guides you through step by step instructions to prepare Raw Turmeric Ginger Pickle | Instant Turmeric Pickle | Kachi Haldi ka Achaar.
Experiences in Covid times has taught us that food is just not about taste and appeal. Some foods are source of therapeutic nutrition. This instant pickle made from fresh turmeric root and ginger root is a great immunity food.
The benefits of this pickle lie in the fresh turmeric and ginger. Raw and fresh turmeric is vibrant yellow-orange root common in Indian, Southeast Asian, and Middle Eastern cooking. Raw Turmeric is good for digestion, has anti inflammatory, anti bacterial and antiseptic properties.
Ginger and turmeric roots may appear similar from outside both having brown skin. But turmeric roots are smaller, thinner and are bright yellow or orange from inside. They have a slight ginger like taste and are slighter softer as compared to raw ginger.
Why should you make Raw Turmeric Ginger Pickle
- Quick to make
- Boosts immunity
- Aids digestion
- Perks flavors of simple meals
- Fights Inflammation naturally
What is Instant Turmeric Pickle
Instant Turmeric pickle is an instant Indian pickle made from vibrant yellow-orange fresh turmeric tuber along with ginger and a few basic ingredients. It doesn’t need any cooking or maturing under the sun. The turmeric pickle can be served before meals to stimulate digestion and also during the meals. It stays good for 7-10 days if stored properly in the refrigerator.
The benefits of this pickle lie in the fresh turmeric and ginger. Raw and fresh turmeric is vibrant yellow-orange root common in Indian, Southeast Asian, and Middle Eastern cooking. Raw Turmeric is good for digestion, has anti inflammatory, anti bacterial and antiseptic properties.
Perhaps you maybe interested in some more recipes on this blog. Have a look:
Ingredients for Kachi Haldi ka Achaar
For Measurements refer to the RECIPE CARD further below.
- Fresh turmeric
- Fresh ginger
- Black salt (adjust to taste)
- Lime juice(adjust to taste)
- Olive oil
- Red chilli powder(optional)
How to make Instant Turmeric Pickle
Planning to prepare ? Ensure you read this entire post thoroughly for step by step instructions, helpful tips and view the embedded video in the recipe card further down for a better understanding.
1. Firstly, rinse, pat dry, peel and finely dice fresh turmeric and ginger. This is an important step for the pickle to remain good for a longer time.
2. Then, finely chop this turmeric and ginger.
3. Transfer the chopped turmeric and ginger into a bowl.
4. Add the lime juice, salt ,olive oil and red chilli powder (optional). Mix the ingredients very well.
5. Keep it for half an hour for the flavours to seep in.
6. Stays good for a week or more if stored properly in the refrigerator in a jar or container
.
What to serve with
Serve with Rajasthani Dahi Kadhi and rice, Chili Paneer Paratha and Vegetable Boondi Raita or with Fresh Methi Pulao
Recipe Card
Raw Turmeric Ginger Pickle | Instant Turmeric Pickle
Equipment
- 1 chopping board
- 1 mixing bowl
- 1 Glass container for storage
Ingredients
- 150 gm fresh turmeric
- 50 gm ginger
- 1 tsp black salt adjust to taste
- 2-3 tbsp lime juice adjust to taste
- 2-3 tbsp olive oil
- 1/2 tsp red chili powder optional
Instructions
- Firstly, rinse, pat dry, peel and finely dice fresh turmeric and ginger.
- Rinse and pat dry the turmeric and ginger. This is an important step for the pickle to remain good for a longer time.
- Finely chop the turmeric and ginger.
- Transfer the chopped turmeric and ginger into a bowl.
- Add the lime juice, salt, olive oil and red chilli powder (optional).
- Mix the ingredients.
- Keep it for half an hour for the flavours to seep in.
- Stays good for a week or more if stored properly in the refrigerator in a jar or container.
What to serve with
- Serve with Rajasthani Dahi Kadhi and rice, Chili Paneer Paratha and Vegetable Boondi Raita or with Fresh Methi Pulao
Video
Notes
- Take out only small portions of the pickle for consumption.
- Turn over the pickle once in a day so that the lime juice doesnt settle at the bottom.
If you have liked Instant Turmeric Pickle | Kachi Haldi ka Achaar | Raw Turmeric Ginger Pickle video, do Subscribe to My Culinary Expressions YouTube Channel for more interesting videos.
FAQ
How long can fresh turmeric pickle last for
If stored properly in an air tight container in the the refrigerator lasts for 7 to 10 days.
Can I use vinegar instead of lime juice
Yes add very less of vinegar.
What other oils can I use for instant fresh turmeric pickle
Here I have used olive oil, but you may use any neutral cooking oil or mustard oil. If using mustard oil, heat it till it just smokes. Cool it and then use .
Do leave a feedback below in the COMMENTS SECTION or my FACEBOOK PAGE.
You can follow me on Facebook, Pinterest, Twitter or Instagram
Pin to Make Later
Thank you for stopping by my blog. Your feedback and comment is much appreciated. Hope you have enjoyed reading this post. Do not forget to Rate, Comment and Subscribe to our Newsletter.
Soon, I shall be back with another interesting post.
Until then
[…] Serve hot with Green Coriander Mint Chutney, plain curd , Veggie & Boondi Raita or immunity boosting Instant Raw Turmeric Pickle […]
We love this turmeric and ginger pickle neha. During the Sankranti time, we do get lot of fresh turmeric here. Love the idea of adding chili powder and the smoked mustard oil sounds like a flavor bomb! I m definitely try your version next time.
Do give it a try. Though I have used olive oil, you may use smoked mustard oil as mentioned in FAQ section. you will definitely like it.
This instant Raw turmeric and ginger pickle is so flavourful and quick to make . I like the idea of adding smoked mustard oil. Definitely a flavour bomb. I am a sucker for pickles and this is so perfect for the winters .
My family likes instant pickles as compared to matured ones. Though I have used olive oil, you may use smoked mustard oil as mentioned in FAQ section.
Lovely recipe ! My daughter had bought some fresh turmeric, I made the pickle with your recipe.
That’s nice to know. Hope you liked it.
I remember when fresh turmeric slivers soaked in lemon juice and salt was a regular pickle on our table. I miss fresh turmeric. Like that you add ginger too. Have you tried it with amba hardar?
Wow! I love this instant turmeric pickle. In June and July, we will have plenty of fresh turmeric. I will make this pickle then. My method is different, so that the change will make it. Fresh turmeric is what we eat a lot in the monsoons here.
Amma used to make this instant turmeric ginger pickle soon after Sankaranti
What a delightful and refreshing achaar this is.the crunch from adrak and haldi give a nice after taste