How To Make Tasty Kachi Haldi Achaar (Raw Turmeric Pickle) At Home

Pickles hold a special place in Indian cuisine, providing a burst of flavor and a myriad of health benefits. One such delightful and healthy pickle is the Kachi Haldi Achaar, made from raw turmeric.

Raw turmeric, known for its anti-inflammatory and antioxidant properties, makes this pickle a nutritious addition to your diet. Let’s dive into the process of making this vibrant and tasty Kachi Haldi Achaar at home.

Health Benefits of Raw Turmeric

Before we get into the recipe, it’s important to understand the health benefits of raw turmeric:

  1. Anti-Inflammatory Properties: Turmeric contains curcumin, which has powerful anti-inflammatory effects and can help reduce inflammation in the body.
  2. Rich in Antioxidants: Curcumin also acts as a potent antioxidant, neutralizing free radicals and boosting the body’s antioxidant capacity.
  3. Supports Digestive Health: Turmeric can aid digestion and support gut health, making it an excellent ingredient for pickles.
  4. Boosts Immunity: The antimicrobial properties of turmeric help in strengthening the immune system, keeping infections at bay.

Now, let’s move on to the recipe for making Kachi Haldi Achaar.


  • 250 grams raw turmeric (kachi haldi)
  • 2 tablespoons mustard seeds
  • 1 tablespoon fennel seeds
  • 1 teaspoon fenugreek seeds
  • 2 tablespoons salt (adjust to taste)
  • 1 tablespoon red chili powder
  • 2 tablespoons lemon juice
  • 100 ml mustard oil
  • 2-3 green chilies (optional, for extra spice)
  • 1 tablespoon jaggery (optional, for a hint of sweetness)


Step 1: Preparing the Raw Turmeric

  1. Cleaning: Begin by thoroughly washing the raw turmeric roots to remove any dirt. You can use a vegetable brush to scrub the roots clean.
  2. Peeling: Peel the outer skin of the turmeric using a vegetable peeler or the back of a spoon. Be sure to wear gloves to avoid staining your hands.
  3. Slicing: Cut the peeled turmeric into thin, uniform slices or julienne strips. You can use a knife or a mandoline slicer for this.

Step 2: Preparing the Spices

  1. Roasting the Spices: In a dry pan, lightly roast the mustard seeds, fennel seeds, and fenugreek seeds until they become fragrant. Allow them to cool.
  2. Grinding the Spices: Once cooled, coarsely grind the roasted spices using a mortar and pestle or a spice grinder. This will release their essential oils and enhance the flavor of the pickle.

Step 3: Assembling the Pickle

  1. Mixing the Ingredients: In a large mixing bowl, combine the sliced turmeric, ground spices, salt, red chili powder, and lemon juice. Mix well to ensure the turmeric is evenly coated with the spices and salt.
  2. Adding Green Chilies: If you like your pickle spicier, add sliced green chilies to the mixture.
  3. Sweetening (Optional): If you prefer a slightly sweet pickle, add jaggery to the mixture and mix well until it dissolves.

Step 4: Pickling Process

  1. Heating the Mustard Oil: In a small pan, heat the mustard oil until it reaches its smoking point. Turn off the heat and allow it to cool slightly.
  2. Combining with Oil: Pour the warm mustard oil over the turmeric mixture. The oil should cover the turmeric completely. Mix well to ensure the turmeric is fully immersed in the oil.
  3. Marinating: Transfer the mixture to a clean, dry glass jar with a tight-fitting lid. Allow the pickle to marinate at room temperature for 3-4 days, shaking the jar occasionally to mix the contents. This will help the flavors to meld together.

Step 5: Storing and Serving

  1. Storing the Pickle: After 3-4 days, the pickle is ready to be enjoyed. Store it in the refrigerator to extend its shelf life. The flavors will continue to develop over time.
  2. Serving Suggestions: Serve Kachi Haldi Achaar as a condiment with your meals. It pairs wonderfully with rice, roti, paratha, or even as a side with dal and sabzi.

Tips for Making Perfect Kachi Haldi Achaar

  • Use Fresh Ingredients: Ensure that the turmeric roots are fresh and firm. Fresh ingredients will enhance the flavor and quality of the pickle.
  • Adjust Spice Levels: Feel free to adjust the quantity of red chili powder and green chilies according to your spice preference.
  • Sterilize Jars: Always use clean, dry, and sterilized jars to store pickles. This prevents contamination and prolongs the shelf life of the pickle.
  • Oil Coverage: Make sure the turmeric slices are fully submerged in oil to avoid any spoilage. You can add more oil if needed.
  • Patience is Key: Allow the pickle to marinate for at least a few days before consuming. This resting period is crucial for the flavors to develop fully.


Making Kachi Haldi Achaar at home is a simple and rewarding process. This homemade pickle not only adds a burst of flavor to your meals but also provides numerous health benefits. With its anti-inflammatory and antioxidant properties, raw turmeric is a valuable addition to your diet. Follow this easy recipe to create a delicious and nutritious pickle that you can enjoy with various dishes.

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