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Haldi Adrak Mirch Ka Achar। Turmeric Ginger Chilli Pickle

Haldi Adrak Mirch Ka Achar । हल्दी, अदरक मिर्च का अचार । Turmeric Ginger Chilli Pickle

 

It is a raw pickle of turmeric, ginger and chilli. It can be consumed instantly or after a few days. As it will age, its taste will also enhance. 

Here is a step by step recipe to make turmeric ginger chilli pickle along with pictures. This recipe will help you to make the pickle easily and perfect. 

Direction:

Getting Ready:

Wash and dry 200 grams of turmeric as well as 100 grams of ginger. 

Peel and chop them into bite-sized pieces. 

Chop 10 green chillies into 4 equal-sized pieces. 

Preheat a pan and dry roast 4 tsp of fennel seeds, 1 tsp of black pepper on a medium flame for a minute. 

Grind the spices coarsely ground. 

Preheat a pan, add a ¾ cup of mustard oil to it. 

Add the chopped ginger, turmeric, green chillies and a pinch of asafoetida in it. 

Add 2 tsp of salt, 4 tsp of coarsely ground yellow mustard seeds to it.

Add the coarsely ground spices to it. 

Add the juice of 2 lemons. 

Pour it in a separate bowl and the ginger turmeric pickle is ready to be served. 

Suggestions

  • You can add 2-3 tbsp of vinegar instead of lemon juice.
  • If you want to store pickle for the longer period then, add vinegar in it or dip it in oil properly.

Haldi Adrak Mirch Ka Achar। Turmeric Ginger Chilli Pickle
Author: 
Recipe type: Pickle, Side dish
Cuisine: Indian
 
It is a raw pickle of turmeric, ginger and chilli. It can be consumed instantly or after a few days. As it will age, its taste will also enhance.
Ingredients
  • Raw Turmeric - 200 gms
  • Ginger - 100 gms
  • Lemons - 2
  • Green Chillies - 10
  • Mustard Oil - ⅓ cup (75 gms)
  • Black Mustard Seeds - 1 tsp
  • Asafoetida - 1 pinch
  • Black Pepper - 1 Tsp
  • Fenugreek Seeds - 2 tsp
  • Fennel Seeds - 4 tsp
  • Yellow Mustard Seeds - 4 tsp (coarsely ground)
  • Salt - 2 Tsp
Instructions
  1. - Take 200 grams of raw turmeric and 100 grams of ginger. Wash and dry them.
  2. - Peel the raw turmeric and ginger and cut them into bite-sized pieces.
  3. - Next, chop the green chillies into 4 equal-sized pieces.
  4. - Now, preheat a pan. Once heated, add 4 teaspoons of fennel seeds, 1 teaspoon of black pepper and dry roast them on a medium flame for 1 minute while stirring them continuously.
  5. - Grind the roasted spices in the grinder till they are coarsely ground.
  6. - Next, heat a pan and0- add ¾th cup of mustard oil.
  7. - In this heated oil, add 1 teaspoon of black mustard seeds and roast them.
  8. - Add the chopped ginger, turmeric, green chillies and a pinch of asafoetida in it.
  9. - Add 2 teaspoons of salt, 4 teaspoons of coarsely ground yellow mustard seeds and the coarsely grounded spices.
  10. Mix them well while stirring continuously.
  11. To this, add the juice of 2 lemons and mix well.
  12. Pour this into a separate bowl.
  13. The Ginger Tumeric Pickle is now ready to be served.

 

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