It couldn’t be easier to make this fresh Gujarati style turmeric pickle with both turmeric root and amba haldi. It’s also made with no oil.
Turmeric pickle is known in Gujarati as Lili Haldi nu Athanu and Haldi ka Achar in Hindi.
It is simply prepared with fresh turmeric root and a yellow turmeric known as amba haldi or haldar.
This particular haldi pickle recipe has been passed down the generations. We make it Gujarati style with lemon juice as the pickling liquid, fresh turmeric only and a little salt. No oil is used in this recipe and it’s ready instantly .
It’s perfect served in the winter months alongside Gujarati shaak like valor ringan nu shaak , kobi bateta nu shaak and bharela ravaiya .
What Is Raw Turmeric (Kachi Haldi)?
Raw turmeric, also known as Kachi Haldi, resembles ginger roots but has thin, light brown skin and vibrant orange flesh.
Its earthy, citrusy flavor is brighter than dried turmeric powder and makes it perfect for soups, curries, teas, or recipes like this fresh turmeric pickle .
What Is Amba Haldi?
Amba Haldi, or mango ginger turmeric, is another variety with white flesh. Both types of turmeric roots are often used together to create pickles like Haldi Achar, adding depth to the flavour profile.
ingredients
- Fresh turmeric – easy to find in Indian stores
- Amba haldi – yellow in colour
- Lemon juice – helps to preserve the pickle
- Salt
Hayley’s Tips
- Dry turmeric and chilies (if using) thoroughly to avoid moisture spoiling the pickle.
- Use gloves to prevent staining your hands while peeling turmeric.
Serving Suggestion
Serve fresh turmeric pickle as part of a Gujarati thali or Gujarati dinner menu . It can be paired with vegetable curries and lentil based recipes.
Storage
Store in an airtight glass container in the refrigerator. Always use a clean, dry spoon to prevent contamination. Ensure the pickle remains covered with the lemon juice.
The turmeric pickle will stay fresh for 1 week.
Other
Pickle Recipes
- Instant Carrot Green Chilli Pickle
- Gajar nu Athanu
- Keri no Chundo
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Fresh Turmeric Pickle (Kachi Haldi Ka Achar)
Equipment
- Knife
Ingredients
- ½ cup fresh turmeric
- ½ cup amba haldi
- salt
- ¼ cup fresh lemon juice
Instructions
- Wash turmeric roots thoroughly with clean water and remove the dirt.
- Scrape soft skin and cut slice into thinly using a sharp knife.
- Add salt and lemon juice and combine well.
- Use it straight away or store in an airtight container.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in December 2014.
Fresh Turmeric Pickle (Kachi Haldi Ka Achar)
Equipment
- Knife
Ingredients
- ½ cup fresh turmeric
- ½ cup amba haldi
- salt
- ¼ cup fresh lemon juice
Instructions
- Wash turmeric roots thoroughly with clean water and remove the dirt.
- Scrape soft skin and cut slice into thinly using a sharp knife.
- Add salt and lemon juice and combine well.
- Use it straight away or store in an airtight container.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Valor Ringan nu Shaak is an authentic Gujarati curry made with valor papdi, aubergine and basic Indian spices. It is a simple curry that is naturally vegan and gluten-free.
For me, winter is all about enjoying rustic, wholesome and comfort food. It’s even better if the recipe is simple and easy to prepare.
The beauty of simple food is that as you can enjoy all the flavours of the ingredients easily with their distinctive taste.
Valor (Indian Beans), Ringna (eggplant or aubergine) are staple winter vegetables.
Both valor and aubergines can be enjoyed in Gujarati cuisine in various dishes such as bharela ravaiya , ringan batata nu shaak . Valor Ringan nu Saak is one of the best combinations you can try in your own kitchen.
Valor Ringna nu saak, is a rustic authentic dish that is made in Gujarati kitchens – you won’t find shaak like this in restaurants. It cooks quickly with minimal spices needed.
I want to clarify here that Valor is not the same as Surti Papdi, which used in making Gujarati Undhiyu . There is a bit of a different look wise, taste-wise they are similar but not same. Valor Papadi is around 5-6″ long, round and plump and bungy and has around 5-6 beans in them. Surti papdi is less than 2″ and is shaped like a crescent and has about 2-3 beans.
Ingredients
Valor – you will need to prep the valor by breaking off the ends and pulling out the strings from both sides. Use fresh or frozen.
Aubergine – cut the aubergine only after you have prepared the valor. The aubergine can discolour easily once cut.
Tomatoes
Ginger, garlic and green chilli paste
Mustard seeds and carom seeds
Spice powders -red chilli powder, turmeric powder, ground cumin coriander, garam masala
Oil
Coriander to garnish
Serving suggestion
Serve valor ringan as part of a Gujarati thali with rotli , Gujarati dal or kadhi and plain boiled basmati rice .
Instead of rotli, try bajri na rotla and Gujarati lasan ni chutney or lasaniya gajar .
Storage
Store leftover shaak in an airtight container and keep in the fridge for up to 3 days. Reheat on the stove or in the microwave.
I do not recommend freezing this recipe as the vegetables will loose their texture.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Valor Ringan Nu Shaak
Equipment
- pan or Pressure Cooker
Ingredients
- 250 grams valor
- 250 grams ringan eggplant or aubergine
- 2 teaspoon ginger and garlic paste
- 1 teaspoon green chilli finely chopped – optional
- 3 tablespoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon carom seeds ajwain
- 1 small tomato finely chopped
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 2 teaspoon ground cumin and coriander
- ¼ teaspoon garam masala
- 2 tablespoon fresh coriander chopped
Instructions
- First prepare valor by removing strands from the both sides and snap off the top and bottom part. You’ll have two parts of valor now. Check inside thoroughly and cut into 2″ pieces.
- Cut stem of the eggplant and cut into preferred size.
Pressure Cooker / Instant Pot Method
- Heat oil in a pressure cooker add mustard and carom seeds.
- Once they crackle quickly add ginger garlic paste, green chilli and sauté for a few seconds.
- Now add tomato and let it cook until slightly mashed.
- Add all the masala and mix well.
- Tip in washed eggplant and valor and then add salt. Mix well.
- Add very little water as you don’t want this saak watery.
- Close the lid and cook until one whistle. If using an Instant Pot, I suggest 1 minute High Pressure.
- Once pressure cooker is cooled naturally, open the lid.
- Garnish with coriander and serve hot.
Stove Top Method
- Heat oil in a kadai add mustard and carom seeds.
- Once they crackle quickly add ginger garlic paste, green chilli and sauté for seconds.
- First add valor pieces and mix well, cover with the lid and let the valor cook for 7-8 minutes. Add very little water.
- Now add eggplant, mix well and again cook for another 8-10 minutes.
- Check it’s doesn’t stick at the bottom of the kadai, add couple of spoons of water if needed.
- Now add chopped tomatoes, all the masala and salt.
- Mix well. cover the kadai with the lid and let it cook on a very low heat for another 5-6 minutes.
- Once saak is done , sprinkle fresh chopped coriander and serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in February 2016.
