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Best Organic Haldi Ginger Amba Haldi Mirch Ka Achar । Turmeric Ginger Mango Ginger Chilli Pickle
Fresh Organic Haldi Ginger Amba Haldi Mirch Ka Achar is an Indian winter special pickle that carries umpteen health benefits.
The soothing taste of fresh turmeric and Amba Haldi, the spiky flavour of tender ginger make for a great pickle!
While fresh and tender, you will discover for yourselves that the texture and taste of ginger in Indian style ginger turmeric pickle are very enjoyable.
Although mild, you can always feel your taste buds tingle when you munch into a piece. Turmeric and mango ginger, on the other hand, have their own distinct flavor that must be tasted to comprehend.
The taste of the pickles is enhanced with a sprinkle of lemon juice, which will surprise you pleasantly. This kachi haldi ka achar can only be prepared when the ingredients are available during the winter season.
When they hit the market at this time of the year, most households make a batch of this pickle since it is not only delicious but also beneficial to one’s health. It is very effective against joint pains and boosts your immunity.
Make a batch at the start of winter (end of October) and then one or two more batches in January for the following months.
I’m not kidding, you can literally enjoy it throughout the winter. That will make your job easier since you don’t have to strain yourself looking for ingredients at this pickle.
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₹650/1Kg
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Fresh turmeric has curcuminoids, which have anti-inflammatory and anti-bacterial effects, while ginger contains the compound Gingerol.
The lemon juice helps preserve the Indian-style ginger turmeric pickle and provides vitamin C, which is an antioxidant that helps you fight off illnesses.
Everyone from healthy individuals to heart patients, cancer patients, and even diabetics can benefit from this dish. Kachi haldi ka achar is a pickled ginger and turmeric mixture.
All you need is a small quantity of kachi haldi ka achar daily during mealtime to stay healthy.
Enjoy fresh turmeric and ginger pickle recipe | kachi haldi ka achar | haldi adrak ka achar | Indian style ginger turmeric pickle | with photos and recipe below.
PLACE YOUR ORDER NOW!
₹350/ half Kg
₹650/1Kg
(courier charges as per distance)
WhatsApp on 7678305152 to place order.
Recipe – How to Make Haldi Ginger Amba Haldi Mirch Ka Achar
Prep Time: 1 hr
Cook Time: 15 mins
Total Time: 1 hr 15 mins
Cuisine: Indian/Punjabi
Course: Side Dish
Serving: 500 grams
Author: Ranjeeta Nath Ghai
Ingredients
- Raw turmeric – 200 grams
- Mango Ginger/Amba Haldi-200grams
- Ginger – 100 grams
- lemon – 2
- Green chili – 10
- Mustard oil – 1/3 cup (75 grams)
- Mustard seeds/Rai Kuria – 1 tsp
- Asafoetida – 1 pinch
- Black pepper – 1 tsp
- Fenugreek seeds – 2 tsp
- Fennel – 4 tsp
- Small mustard seeds/Rai – 4 tsp (coarsely crushed)
- Salt – 2 tsp
Instructions
- To make a pickle, first wash and wipe the turmeric(haldi), Amba Haldi, ginger, lemon, and green chilies and drain the water.
- Now peel ginger and turmeric and cut them into small pieces.
- Cut one green chili into two/four parts, similarly chop the rest of the chilies roughly. Finally, cut the lemon into two parts.
- Put a pan on the gas and heat it. Put fennel seeds, fenugreek seeds and black pepper in the pan and roast them lightly for 1 minute while stirring continuously.
- After roasting, the spices are ready; put them in a mixer jar and grind them coarsely. Keep it aside.
- Now put mustard oil in the pan and heat it well till it starts smoking. When the oil is hot enough, turn off the gas and let the oil cool down a bit.
- Put mustard seeds in the oil and allow them to sputter. After the mustard seeds are roasted, add asafoetida and stir it in.
- Add chopped Raw turmeric, Mango Ginger/Amba Haldi, Ginger, Green chili.
- Add salt, coarsely ground mustard seeds and coarsely crushed fennel-fenugreek-pepper spices and mix everything well.
- Add lemon juice to the pickle and mix it well.
- Raw turmeric and ginger pickle is ready.
- Fill the pickle in a very dry glass or ceramic container and it should be ready in 3-4 days, and the spices will get mixed well in the pickle.
Tips For Fresh Turmeric and Ginger Pickle.
- Although sliced ginger and turmeric are advised in this recipe, you can also finely chop it.
- Use this fresh turmeric with the winter season’s tender ginger, which comes in a white variety with mango flavour. It has a slight flavor and goes well with the pickle.
- You can also use 2-3 tbsp vinegar instead of lemon juice in the pickle.
- To make the pickle last longer, use vinegar in the pickle or keep the pickle well immersed in oil; by doing this, the pickle lasts for a long time.
You Might Want To Try Some More Achar Recipes
- Best Gobi Gajar Shalgam Achar Recipe
- Mixed Vegetable Indian Pickle | Indian Mixed Vegetable Pickle For Winter
- Mango Pickle Recipe, How to Make Mango Pickle | Aam Ka Achar Recipe
- How To Make Fresh Mango Pickle Recipe: Gujarati Style
- Best Stuffed Red Chilli Pickle | Lal Mirch Ka Achar | Lal Mirch Ka Bharwa Achar
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Quick Overview
Recipe Name: Organic Haldi Ginger Amba Haldi Mirch Ka Achar
Author: Ranjeeta Nath Ghai
Description: The soothing taste of fresh turmeric and Amba Haldi, the spiky flavour of tender ginger make for a great pickle!
Preperation time: 1H
Cook Time: 15M
Total Time: 1H15M
Type: side dish
Recipe Yield: 500grams
Recipe Ingredients: Raw turmeric – 200 grams, Mango Ginger/Amba Haldi-200grams, Ginger – 100 grams, lemon – 2, Green chili – 10, Mustard oil – 1/3 cup (75 grams), Mustard seeds – 1 tsp, Asafoetida – 1 pinch, Black pepper – 1 tsp, Fenugreek seeds – 2 tsp, Fennel – 4 tsp, Yellow mustard seeds – 4 tsp (coarsely crushed), Salt – 2 tsp
Recipe Instructions: To make a pickle, first wash and wipe the turmeric(haldi), Amba Haldi, ginger, lemon, and green chilies and drain the water. Now peel ginger and turmeric and cut them into small pieces. Cut one green chili into two/four parts, similarly chop the rest of the chilies roughly. Finally, cut the lemon into two parts. Put a pan on the gas and heat it. Put fennel seeds, fenugreek seeds and black pepper in the pan and roast them lightly for 1 minute while stirring continuously. After roasting, the spices are ready; put them in a mixer jar and grind them coarsely. Keep it aside. Now put mustard oil in the pan and heat it well till it starts smoking. When the oil is hot enough, turn off the gas and let the oil cool down a bit. Put mustard seeds in the oil and allow them to sputter. After the mustard seeds are roasted, add asafoetida and stir it in. Add chopped Raw turmeric, Mango Ginger/Amba Haldi, Ginger, Green chili. Add salt, coarsely ground mustard seeds and coarsely crushed fennel-fenugreek-pepper spices and mix everything well. Add lemon juice to the pickle and mix it well. Raw turmeric and ginger pickle is ready. Fill the pickle in a very dry glass or ceramic container and it should be ready in 3-4 days, and the spices will get mixed well in the pickle.
Recipe Cuisine: Indian
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