When my parents visited in the Summer of 2022, I was super excited to cook and learn a few traditional recipes from my mom. She makes amazing pickles and so learning how to make mango pickle and fresh turmeric pickle AKA Haldi Achar was on top of my list. Although the recipe is quite simple, the stories, techniques, and minute details on how and why things are done while pickling were enlightening. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
Recipe
What is Amba Haldi
In South Asian grocery stores you will often find two types of raw turmeric:
- Raw turmeric roots (Kachi Haldi in hindi) that are yellow-orange inside and
- Mango ginger turmeric roots (Aamba haldi or Amba Haldar in hindi) that are white inside and hence also called white turmeric. While I have used the yellow raw turmeric in this recipe, often both types of turmeric roots are used in equal amounts to make Haldi Achaar. While pickles can be sweet, the more common ones are hot, spicy, and tangy. Most Indian pickles use spices such as mustard seeds and red chili powder while salt and oil are often added to preserve them. They tend to be potent in taste and a very small quantity is enough to elevate the flavor in a simple meal.
Storing
Make sure to store the pickle in an airtight glass jar and in the refrigerator. Make sure to use a clean and dry spoon to take out the pickle. The pickle will stay good for 2 to 3 weeks refrigerated.
