By: Nikita Nikhil
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Want to include more turmeric in your diet? Then this haldi achaar recipe is perfect for you. It is zesty, spicy and tastes great with parathas and rice. Here's how to make it.
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200 gms grated raw haldi
½ cup mustard oil
2 tsp salt
½ tsp red chilli powder
2 tsp ground methi seeds
¾ tsp ginger powder
A pinch of hing
1/3 cup of lemon juice
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Take fresh turmeric. Wash and peel it. Grate it finely into a large mixing bowl and set it aside to mix other ingredients in it.
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Add salt, red chilli powder, ground methi daana, ginger powder, and hing in the same bowl. Mix well so that the grated turmeric is coated well.
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Heat mustard oil and let it cool. Now pour it over the pickle mixture. Add the lemon juice and mix to ensure all the ingredients are combined well.
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Transfer the haldi achaar to a clean jar. Let it sit in the sunlight or room temperature for 2-3 days and keep mixing so the flavours develop fully.
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For more turmeric recipes, click here:
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