Haladiche Lonache (Fresh Turmeric pickle)

Haladiche Lonache (Fresh Turmeric pickle)

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Haladiche Lonache is turmeric pickle, a traditional Indian (especially Maharashtrian) condiment made using fresh turmeric root. It’s tangy, spicy, and earthy and also known for its health benefits. Fresh raw turmeric looks similar to organic ginger roots. They have thin light brown skin and vibrant orange flesh inside. With an earthy, citrusy, and brighter taste than dried turmeric powder, fresh turmeric has a lot of health benefits. They can be added to soups, curries, and teas.

Types of Raw Turmeric:
In South Asian grocery stores you will often find two types of raw turmeric:
1. Raw turmeric roots (Kachi Haldi in hindi) that are yellowish-orange inside. and hence also known as yellow turmeric.
2. Mango ginger turmeric roots (Amba haldi or Amba Haldar in hindi) that are white inside and hence also called white turmeric. Look like ginger on the outside.
While I have used both the yellow raw turmeric and mango ginger turmeric in this recipe, often both types of turmeric roots are used in equal amounts to make Haldi Achaar.

Here’s a simple recipe for it:

Ingredients: 
  • Fresh turmeric root 250 grams (washed, peeled, and finely chopped) 
  • Garlic cloves 100 grams (optional, peeled and slightly crushed or chopped) 
  • Green chili 100 grams (chopped) 
  • Salt to taste 
  • Asafoetida (hing) 1/2 teaspoon 
  • Fenugreek seeds 1 tablespoon (lightly roasted and ground) 
  • Red chili powder 1-2 tablespoons (adjust to taste) 
  • Coriander powder 1-2 tablespoons (adjust to taste) 
  • Mustard seed  1 tablespoons 
  • Lemon juice 1/2 cup (or more, to taste) 
  • Oil (preferably sesame or mustard) 1/2 cup (heated and cooled) 
Instructions:

Prep turmeric and garlic:
  • Peel and finely chop fresh turmeric and peel garlic(if using). Chop green chilies.
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Mix spices:
  • In a large bowl, Add the chopped turmeric and garlic(if using), chopped green chilies, Red chili powder, coriander powder, hing and salt. 
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Temper:
  • Heat oil in a small pan.
  • Add mustard seeds, let them splutter, Cool it.
Add liquids: 
  • Pour in the lemon juice and the cooled temper oil. Mix everything well. 
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Store:
  • Transfer the pickle to a clean, dry glass jar. Let it sit for a few days to marinate, shake the jar daily. 
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Watch how to make Haladiche Lonache (Turmeric pickle):



Storage Tip:
  • Keep it refrigerated for longer shelf life. The flavor improves over a few days as it soaks.

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