A traditional and tried-and-true addition to your winter larder is haldi achaar. Fresh turmeric has a distinct earthy, warm flavor. It is a winter favorite and known for its antioxidant and anti-inflammatory properties. Pickling it with a few common spices, lemon juice, and high-quality mustard oil brings out the flavor and makes it much simpler to incorporate the health benefits into your diet. Because of this, the achaar is particularly useful in the winter, when your body requires more support.
During the colder months, when coughs, colds, and poor energy are more prevalent, eating fresh turmeric in the form of achaar will help boost immunity. A 2022 study published in The Journal of Food Science and Technology found that the natural chemicals assist the body in staying active and maintaining its defenses. A 2022 study has also shown that many people find that a modest spoonful of haldi achaar at lunch or dinner improves digestion by keeping the stomach comfy and reducing bloating. Mustard oil’s warming properties aid digestion and maintain homeostasis.
Haldi achaar is also well-known for relieving moderate bodily aches or stiff joints, which typically manifest in the winter when the temperature decreases. According to research, when taken consistently, fresh turmeric’s anti-inflammatory qualities can provide some relief. This achaar’s lengthy shelf life and ease of preparation only serve to increase its usefulness. It stays good for weeks and goes well with khichdi, rotis, or dals.
How to Prepare Haldi Achaar at Home for the Winter
Materials (for one medium jar)
- 250 g of fresh roots of turmeric
- Depending on your desired level of spice, add two or three green chilies.
- Half a cup of mustard oil
- Half a cup lemon juice
- Two teaspoons of salt, or more if desired
- One teaspoon of powdered turmeric
- One and a half tablespoons of lightly crushed mustard seeds
- One teaspoon of fenugreek seeds, crushed and moderately roasted
- Half a teaspoon of hing (asafoetida)
Directions
- Using a fresh cloth, thoroughly wash and pat dry the fresh turmeric roots. The pickle will be ruined if there is any moisture present.
- Slice or cut the turmeric into sticks after peeling it.
- After that, rinse, pat dry, cut the green chilies, and set them aside.
- Put the green chilies and turmeric on a plate and leave them to air dry for half an hour to an hour.
- Heat the mustard oil in a small pan until it begins to smoke slightly. Turn off the heat source and let it reach room temperature.
- Add the salt, asafoetida, crushed mustard seed, crushed fenugreek seed, and turmeric powder (if using) to a large bowl and stir to combine.
- Add the green chili and dry turmeric now, and stir thoroughly. Ensure that each slice has a good coating.
- Add the lemon juice now and stir once more. To aid with preservation, add a little tang.
- Pour the mustard oil into the mixture after it has reached room temperature. Mix them thoroughly and stir everything.
- Transfer the achaar into a jar that has been cleaned and dried. To ensure there are no air spaces, carefully press down. The turmeric should be covered with oil.
- For two to three days, store the jar in a cool, dry location with the lid closed. To mix everything, gently shake the jar once a day.
- The achaar will be ready to consume in two to three days. In the winter, keep it at room temperature; in the warmer months, keep it in the refrigerator.
Disclaimer:
The information contained in this article is for educational and informational purposes only and is not intended as a health advice. We would ask you to consult a qualified professional or medical expert to gain additional knowledge before you choose to consume any product or perform any exercise.
