250 grams fresh turmeric roots (kachi haldi), peeled and thinly sliced, 2-3 green chilies, thinly sliced, 1 tablespoon mustard seeds, 1 teaspoon fenugreek seeds, 1/2 teaspoon turmeric powder, 1 teaspoon salt, or to taste, 1/2 cup mustard oil, 2 tablespoons lemon juice, 1 tablespoon jaggery or sugar (optional, for a hint of sweetness), Pinch of asafoetida (hing) (optional), Fresh curry leaves (optional)
Start by thoroughly washing the fresh turmeric roots under running water to remove dirt. Use a clean, dry cutting board and knife to peel the outer skin of the turmeric roots. The skin should come off easily with a knife or peeler. Thinly slice the peeled turmeric roots and set them aside.
In a small skillet, dry roast the mustard seeds and fenugreek seeds until they become fragrant and slightly dark in colour. Allow them to cool. Grind the roasted mustard seeds and fenugreek seeds into a coarse powder using a spice grinder or mortar and pestle.
In a mixing bowl, combine the sliced turmeric roots, green chillies, turmeric powder, salt, and ground mustard-fenugreek powder.
Heat mustard oil in a small pan until it reaches the smoking point. Allow it to cool slightly. Pour the cooled mustard oil over the turmeric mixture and mix well to ensure the turmeric slices are coated evenly with the oil and spices.
Add lemon juice to the mixture and mix again. Adjust salt and lemon juice according to taste. If you like it sweet, add jaggery or sugar and mix well. Add a pinch of asafoetida (hing) for additional flavour if desired.
Transfer the prepared kachi haldi achar to a clean, dry glass jar or airtight container. Allow the pickle to marinate for at least a day before consuming it to allow the flavours to meld together.