5 from 1 vote

Radish pickle, also called Mooli Ka Achar more commonly, is made by combining fine slices of fresh radish with an assortment of spices such as carom seeds, mustard seeds, mustard oil, and other ingredients. The process to make radish pickle at home is pretty simple. Go through my simple recipe to learn the easy steps.

Table of Contents

KEY TAKEAWAYS

Radish pickle is a flavorful condiment that is popular especially in North India.
Serve the pickle alongside Indian breads, rice dishes, dals, vegetable curries, snacks, appetizers, sandwiches, wraps, grilled or roasted meats, salads, yogurt or raita.
Store the pickle in an airtight glass jar in a cool and dark place. You can also refrigerate it to extend its shelf life and freshness.
Radish pickle typically offers a zesty, citrusy, and spicy taste.
Mixed vegetable pickle, mango pickle, lime pickle, garlic pickle, cucumber pickle, chili pickle, tomato pickle, and a combination of green chili and mango pickle will offer a somewhat similar taste as radish pickle.

This recipe came from a grandmother I sat beside during the annual day prize distribution at my son’s school. Both my son and her grandson had won an award, and we bonded over the proud moment. She had packed this pickle and sandwiches in a steel box and offered me some. It was absolutely delicious.

She told me it was her “lucky day recipe.” I made it later that week. My husband said it felt like a celebration, and the boys called it “gold medal food.” Now, it is our achievement-day treat. That moment reminded me that pride isn’t always loud—sometimes, it’s packed in a tiffin with silent joy and heritage.

How to Make Radish Pickle? (Step by Step Guide with Images)

Step 1: At first, grind the mustard seeds in a mixer grinder.

Step 2: Clean 1 kg of radish with warm water and let it dry. Then, cut from the top, leaving 1-2 inches of space from the radish leaves.

Step 3: Cut from the bottom as well. Repeat these two steps for all the radishes.

Step 4: Peel all the radishes.

Step 5: Cut thin slices out of all the radishes.

(Pro tip: Make sure all the pieces are long and thin.)

Step 6: Take the thinly cut radishes into a mixing bowl.

Step 7: Now, add 1 tbsp turmeric powder, 1 ½ tbsp carom seeds, 1 tbsp red chili powder, 2 tbsp salt, ground mustard seeds, 1/4th cup mustard oil, and 2 tbsp vinegar into the mixing bowl.

Step 8: Mix all the ingredients nicely so that it blends well with the radishes.

Step 9: Now, add lemon juice and mix it thoroughly.

Step 10: Radish Pickle is ready.

Step 11: Take a clean and dry jar and transfer the radish pickle into the jar.

Step 12: Shake all the ingredients to mix them very well.

Step 13: Keep the radish pickle for 5 – 6 days under direct sunlight. After 5 to 6 days, the pickle will be moisture-free, and it will reduce a bit. In fact, this will add to the shelf life of the radish pickle.

Step 14: Enjoy the radish pickle.

Recipe Card

Radish Pickle

By Mita Mondal

5 from 1 vote

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Prep Time 15

Total Time 15

Course Condiments

Cuisine Indian

Servings

Calories 51 kcal

Ingredients

Instructions

At first, grind the mustard seeds in a mixer grinder.
Clean 1 kg of radish with warm water and let it dry. Then, cut from the top, leaving 1-2 inches of space from the radish leaves.
Cut from the bottom as well. Repeat these two steps for all the radishes.
Peel all the radishes.
Cut thin slices out of all the radishes. (Pro tip: Make sure all the pieces are long and thin.)
Take the thinly cut radishes into a mixing bowl.
Now, add 1 tbsp turmeric powder, 1 ½ tbsp carom seeds, 1 tbsp red chili powder, 2 tbsp salt, ground mustard seeds, 1/4th cup mustard oil, and 2 tbsp vinegar into the mixing bowl.
Mix all the ingredients nicely so that it blends well with the radishes.
Now, add lemon juice and mix it thoroughly.
Radish Pickle is ready.
Take a clean and dry jar and transfer the radish pickle into the jar.
Shake all the ingredients to mix them very well.
Keep the radish pickle for 5 – 6 days under direct sunlight. After 5 to 6 days, the pickle will be moisture-free, and it will reduce a bit. In fact, this will add to the shelf life of the radish pickle.
Enjoy the radish pickle.

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Notes

To make radish pickle at home, I always choose fresh radishes, clean, and dry them properly. While cutting I prefer slightly longer and thinner slices. This adds to the visual appeal and the texture of the pickle. Do the same.

Grind the mustard seeds thoroughly in a mixer grinder. This will render a uniform consistency to the pickle and enhance its flavor. Also ensure that you do not add too much carom seeds and turmeric.

Maintaining the right balance of richness and acidity in the pickle is crucial. That is why I recommend you ensure that the amount of mustard oil and vinegar is not more than 1/4^th cup and 2 tbsp for 1 kg radish.

Mix all ingredients thoroughly to ensure that they are distributed evenly throughout the radish slices. Add the lemon juice after that and mix it nicely. This will help maintain the right balance of rich flavor and citrusy taste in your pickle.

Place the jar in direct sunlight for 5/6 days. This will allow the pickle to mature and lose all moisture. This process enhances the quality of the pickle by removing all contaminants from it.