Radish Pickle Recipe | Mooli Ka Achar

5 from 1 vote
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Delight your taste buds with the exquisite flavors of homemade Radish Pickle, also known as Mooli Ka Achar.

Follow this step-by-step guide to create a tantalizing pickle that marries the pungency of mustard seeds, the warmth of turmeric, and the tanginess of vinegar and lemon juice.

With expert tips for optimal preparation and storage, this recipe ensures that your Radish Pickle is not only bursting with flavor but also boasts an extended shelf life.

Radish Pickle

KEY TAKEAWAYS

  • The Radish Pickle recipe expertly balances the pungency of mustard seeds, warmth of turmeric, and tanginess of vinegar and lemon juice, creating a harmonious flavor profile.
  • Achieving the perfect pickle texture involves uniform slicing of radishes and a well-monitored sun-drying process, resulting in moisture-free slices and an extended shelf life.
  • Mustard seeds grinding, turmeric, carom seeds, oil, and vinegar ratios should be measured precisely, ensuring a well-blended and flavorful pickle.
  • Selecting an airtight jar, storing in a cool, dark place, and considering refrigeration options are key to preserving the quality and freshness of the Radish Pickle.
  • While the sun-drying process enhances shelf life, it’s recommended to consume the radish pickle within a reasonable timeframe to savor its optimal flavor and texture.

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

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

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.

1 kg of radish

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

Cutting radishes

Step 4: Peel all the radishes.

Peeling all the radishes

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

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

Cut thin slices out of all the radishes

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

Taking 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.

Added 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.

Mix all the ingredients

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

Adding lemon juice

Step 10: Radish Pickle is ready.

Radish Pickle is ready

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

Transfered the radish pickle into the jar

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

Shaking 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.

Keeping the radish pickle for 5 – 6 days under direct sunlight

Step 14: Enjoy the radish pickle.

Enjoying the radish pickle

Pro Tips for Making Radish Pickle

Mustard Seeds Grinding: Ensure thorough grinding of mustard seeds in the mixer grinder to achieve a fine consistency, enhancing the flavor of the pickle.

Radish Preparation: When cleaning radishes, allow them to dry completely after washing to prevent excess moisture in the pickle. Additionally, maintaining a 1-2 inch space from the radish leaves while cutting ensures optimal texture.

Uniform Slicing: When cutting radishes into thin slices, aim for long and thin pieces for a more visually appealing and enjoyable pickle texture.

Turmeric and Carom Seeds: While adding turmeric powder and carom seeds, measure precisely for a balanced flavor profile in the pickle.

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Oil and Vinegar Ratio: Maintain the recommended ratio of 1/4th cup mustard oil and 2 tbsp vinegar for the perfect blend of acidity and richness.

Thorough Mixing: Ensure a thorough mix of all ingredients to evenly distribute flavors throughout the radish slices.

Lemon Juice Addition: Add lemon juice at the right stage and mix well to enhance the tangy and citrusy notes in the pickle.

Jar Selection: Choose a clean and dry jar for storing the pickle, ensuring it is free from any moisture or contaminants that could affect the pickle’s quality.

Shaking for Homogeneity: Shake the jar containing the pickle ingredients to guarantee a well-mixed and homogeneous pickle.

Sunlight Aging: Place the jar in direct sunlight for 5-6 days to allow the pickle to mature and reduce moisture, ultimately extending its shelf life.

Periodic Shaking: During the sun-drying process, shake the jar occasionally to promote even distribution of flavors and ensure consistency in texture.

Moisture-Free Pickle: The sunlight exposure not only enhances flavor but also contributes to making the pickle moisture-free, resulting in a longer shelf life.

Patience is Key: Allow the pickle to age for the recommended duration to fully develop its flavors and achieve the desired texture.

Savoring the Pickle: After the specified time, savor the well-preserved radish pickle, appreciating the rich flavors and textures that have developed during the preparation process.

Storing Tips for Radish Pickle

Choose an Airtight Jar: Select a jar with a tight-sealing lid to keep the radish pickle airtight, preventing the entry of air and contaminants.

Store in a Cool, Dark Place: After the sun-drying process, place the sealed jar in a cool, dark area away from direct sunlight to maintain the pickle’s quality and flavor.

Refrigeration Option: For a longer shelf life, consider refrigerating the radish pickle. This is especially useful if you prefer a chilled pickle or if you live in a warm climate.

Label the Jar: Clearly label the jar with the preparation date and any additional notes, ensuring you can track the pickle’s freshness and aging process.

Use a Clean Spoon: When serving the pickle, use a clean, dry spoon to avoid introducing moisture or contaminants that could impact the pickle’s longevity.

Check for Spoilage: Periodically inspect the pickle for any signs of spoilage, such as off odors, unusual colors, or mold. If any of these are detected, discard the pickle immediately.

Consume within a Reasonable Time: While the radish pickle has an extended shelf life due to the sun-drying process, it’s best enjoyed within a reasonable timeframe to experience its optimal flavor and texture.

Avoid Cross-Contamination: Store the radish pickle away from strong-smelling items in the refrigerator to prevent cross-contamination and preserve the pickle’s distinct flavor.

Refrain from Double-Dipping: When enjoying the pickle, refrain from double-dipping to maintain hygiene and prevent the introduction of contaminants into the jar.

Maintain Jar Cleanliness: Regularly clean the exterior of the jar to prevent any buildup of residues or contaminants.

Rotate Stock: If preparing multiple batches of radish pickle, consume the older batches first to ensure freshness.

What to Serve with Radish Pickle?

Indian Breads: Enjoy the radish pickle with popular Indian bread like chapati, paratha, or naan. The pickle’s tangy and spicy notes complement the simplicity of these bread varieties.

Rice Dishes: Serve radish pickle as a flavorful accompaniment to rice dishes such as pulao, biryani, or simple steamed rice. The pickle adds a burst of taste to the grains.

Dal (Lentils): Pair the radish pickle with your favorite dal (lentil curry). The contrasting textures and flavors create a delightful combination, enhancing the overall dining experience.

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Vegetable Curries: Include radish pickle alongside vegetable curries for an extra kick of flavor. It works well with dishes like bhindi masala, aloo gobi, or mixed vegetable curry.

Snacks and Appetizers: Elevate the taste of your snacks and appetizers by serving radish pickle as a condiment. It goes wonderfully with samosas, pakoras, and other fried or grilled snacks.

Sandwiches and Wraps: Spread a layer of radish pickle on sandwiches or wraps to add a zesty and crunchy element. It complements both vegetarian and non-vegetarian options.

Grilled or Roasted Meats: For meat lovers, radish pickle pairs exceptionally well with grilled or roasted meats. Whether it’s chicken, lamb, or beef, the pickle adds a burst of flavor.

Salads: Use radish pickle to enhance the taste of salads. Its bold flavors can add an exciting twist to a simple green salad or coleslaw.

Yogurt or Raita: Mix a spoonful of radish pickle into yogurt or raita to create a flavorful and tangy side dish. It’s a refreshing accompaniment to any meal.

How Does Radish Pickle Taste?

Radish pickle is a tantalizing blend of crisp, thinly sliced radishes infused with a medley of spices. The mustard seeds, carom seeds, and red chili powder contribute to a robust flavor profile, enhanced by the warmth of turmeric and the richness of mustard oil.

The addition of vinegar and lemon juice imparts a zesty and tangy kick, creating a well-balanced and vibrant condiment. After sun-drying for 5-6 days, the pickle achieves a moisture-free texture, intensifying its flavors.

Radish Pickle Featured Image

Radish Pickle Alternatives

Recipe Card

Radish Pickle Featured Image

Radish Pickle

By Mita Mondal
Radish Pickle, also known as Mooli Ka Achar, is a flavorful and tangy condiment made by combining thinly sliced radishes with a blend of spices and seasonings.
5 from 1 vote
Prep Time 15 minutes
Total Time 15 minutes
Course Condiments
Cuisine Indian
Servings 20
Calories 51 kcal

Ingredients
  

  • 1 kg Radish (Mooli)
  • 2 tbsp Vinegar
  • 2 tbsp Salt
  • 1 tbsp Red chili powder
  • 1 piece Lemon
  • ¼ cup Mustard oil
  • tbsp Carom seeds
  • 2 tbsp Mustard seeds
  • 1 tbsp Turmeric powder

Instructions
 

  • Prepare Mustard Seeds: Start by grinding mustard seeds in a mixer grinder until they become fine.
  • Clean and Cut Radishes: Wash 1 kg of radishes with warm water and let them dry. Trim the top, leaving 1-2 inches from the radish leaves. Trim the bottom as well. Repeat for all radishes.
  • Peel and Slice: Peel all the radishes, then slice them into thin pieces. (Expert tip: Aim for long and thin slices for the best pickle texture.)
  • Mixing the Ingredients: Place the thinly sliced radishes into a mixing bowl. 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 bowl.
  • Blend Well: Mix all the ingredients thoroughly to ensure they coat the radishes evenly.
  • Adding Lemon Juice: Squeeze lemon juice into the mixture and stir it well.
  • Ready to Store: Your Radish Pickle is now ready to be stored. Transfer it into a clean and dry jar.
  • Mixing in the Jar: Shake the jar well to blend all the ingredients thoroughly.
  • Sun-Drying Process: Place the jar of pickle in direct sunlight for 5 – 6 days. During this time, the pickle will lose moisture and slightly reduce in quantity, enhancing its shelf life.
  • Enjoy Your Pickle: After 5-6 days, your radish pickle is ready to be enjoyed!
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Notes

Mustard Seeds Grinding: Ensure that the mustard seeds are ground finely to achieve a smoother consistency and enhance the flavor of the pickle.
Radish Preparation: Thoroughly clean the radishes with warm water and let them dry completely to prevent excess moisture in the pickle. When slicing, aim for uniform and thin pieces for optimal texture.
Spice Measurement: Accurately measure the spices like turmeric powder, carom seeds, red chili powder, and salt to maintain a well-balanced flavor profile in the pickle.
Mustard Oil and Vinegar Ratio: Maintain the recommended ratio of mustard oil and vinegar to achieve the desired tanginess and richness in the pickle.
Thorough Mixing: Ensure that all the ingredients are mixed well together, allowing them to coat the radish slices evenly for a consistent flavor.
Lemon Juice Addition: Add lemon juice at the right stage and mix it thoroughly to enhance the tangy and citrusy notes in the pickle.
Jar Selection: Use a clean, dry, and airtight jar for storing the pickle. Ensure the jar is free from any moisture or impurities that could affect the pickle's quality.
Shaking for Homogeneity: Shake the jar containing the pickle ingredients thoroughly to guarantee a well-mixed and homogeneous pickle.
Sunlight Aging: Place the jar in direct sunlight for the recommended duration (5-6 days) to allow the flavors to meld and to reduce moisture content, thus extending its shelf life.
Periodic Shaking: During the sun-drying process, shake the jar occasionally to ensure even distribution of flavors and consistency in texture throughout the pickle.
Moisture-Free Pickle: Exposure to sunlight not only enhances flavor but also contributes to making the pickle moisture-free, which aids in extending its shelf life.
Patience is Key: Allow the pickle to age for the recommended time for the flavors to develop fully and for the desired texture to be achieved.
Storage: Store the radish pickle in a cool, dark place away from direct sunlight after the sun-drying process. Consider refrigeration for a longer shelf life.

Nutrition Info (Estimation Only)

Nutrition Facts
Radish Pickle
Amount per Serving
Calories
 
51
Calories from Fat 36
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
0.4
g
3
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
2
mg
1
%
Sodium
 
121
mg
5
%
Potassium
 
161
mg
5
%
Carbohydrates
 
3
g
1
%
Fiber
 
2
g
8
%
 
1
g
1
%
Protein
 
2
g
4
%
Vitamin A
 
121
IU
2
%
Vitamin C
 
12
mg
15
%
Calcium
 
21
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

In conclusion, the journey from grinding mustard seeds to enjoying a jar of perfectly sun-aged Radish Pickle is a rewarding culinary adventure.

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The meticulous preparation, inclusion of expert tips, and the infusion of varied spices contribute to the pickle’s unique and robust taste.

As you relish each bite, appreciate the fusion of textures and flavors that highlight the freshness of radishes.

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