Radish Pickle
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.
Ingredients
- 1 kg Radish (Mooli)
- 2 tbsp Vinegar
- 2 tbsp Salt
- 1 tbsp Red chili powder
- 1 piece Lemon
- ¼ cup Mustard oil
- 1½ tbsp Carom seeds
- 2 tbsp Mustard seeds
- 1 tbsp Turmeric powder
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 1/4th 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.
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
%
Sugar
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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