Mooli Ka Achaar | Homemade Radish Pickle | Radish Pickle Recipe | Radish Pickle Recipe Easy | Mooli Ka Achaar Recipe | Homemade Mooli Ka Achar | Mooli Gajar Ka Achar | Radish Carrot Pickle Recipe |

 

Mooli Ka Achaar | Homemade Radish Pickle | Radish Pickle Recipe | Radish Pickle Recipe Easy | Mooli Ka Achaar Recipe | Homemade Mooli Ka Achar | Mooli Gajar Ka Achar | Radish Carrot Pickle Recipe | Here is an easy and delicious recipe for Radish Pickle, perfect for winter meals:

Ingredients:

500g radishes, peeled and cut into thin sticks or rounds

2-3 carrots (optional), cut into sticks

4-5 green chillies, split lengthwise

2 tablespoons salt (or to taste)

1 tablespoon turmeric powder

2 tablespoons mustard seeds (Rai/Sarson), coarsely crushed

1 tablespoon fennel seeds (Saunf), lightly crushed

1 tablespoon fenugreek seeds (Methi), lightly crushed

1 tablespoon red chili powder

1 tablespoon Nigella seeds (Kalonji)

1/2 cup mustard oil

1/2 cup vinegar (optional, to keep the pickle fresh for longer)

Juice of 2 lemons

Homemade Radish Gourd Pickle Recipe

Instructions:

Prepare the Vegetables:

Wash and peel the radishes (and carrots, if using), then cut them into thin sticks or rounds.

Spread them out on a clean kitchen towel and let them air-dry for a few hours to remove any excess moisture.

Combine the Spices:

In a large mixing bowl, add the salt, turmeric, red chili powder, crushed mustard seeds, fennel seeds, fenugreek seeds, and Nigella seeds. Mix well.

Combine Vegetables and Spices:

Add the dried radishes, carrots, and green chilies to the spice mixture. Toss until everything is thoroughly coated with the spices.

Add Oil, Lemon, and Vinegar:

Heat the mustard oil until it begins to smoke, then let it cool down (until it is lukewarm).

Pour the oil over the mixture, add the lemon juice and vinegar (if using), and stir well. Storing the Pickle:

Transfer the mixture into a clean, dry glass jar. Press it down firmly to ensure that everything remains submerged in the oil and vinegar.

Close the lid tightly.

Allow the Pickle to Mature:

Place the jar in a sunny spot for 2–3 days; shake the jar or stir the pickle once daily to ensure it matures evenly on all sides.

The pickle will be ready to eat in 3–4 days and will keep for several weeks (or even longer if refrigerated).

Serving Suggestion:

Enjoy this radish pickle with parathas, dal-chawal (lentils and rice), or any Indian meal! Tip:

To prevent the pickle from spoiling, always use a dry spoon when scooping it out.