Radish Pickle
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Radish Pickle, or 'Mooli ka Achar,' is a crunchy and pungent winter specialty from North India. This recipe features white radish sticks tossed in a robust mixture of mustard seeds, turmeric, and cold-pressed mustard oil. Known for its sharp aroma and satisfying textural bite, it captures the rustic charm of rural Indian kitchens. Its taste is savory, tangy, and moderately spicy, often improving over a short maturation period. This pickle is a classic companion for winter meals. Best enjoyed with makki di roti, sarson ka saag, or plain parathas.
Ingredients
Cooking Instructions
Tips & Secrets
- Sun-drying the radish sticks after the salt treatment is the absolute secret to achieving a professional long-lasting crunch.
- Mustard oil is essential for this pickle; its sharp aroma perfectly complements the natural pungency of the radish.
- Using coarsely ground mustard seeds (Rai) provides the signature professional kick and thick masala coating.
- Ensure the jar is completely dry and sterilized to prevent the radish from fermenting or spoiling prematurely.
Nutritional Information(Per 15g)
25 kcal
0.4g
2g
2g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.