Mooli ka Achaar (Instant Radish Pickle)
Everyone makes mooli parathas, but radish pickle is just as good. The radish water is drawn out first so the pickle stays crunchy and doesn't spoil quickly.
Nutrition (per 1 tbsp of pickle)
3 golden rules of achaar
- The jar, spoon, vegetables and spices must all be completely dry. A single drop of water brings mould.
- Heat mustard oil until it smokes, then cool it. Keep the pieces covered in oil or vinegar at all times.
- Always use a clean, dry spoon and keep the jar closed.
Ingredients
Method
- Step 1
Wash and peel the radish, then cut it into thin sticks about 2 inches long.
- Step 2
Toss the sticks with 1 tsp salt and leave for 30 minutes. Squeeze out and discard the water that comes out.
- Step 3
Spread the sticks on a cloth and air-dry them for 1 to 2 hours.
- Step 4
Heat the mustard oil until it smokes, then let it cool.
- Step 5
Mix the mustard seeds, red chilli, turmeric, 1.5 tbsp salt, vinegar and oil into the radish.
- Step 6
Pack into a dry jar and keep it at room temperature for 2 days, then move it to the fridge.
Chef's Tips
- A strong radish smell when you open the jar is normal; the pickle hasn't gone bad.
- You can add carrot sticks too for nice colour.
Storage
Keep in the fridge and finish within 2 to 3 weeks.
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