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You are here: Home / Pickles / Mooli ka Achar ,Radish Pickle Recipe

Mooli ka Achar ,Radish Pickle Recipe

2012-04-18 by Anjana Chaturvedi

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Mooli Ka Achar – A spicy ,tangy and instant  pickle made from radish / daikon ,oil and Indian spices

Mooli Ka Achar – During winter we make many seasonal pickles with fresh vegetables. These vegetables pickles taste amazing with stuffed parathas and simple daal chawal meals. If made in proper ways and with hygiene these pickles stays  well during the whole winter season.
These seasonal pickles don’t require much oil like the mango pickle ,just add some oil and keep stirring once a day is enough .
I love this Instant mooli ka achar with my stuffed parathas. I have chopped it into roundels but you can also slice it lengthwise if you wish.
If you love making seasonal winter pickles then do try these-
  • Amla ka Achar
  • Gobhi gajar shalgum ka achar
  • Gajar aloo ka achar
  • Gajar ki kanji
  • Ganth Gobhi Ka Achar
mooli achar pickle

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mooli achar pickle
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3.67 from 6 votes

Mooli ka Achar (Radish Pickle)

Mooli Ka Achar- A spicy and instant  pickle made from radish / daikon ,oil and Indian spices
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Pickles/Achar
Cuisine: Uttar Pradesh Cuisine
Keyword: Mooli ka achar, pickle, Radish
Servings: 8 PERSON
Author: Anjana Chaturvedi

Ingredients

  • 300 gms Radish/ Mooli
  • 3 tbsp Split Mustard seeds/Rai kuria
  • 1.5 tbsp Fennel Seeds / Saunf crushed
  • 1.5 tsp Red chili powder
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1.5 tsp Salt / Namak
  • 1/2 cup Mustard Oil / Sarson ka tel
  • 1 tsp White Vinegar / Sirka

Instructions

  • Peel and chop radish into medium thick  slices,roundels or  cubes(or any shape you want)
  • Add salt,  turmeric and rai kuria. cover and keep aside for 8 hours or over night .
  • heat mustard oil and then let it come to room temperature.
  • Next day add chili powder,fennel seeds,vinegar and oil in the pickle
  • Cover with a muslin cloth and let it mature for at least 3-4 days at room temperature
  • Keep mixing in between.start using after 4-5 days (or when it become sour).keep refrigerated after 10 days in summer. In winter's it stays longer at room temperature for approx 15 days.
  • If you cover it with oil till the top then no need to keep it refrigerated.

Notes

NOTE -
1- -Rai kuria -split and de husked mustard seeds-if you don't have rai kuria ,just use roughly crushed  mustard seeds.
 2- if you want to make it  in large quantity then keep refrigerated after few days.but I prefer to make in small batches as it taste best when fresh and crisp.

You can also follow me on Pinterest, Facebook and Instagram for more delicious recipes and updates

Filed Under: Pickles, Uncategorized Tagged With: achar, daikon pickle, Indian food, Indian pickle and chutney, Indian recipes, mooli, North Indian Food, Pickle, Pickles and Chutneys, Radish Preserve, Seasoned Radish, vegetarian

« Stuffed Moong Daal Paratha Recipe, How To make Moong Daal Paratha
Pineapple Sandesh Recipe, How To Make Sandesh »

Comments

  1. Panday says

    2017-12-20 at

    Really appreciate your response! Just one more doubt, should I pour oil after heating it, or straight from the bottle as is? I vaguely remember someone saying that oil should be brought to smoking point before adding in pickles. Best Regards

    • anjanaskc says

      2017-12-21 at

      If you are using Mustard oil then you should heat it to the smoking point and then let it cool down before adding in the pickle .No harm in heating any cooking oil before adding in the pickle 🙂

  2. Panday says

    2017-12-13 at

    Hi!
    Love your recipes 🙂 can I add other vegetables such as turnip and carrots also with it?
    Thank you in advance!

    • anjanaskc says

      2017-12-13 at

      Thank You Panday!yes you can add turnip ,green chili and carrot in this pickle

  3. Jay says

    2012-04-21 at

    wonderful preparation…looks divine
    Tasty Appetite

  4. maha says

    2012-04-20 at

    thanku so much maji 4 Reply..tmrw vl do this..very eager 2 try…
    maha

  5. Maayeka says

    2012-04-20 at

    @ Maha .I have updated the post,hope I have cleared all your doubts..make the pickle now ..waiting for your comment:)

  6. Cham says

    2012-04-20 at

    I never tasted the raddish pickle sounds good and delicious!

  7. maha says

    2012-04-19 at

    i liked it very much..i want 2 do..bt sum doubts..plz clarify these-can v cut into cubes or small pieces?can v keep this over n8-outside or in d fridge?for 4days also can v put this in fridge or out side?waiting 4 ans Maji..

  8. faseela says

    2012-04-19 at

    Oh, I cant resist seeing it….drooling here….

  9. Spice up the Curry says

    2012-04-19 at

    looks great. love it

  10. Kaveri Venkatesh says

    2012-04-19 at

    A very tempting and tongue tickling pickle. mouthwatering

  11. Loveforfood says

    2012-04-19 at

    Those are gorgeous, I always look forward to coming over to see what you're creating

  12. Hamaree Rasoi says

    2012-04-19 at

    drool worthy pickle…

  13. Prathibha says

    2012-04-19 at

    we do this for a mixed vegetable pickle in a similar process..just love it..

  14. Sobha Shyam says

    2012-04-19 at

    very innovative and yummy pickle !!

  15. Hema says

    2012-04-19 at

    I saw the picture and was about to ask, how do you get the mustard like that, and then I saw you have mentioned rai kuria, very professionally done..

  16. Suja Manoj says

    2012-04-18 at

    Tempting pickle..mouthwatering,thanks for sharing..

  17. Priya says

    2012-04-18 at

    Super tempting,droolworthy pickle,simply mouthwatering here..

  18. R says

    2012-04-18 at

    looks fingerlicking delicious!

  19. Rasi says

    2012-04-18 at

    didn't know they did radish pickle .. looks very tempting 🙂

    Ongoing Event : WTML

  20. Santosh Bangar says

    2012-04-18 at

    toung tickling pickle looking attractive sounds tast .bookmark it

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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