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-
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Mooli ka Achar (Radish Pickle)
Mooli Ka Achar- A spicy and instant pickle made from radish / daikon ,oil and Indian spices
Servings: 8 PERSON
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.
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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
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 🙂
Hi!
Love your recipes 🙂 can I add other vegetables such as turnip and carrots also with it?
Thank you in advance!
Thank You Panday!yes you can add turnip ,green chili and carrot in this pickle
wonderful preparation…looks divine
Tasty Appetite
thanku so much maji 4 Reply..tmrw vl do this..very eager 2 try…
maha
@ Maha .I have updated the post,hope I have cleared all your doubts..make the pickle now ..waiting for your comment:)
I never tasted the raddish pickle sounds good and delicious!
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..
Oh, I cant resist seeing it….drooling here….
looks great. love it
A very tempting and tongue tickling pickle. mouthwatering
Those are gorgeous, I always look forward to coming over to see what you're creating
drool worthy pickle…
we do this for a mixed vegetable pickle in a similar process..just love it..
very innovative and yummy pickle !!
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..
Tempting pickle..mouthwatering,thanks for sharing..
Super tempting,droolworthy pickle,simply mouthwatering here..
looks fingerlicking delicious!
didn't know they did radish pickle .. looks very tempting 🙂
Ongoing Event : WTML
toung tickling pickle looking attractive sounds tast .bookmark it