Maayeka

Traditional Indian Vegetarian Recipes from a mother's kitchen

Mooli ka Achar ,Radish Pickle Recipe

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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-
mooli achar pickle
mooli ka acharmooli
mooli achar pickle
Print Recipe
2.34 from 3 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

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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Comments

  1. 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

    Reply

    • 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 🙂

      Reply

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

    Reply

  7. 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..

    Reply

  16. 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..

    Reply

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