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mooli achar pickle
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3 from 4 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


  • 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


  • 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.


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.