Instant Radish Pickle ( Mooli Achar)

  Oct 10, 2020 |   Jyoti Gupta |
  • 5 serves
  • 00h:15m prep
  • 00h:15m cook

Mooli achar recipe is a very easy recipe of Indian achar. Radish pickle is a very unique yummy pickle recipe that compliments any Indian dish.

  • Muli - 250 grams (Radish)
  • Rye Dal - 2 tsp
  • Salt to taste
  • Red chili powder - 1 tsp
  • Fennel seeds - 1 tsp
  • Kalunji - 1/4 teaspoon (optional)
  • Turmeric - 1/4 teaspoon
  • Lemon juice - 1-2 tsp
  • Oil – 1 tbsp.
Cooking Instructions
  1. Wash the radish, peel it and grate it with the help of a thick peasant.
  2. Take a handful of grated radishes in your hand and squeeze it thoroughly with both hands and drain out as much water as you can.
  3. Keep one side of the grated radish in a plate and keep the rye dal, salt, red chili powder, ground fennel, kalonji, and turmeric on the other side.
  4. Put oil in a small pot to heat. Turn off the gas and pour this hot oil on the salt. Putting hot oil on salt in any pickle does not leave saltwater, it makes the pickle good and lasts for a long time.
  5. After 2 minutes mix the whole masala. Two minutes later so that the oil will become cold by then. Pouring hot oil on the chili addict will burn the chili, which will make the color of the pickle dark and will also spoil it.
  6.  Allow the spices to cool for five minutes. While the spices are cooling, finely chop the green coriander.
  7. Now mix this spice in grated radish. Add lemon juice to it.

This pickle becomes edible in a day or two. You can keep this pickle outside the refrigerator for three to four days. But after three to four days, this pickle can be eaten for one month by keeping it in the refrigerator.

Comments (1)
Preeti Gupta Oct 14, 2020 at 09:20 pm

This pickle is very unique and yummy!

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