RADISH PICKLE RECIPE WITHOUT DRYING IT IN SUN | MOOLI KA ACHAAR | LAPHU PICKLE RECIPE

mustard seeds

🥗Healthier: ground mustard

💰Cheaper: yellow mustard

Ground mustard provides similar flavor with less cost.

vinegar

🥗Healthier: lemon juice

💰Cheaper: water + citric acid

Lemon juice offers acidity with a fresh flavor.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Jaggery adds sweetness with a deeper flavor.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder is a convenient alternative.

Wash and peel the radish, then cut it into thin strips.

Dry the radish strips using a clean cloth to remove excess moisture.

Heat oil in a pan over medium heat until shimmering.

Add mustard seeds to the hot oil and fry until they begin to pop, about 1-2 minutes.

Add fenugreek seeds and cumin seeds, frying for another minute until fragrant.

Remove the pan from heat and let the oil cool slightly.

In a large mixing bowl, combine the radish strips with turmeric, red chili powder, and salt.

Pour the cooled oil mixture over the radish and spices, mixing well to coat evenly.

Add vinegar and sugar, stirring until the sugar dissolves completely.

Transfer the mixture to a clean, dry jar, pressing down to remove air pockets.

Seal the jar tightly and let it sit at room temperature for 2-3 days to ferment.

After fermentation, store the pickle in the refrigerator for longer shelf life.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary