- 2 large mooli / radish
- 2 green chillies (peppers)
- 1 inch adrak / ginger
- 3 kali miri / black peppers
- ¼ teaspoon methi (fenugreek) seeds
- ¼ teaspoon haldi / Turmeric powder
- ½ tablespoon oil
- ¼ teaspoon sarson/ saswan (mustard) seeds
- ½ limbu/ nimbu (lime) juice (juice of half lemon)
- A pinch of hing / asafoetida
- 1 teaspoon salt
A lightly spicy radish pickle/ mooli achar that is easy to make and adds a great tangy mouth watering splash to appetize you for enjoying any meal. It can also be used in combination to complete a meal of simply parathas/ theplas/ tortillas. Normally pickles are made with high quantity of oil, but this recipe is with minimum use of oil. Note that when you open the pickle bottle it will give out a sudden bitter/pungent whiff initially. This is the normal characteristic odour of the radish and not a cause of concern. The smell will disperse in a moment. The pickle itself does not smell.
- Heat some oil. Add methi seeds till light brown, keep aside. Add pepper corns to the oil, fry a little.
- Powder both black pepper corns and methi seeds together.
- Cut the radish lenghtwise and make semicircular slices.
- Add green chillies, grated ginger, salt, haldi powder, black peppercorn + methi powder to the above radish slices and mix well.
- Make a tempering of hing and mustard seeds (mustard should crackle) and pour this over the radish mixture. Allow it to cool.
- Add the nimbu/ lime/ lemon juice and mix well.
- This pickle has to be refrigerated and consumed within 7 days (as it is made with low level of oil and hence cannot be preserved).