Radish (mooli) pickle is a tangy, spicy, and flavorful condiment that’s simple to make and pairs wonderfully with Indian meals. Here’s a recipe:
Ingredients:
- Radish (mooli): 500 grams (peeled and cut into thin strips or rounds)
- Salt: 2 tablespoons
- Mustard seeds: 1 tablespoon (coarsely ground)
- Fenugreek seeds (methi): 1 teaspoon
- Fennel seeds (saunf): 1 tablespoon
- Nigella seeds (kalonji): 1 teaspoon
- Turmeric powder: 1 teaspoon
- Red chili powder: 1-2 teaspoons (adjust to taste)
- Asafoetida (hing): A pinch
- Mustard oil: 1/2 cup
- Vinegar: 2 tablespoons
- Sugar: 1 teaspoon (optional, for balance)
Instructions:
1. Prepare the Radish:
- Wash and peel the radishes, then cut them into thin strips or rounds.
- Sprinkle 1 tablespoon of salt over the radish slices, mix well, and let them rest for 2-3 hours to release moisture.
- Squeeze out the excess water and spread the radishes on a clean kitchen towel to dry completely. Leave them in a well-ventilated area or under the sun if possible for a few hours.
2. Dry Roast the Spices:
- In a dry pan, roast mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds until aromatic.
- Let them cool and coarsely grind them.
3. Prepare the Oil Mixture:
- Heat mustard oil in a pan until it begins to smoke, then let it cool slightly.
- Add asafoetida and turmeric powder to the oil, and stir well.
4. Mix the Pickle:
- In a large mixing bowl, combine the dried radish, ground spice mix, red chili powder, and the remaining salt.
- Pour the cooled mustard oil over the mixture and toss until the radish is well-coated with spices.
- Add vinegar and sugar (if using), and mix thoroughly.
5. Store the Pickle:
- Transfer the radish pickle to a sterilized glass jar.
- Press the radish mixture down to remove any air gaps and ensure the spices and oil coat everything evenly.
- Pour extra mustard oil on top to preserve the pickle.
6. Let It Mature:
- Close the jar tightly and leave it in a sunny spot or a warm, dry place for 3-4 days. Shake the jar daily to mix the flavors.
Storage and Serving:
- Store the pickle in a cool, dry place or refrigerate for longer shelf life.
- Serve with rice, parathas, or any Indian meal for a tangy, spicy kick.
Enjoy your homemade mooli pickle!