Mooli ka achaar is made in winter season when the mooli is fresh and juicy. It is a very simple recipe with a few ingredients. Although there are many variations of this pickle, I like this super easy recipe. It takes just a couple of minutes to make.
Mooli ka achaar recipe combines the pungency of radish and tongue tickling spices. This is my mother’s recipe and I follow it exactly the way she makes. This low in oil, tangy pickle is a perfect accompaniment for any Indian meal. I love it with stuffed aloo paratha.
You may also like to try our other achaar recipes like Pyaaz ka achaar (Pickled Onions) and Khatta Meetha Nimboo ka achaar (Lemon Pickle).
Prep time: 10 minutes
Total time: 15 minutes
Ingredients for Mooli ka achaar – Pickled Radish
250 grams mooli (radish)
2 tablespoon mustard powder
1 tablespoon salt
1 teaspoon saunf pounded (fennel seeds)
3 tablespoon mustard oil
1 to 1 and 1/2 teaspoon red chilli powder
A pinch of haldi (turmeric)
1 teaspoon vinegar (optional)
Radish with all spices for pickle
Directions for mooli ka achaar – Pickled Radish
- Peel the mooli, cut in thin slices of one fourth inch (1/4 inch) thickness.
- Grind the mustard in a spice grinder to a coarse powder.
- Pound the saunf.
- In a bowl add sliced mooli, mustard powder, saunf (fennel), chilli, salt, haldi (turmeric) and oil.
- Transfer in a glass jar.
- The pickle is ready to be eaten from the third day.
- The mooli will start becoming soft as the pickle ages.
- To keep the crunch intact keep the pickle in the refrigerator after a week.
Note: Mooli ka achar is best eaten when fresh and crunchy. Make in small batches so that it is consumed within 10 to 15 days. The use of yellow mustard gives it a nice golden colour.
