Prepare spicy radish pickle in minutes without exposure to sunlight, the taste of parathas and dal-rice will double: – ..

News India Live, Digital Desk: In winter, there is abundance of fresh and crisp radish in the market. Although radish salad is made in every house, but Instant Mooli Ka Achar There is one side dish that adds life to even a simple meal. Often in the name of making pickle, we think that it will have to be dried in the sun for weeks, but today we will tell you such a recipe by which you can make it and eat it immediately.

Let us know the easiest method to make crispy and spicy radish pickle like halwa.

Ingredients

radish: 500 grams (cut into long pieces)

Mustard Oil: 4-5 tbsp

Mustard/Yellow Mustard: 2 teaspoons (coarsely ground)

Spices: Turmeric, red chili powder, nigella seeds, fennel (coarse), and asafoetida

Ginger and Green Chillies: chopped lengthwise (to enhance flavor)

Salt: as per taste

Vinegar or lemon juice: 2 teaspoons (to last longer)

Easy method to make (Step-by-Step Recipe)

Preparation: First of all, wash, peel the radish and cut it into long pieces like finger chips. Spread them on a cloth and dry them under a fan for 15-20 minutes so that the moisture gets removed.

Roasting Masala: Heat mustard oil in a pan until it starts smoking. Then turn off the gas and let the oil cool down a bit.

Tadka: Add asafoetida, nigella, fennel and green chilli-ginger to lukewarm oil and fry lightly. Now add chopped radish to it.

Mixing: Now add turmeric, red chilli, ground mustard and salt. Stir for 2-3 minutes on medium flame so that the spices coat the radish properly. Radish should not be overcooked, its crunch should remain.

Preservation: Finally add vinegar or lemon juice. This will also give sourness to the pickle and prevent it from spoiling.

Tips for long term storage

glass jars: Always keep pickles in a clean and dry glass jar.

Avoid Wet Spoon: Never use a wet spoon to take out the pickle, it can spoil the pickle quickly.

Oil quantity: If you want to keep it for a month, then keep the amount of oil slightly more so that the radish remains immersed in the oil.