Mooli Ka Achar ( Radish Pickle )

Hello friends,
Namaskar..

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# During the winter season we enjoy radish in various ways.We eat it raw as well as cooked in the form of Curry and bhujiya.

Because radish ( Mooli  ) is high on nutrients, vitamins and Anti - oxidants.
It is full of fiber and helps to clean our liver and stomach and improves the digestion system.

# Due to its many benefits...we make the radish Pickle in the winter.
This Pickle not only enhances the taste but also improves the digestion with its simple spices.

# Ingredients For The Radish Pickle..( Mooli Ka Achar )

1. Radish....750 gram, 3 big size Mooli
2. Mustard seeds....3 Table spoon full
3. Turmeric powder...1 Table spoon
4.Red chili powder....1 /2 Tea spoon
5. Salt to taste ....1 Table spoon
6. Pure Mustard oil....4 Table spoon

#  Method Of Making...

1. First wash and peel the radish well.
If you are finding the radish is hard then peel it again slightly.

2. Now wipe the water of Mooli with a clean cloth.
And cut the thin slices of Radish with the help of a knife...oval or round as choice.

3. Then spread out the slices of Mooli on a big plate or on the cotton cloth to dry out completely in the sun light till 8 hours.
If you don't have the sun light ( Dhoop ) in your home.....Then spread the slices under the fan....and flip them in some
intervals.

4. Now the Mooli is ready for the Pickle.
Grind the Mustard seeds in the mixer jar just before making the Pickle.
This fresh Mustard powder will enhance the taste, flavour and self life of Mooli achar.

5. Now take a big bowl and put the dried ( means without any moisture ) slices of Radish in it.
Add all the spices like turmeric powder, red chili powder, salt and fresh Mustard powder and mix well.
Just toss the slices well with the spices.

6. Then pour the raw Mustard oil over them and toss again so that the oil could cover all the slices of Radish well.

7. Cover the bowl with a plate and let it remain on the kitchen counter.

8. Next day you will find some moisture water in the Pickle due to the salt and other spices.
Just mix it well with the help of a clean and dry spoon and cover it again.

9. In this way you have to stir the Pickle two times in a day and cover it.

10. After two days you will find much moisture in this Pickle....
At this time transfer it in a clean glass jar or cheeni mitti martvan and place it in the sun light till evening for 5 days and toss it well.
After 6 days the sour and tangy Pickle is ready.

( If you don't have sun light at your home...Then let it remain on the kitchen counter but stir it daily 2 or3 times with a clean spoon.
It will take more time to get ready...but taste is the same and self life is also the same. )

You can enjoy this pickle till 1 month without any preservative.

#  Note...

1. Raw Mustard oil and Mustard seeds itself works as preservative.
Do no need of any preservative or vinegar.

2. This radish Pickle is Healthy and improves the digestion.

3. You can use cooked Mustard oil for the Pickle but it does not give a nice colour and aroma in this radish Pickle.

Thanku Friends,

If you like it then share it.

Thanks again.