Quick Indian Radish Pickle Recipe (Ready in 3 Days)
25 minutes
687 reads
About Quick Indian Radish Pickle Recipe (Ready in 3 Days)
Spice up your meals with this vibrant and easy-to-make Indian radish pickle! Ready in just 2-3 days, this recipe features crisp radish slices infused with a bold blend of red chili powder, turmeric, and aromatic brown mustard seeds. It's the perfect zesty addition to any lunch or dinner spread.This tangy pickle is incredibly versatile. Enjoy its refreshing crunch and spicy kick alongside rice, rotis, or your favorite curries. The vibrant spices and fresh coriander create a delicious and authentic flavor profile that will elevate your everyday meals.Perfect for beginners and experienced cooks alike, this quick pickle recipe is a guaranteed way to add a burst of homemade flavor to your table. Get ready to experience the deliciousness!
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
Spice Blend
- 2 tbsp Chili Powder adjust to taste, red
- 2 tbsp Turmeric Powder haldi
- 1 tbsp Mustard Seeds brown
- 1 tbsp Fennel Seeds saunf
- 2 tbsp Coriander dhania, finely chopped
- 1.5 tsp Salt adjust to taste
Oil & Other
- 3 tbsp Mustard Oil
- 2 tsp Onion Seeds kalonji
Instructions
Prepare the Radishes
- Wash and peel the radishes. Cut them into thick, round slices.
- Boil the radish slices in 3 cups of water for about 5-7 minutes until slightly tender, but still firm. Drain well and set aside to cool completely.
Dry Roast and Grind Spices
- Dry roast the fennel seeds and brown mustard seeds separately in a pan over medium heat until fragrant. Let them cool, then coarsely grind them using a mortar and pestle or spice grinder.
Combine and Cure
- In a large bowl, combine the cooled radish slices, ground spices (fennel and mustard seeds), red chili powder, turmeric powder, coriander leaves, salt, and onion seeds. Mix thoroughly.
- Add the mustard oil and mix again, ensuring the radishes are well coated.
- Transfer the mixture to a clean, airtight glass jar. Store in direct sunlight for 2-3 days, stirring occasionally. The pickle will darken in color and the flavors will meld together.
Store and Enjoy
- After 2-3 days, store the pickle in the refrigerator to slow down fermentation. Your delicious radish pickle is now ready to enjoy! Serve as a side dish with rice, rotis, or your favorite curries.
Recipe Notes
Expert Tips for the Perfect Radish Pickle
- For a spicier pickle, increase the amount of red chili powder. For a milder pickle, reduce it.
- Ensure the radishes are completely dry before mixing with the spices to prevent spoilage.
- Using a clean, dry glass jar is crucial for preventing mold growth.
- If you don't have direct sunlight, you can place the jar near a warm, sunny window.
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Recipe Nutrition
Calories: 63kcalFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 380mg
Hem Lata Srivastava
Articles: 200
4 Comments
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Absolutely wonderful! Can’t wait to make it.
This looks so appealing! Thanks for sharing.
Such a lovely dish! Thanks for sharing.
This is perfect! Can’t wait to taste it.