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A crunchy, tangy, and spicy Punjabi radish pickle that adds a burst of flavor to any meal. This traditional recipe uses sun-dried radish and a blend of aromatic spices in mustard oil.
Prepare and Dehydrate the Radish
Prepare the Spices and Oil
Assemble the Pickle
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A crunchy, tangy, and spicy Punjabi radish pickle that adds a burst of flavor to any meal. This traditional recipe uses sun-dried radish and a blend of aromatic spices in mustard oil.
This punjabi recipe takes 35 minutes to prepare and yields 40 servings. At 59.18 calories per serving with 0.44g of protein, it's a moderately challenging recipe perfect for side.
Combine with Oil and Store
Mature the Pickle
Incorporate carrot batons or small turnip pieces along with the radish. Prepare and dry them in the same way.
Replace the white vinegar with an equal amount of fresh lemon juice for a different tangy flavor profile.
Add 1 tablespoon of jaggery powder or sugar to the spice mix to balance the heat and tanginess with a hint of sweetness.
As a fermented food, this pickle contains natural probiotics that support a healthy gut microbiome, aiding digestion and nutrient absorption.
Spices like turmeric, fennel, and mustard seeds are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Radish is high in fiber, while spices like hing (asafoetida) and saunf (fennel) are traditionally used to prevent indigestion and bloating.
This pickle adds a powerful burst of flavor to meals, which can increase satisfaction and reduce the need for sugary sauces or condiments.
One tablespoon (approx. 15g) of Mooli Achaar contains about 60-65 calories, primarily from the mustard oil.
In moderation, it can be. The fermentation process creates probiotics beneficial for gut health, and spices like turmeric have anti-inflammatory properties. However, it is high in sodium and oil, so it should be consumed in small quantities, especially by those monitoring blood pressure or calorie intake.
Mold is almost always caused by moisture. This can happen if the radish was not dried sufficiently, the jar or utensils were not completely dry, or a wet spoon was used to serve it.
Yes. After salting and draining the radish, you can spread it on a baking sheet and dry it in the oven at its lowest temperature (around 60-80°C or 140-175°F) for 2-3 hours, or until wrinkled and dry to the touch.
If prepared and stored correctly in a sterile, dry jar, it can last for up to a year at room temperature in a cool, dark place. The oil layer on top acts as a natural preservative.
A slight bitterness is characteristic of mustard oil and fenugreek seeds. However, strong bitterness can occur if the fenugreek seeds (methi dana) were ground too finely or if any of the spices were old or stale.