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Cooking Time

Preparation Time :5 Hr 0 Min

Cook Time : 15 Min

Total Time : 5 Hr 15 Min


Serves : 10
  • medium radishes (mooli) 10-12 nos

  • mustard oil 1/3 cups

  • lime juice 1/3 cups

  • turmeric powder 2 tbsp

  • salt 2 tbsp

  • peeled garlic 1/2 cups

  • ginger, peeled( 4-5 inche) 2 piece

  • green chilies 15-20 nos

  • FOR PICKLE MASALA: mustard seeds 1/2 tsp

  • methi ( fenugreek) seeds 1/2 tsp

  • kalounji ( nigella) seeds 1/2 tsp

  • ajwain (carom) seeds 3/4 tsp

  • jeera ( cumin) seeds 1/2 tsp

  • saunf ( fennel) seeds 3/4 tsp


  • Pickle masala preparation:Dry roast all ingredients given under pickle masala , till aromatic
  • Let it cool and grind to a coarse powder and keep covered till needed.
  • Pickle preparation:Peel and cut radishes into thin slices.
  • Spread it on a thin cloth in sun to dry all excess water in it .
  • Spread in single layer to get dry fast.
  • At the same time wash ginger and chilies, and spread them also in sun to get dry.
  • When all get dry, it means not dry like papad but we will not feel any wetness while touching.
  • Fry green chilies in little oil till become little white patches on it.
  • Be careful while frying as chilies splutter a lot so fry it in covered wok.
  • Now grind ginger, garlic and chilies together to a coarse paste.
  • Heat the oil in a wok till smoky and let it cool.
  • In a dry large bowl add all ingredients together and mix well.
  • Adjust salt and put pickle in sterilized glass jar.
  • Tie a thin cotton cloth on it instead of lid and keep it in sunlight for at least 2-3 days.
  • Your tangy and yummy mooli ka achaar is ready to serve. You can enjoy this easy peasy pickle from the same day ,you make, but its taste get mature with time.
  • Always use clean and dry spoon to serve, to get long lasting pickle.