kaacho mulako achar, fresh radish pickle
Nepali style fresh radish pickles! An easy recipe and a step by step guide with pictures.
- 4 cups Grated radish
- 1/2 thumbsize Ginger
- 4 cloves garlic
- 2 tsp Mustard seeds
- 4 cloves garlic
- 2 tsp Sesame seeds
- 1 tsp Fenugreek Seeds
- 2 tsp Turmeric powder
- 3 whole Green chili
- Lemon juice from half lemon
- 1 tbsp Vegetable oil
- Marinate radish with 1 tbsp of salt for 10 minutes.
- Meanwhile toast mustard and sesame seeds together only until they start popping. Turn off the heat and keep stirring until golden brown. Start this whole process by cold pan with the seeds in it.
- Grind the seeds until medium ground in the mortar with pestle.
- Add roughly chopped ginger and garlic and keep grinding until paste.
- When the radishes are marinated for 10 minutes, squeeze and discard the juice.
- Pour turmeric, remaining salt and lemon juice over the radishes.
- Fry fenugreek seeds and chili until golden brown and pour it over the turmeric. This process is called tempering.
- Mix well and serve immediately.
- This pickle can be stored in the refrigerator for at least 2 days.
This form of pickle is from among many other styles like sun-dried radish pickle, radish pickle with field peas [sano kerau] etc. This could be served as appetizers, snacks or with basic meal like daal bhat [Nepalese staple meal].Working with mortar and pestle needs little practice but not impossible. This is a must tool in every Nepalese kitchen. Food becomes much tastier and consistency is different on Mortar in comparison to blenders and grinders. Green chili can be substituted with dry or powder chili. Lemon juice can be substituted with Lapsi [Nepalese hog plum] in fresh or powdered form. Mustard seeds can be substituted with mustard oil. Just use mustard oil for frying instead of vegetable oil.