500 g (1.1 lb) Radish (safed mooli), peeled, washed
100 g (3 1/4 oz) Red mustard seeds (lal rai)
4 tsp (8 g) Cumin (jeera) seeds
1/2 tsp Timmur, optional
4 tsp (8 g) Red chilli powder
Salt to taste
2 tsp (4 g) Turmeric (haldi) powder
2 cups (400 ml) 14 fl oz Mustard (sarson) oil
2 tsp (10 ml) Lemon (nimbu) juice
100 g (3 1/4 oz) Red mustard seeds (lal rai)
4 tsp (8 g) Cumin (jeera) seeds
1/2 tsp Timmur, optional
4 tsp (8 g) Red chilli powder
Salt to taste
2 tsp (4 g) Turmeric (haldi) powder
2 cups (400 ml) 14 fl oz Mustard (sarson) oil
2 tsp (10 ml) Lemon (nimbu) juice
method
1. Pat dry the radish and cut into 3 inch - long pieces. Cut each piece diagonally into four. If any one of the radishes has a white tinge, replace it.
2. Spread the pieces on a flat dish and leave indoors for 5 -6 hours.
3. Coarsely grind the red mustard seeds, cumin seeds, and timmur together.
4. In another flat dish, mix together all the ground ingredients, salt, and turmeric powder. Add 2 - 3 tbsp oil and lemon juice. Mix well. Add radish pieces and rub die spice mixture well into the pieces.
5. In a dry glass jar, put in the pieces, a few at a time. Press down after each addition to pack them well. Cover and put out in the sun for 2 days.
6. On the third day, shake the bottle well. There should be water in it. Add the remaining oil and store it. It will be ready for consumption after 6-7 days.
Note: If preserved well, this pickle can stay for months. You can also add a few cauliflower florets.
2. Spread the pieces on a flat dish and leave indoors for 5 -6 hours.
3. Coarsely grind the red mustard seeds, cumin seeds, and timmur together.
4. In another flat dish, mix together all the ground ingredients, salt, and turmeric powder. Add 2 - 3 tbsp oil and lemon juice. Mix well. Add radish pieces and rub die spice mixture well into the pieces.
5. In a dry glass jar, put in the pieces, a few at a time. Press down after each addition to pack them well. Cover and put out in the sun for 2 days.
6. On the third day, shake the bottle well. There should be water in it. Add the remaining oil and store it. It will be ready for consumption after 6-7 days.
Note: If preserved well, this pickle can stay for months. You can also add a few cauliflower florets.
serving amount
serves: 2 - 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
