How to Make Mooli Mirch Achaar Recipe: As soon as winter begins, it seems as if the entire kitchen is filled with the aroma of pickles. Different types of pickles start being prepared in every house and the food plate becomes very special. Carrot pickle, cabbage-turnip pickle, lemon pickle… all have their place, but in winters there is one pickle which really levels up the enjoyment of eating, radish-chilli pickle. Its sour-spicy combination, the crunch of radish and the mild heat of chilli makes every dish special throughout the season. The special thing is that this pickle is prepared very quickly and lasts a long time. If it is prepared properly, it lasts well in the refrigerator for several weeks. Nowadays people rely more on instant recipes and this radish-chilli pickle matches that trend perfectly. Once you learn this recipe, it will become the star of your kitchen every winter.
Preparation of perfect pickle starts with fresh radish and right chilli.
Both the taste of pickle and its shelf life depend on the quality of the vegetables. Radish should always be taken fresh and hard so that its crunch remains when cut. Stale or soft radish spoils the pickle quickly. Cutting the radish into finger-length strips is the best way because this shape holds the spices better. Now let’s talk about chilli. Thick and less spicy green chillies are perfect for this pickle. Just a slight longitudinal incision has to be made so that the spices can penetrate inside but the shape of the chilli is not broken. Cut the ginger into thin slices also. It gives a warm, rich flavor to the pickle and forms a great balance with the slight stewiness of the radish. This entire preparation is very important for the basic flavor of the pickle.
Remove extra water by applying salt, this is where the biggest mistake is made.
To ensure that the pickle lasts for a long time, an important step is to drain the water from the vegetables. Radish and chilli have high water content, and if this water remains in the pickle, it can spoil quickly. Therefore, apply salt to radish, ginger and chilli and leave it for about an hour. Salt draws out excess water from inside them. After an hour, drain the water by pressing the radish strips lightly with your hands and if you wish, you can dry them by spreading them on a cloth for a few minutes. Due to this step, the pickle neither becomes too wet nor does it get moldy quickly. Many people skip this process and because of this the quality of the pickle deteriorates. Therefore do not skip this step at all.
Only the right balance of mustard seeds, turmeric and red chilli spices will give the desi taste.
Now comes the turn of the actual seasoning of the pickle. Mustard seeds are the biggest hero in this radish-chilli pickle. Lightly crush the mustard seeds, do not make powder. Just enough so that the grains crack. Due to this its flavor comes out very good. After this add turmeric, red chilli and salt. If you want market flavor then you can also add one spoon pickle masala. The fresher the spices, the more aromatic and tasty the pickle will be. The right balance of spices makes the pickle perfect. Too much masala can make the pickle bitter while less masala can make the pickle bland. Therefore keep the quantity balanced.
Heated mustard oil – the most important step that adds life to pickles
The most unique thing about this pickle is its oil. Mustard oil is always heated first so that its raw taste goes away and it can give the pickle a completely desi flavor. Heat the oil just enough to smoke, then turn off the gas and let it get lukewarm. Lukewarm oil activates the spices and the taste of the pickle increases manifold. When you pour this oil on radish and chilli, both the color and aroma of the pickle become absolutely wonderful. After this add vinegar or lemon juice to add mild sourness which is the identity of this pickle.
Store properly in glass jars so that the pickle remains crunchy and fresh.
Storage is as important for pickles as its spices. Always keep pickles in completely dry glass jars. The jar can be dried in the sun or by turning it upside down on a hot pan. If there is even a little moisture in the jar, the risk of the pickle getting spoiled increases. After filling the pickle, add some oil on top so that it acts as a seal. Keep the pickle at room temperature for the first day, this is the time for radish and chilli to absorb the spices. Keep it in the refrigerator from the next day so that its crunch remains for a long time.
This sour and spicy desi pickle enhances the taste of every food.
Radish-chilli pickle tastes amazing with every dish. Be it hot parathas, dal-rice, missi roti, khichdi or puri-sabzi… its balance of spiciness and sourness increases the pleasure of eating. In winters, when you often feel like eating something spicy, then this pickle becomes a perfect companion. Once you try it, you will not forget to make it every year.
