I guess when you think of pickle, it usually comes when it's winter, or may be I am wrong, but the trend shows that most of the pickles are made and served during winter. And, I guess it makes sense! It's cold out and the pickle surely heats you up. Apart from my analogy, it's time to share you Mula ko Achar (Radish/Daikon Pickle). I love this pickle, usually with beaten rice or roti, but surely, people do serve with rice. I know a lot of my friends do know how to make this recipe but still just thought to share so you can enjoy this winter.
Lasts for until you it's not all gone and is refrigerated for at least a month.
Mula Ko Achar (Radish/Daikon Pickle)
Radish/Daikon - 2 (small sized)
Green/Red Chilies - few if you like to add them
Salt to taste
Red Chili Powder - 1 tsp
Ground Mustard Powder - 2 tbsp
Mustard Oil - 3 tbsp
Steps to follow
Wash Radishes/Daikons with water. Peel the skin where needed and cut them as shown below.
Cut the radishes with the skin attached
Dry them in the sun for an hour. You do not want them to dry out completely so as to restore crunchiness.
Dry onions and chilies in the sun
After an hour, add the dried radishes and/or chilies in a bowl. Add salt to taste, 1 tsp red chili powder, 2 tbsp ground mustard powder and 3 tbsp mustard oil.
Add spices and oil
Mix well and add them in a clean dry bottle to ferment.
Add Radish in a bottle to ferment
Cover with a lid and let it stay in the sun for a week. Check if it has pungent smell when you open the lid. Make sure you shake it well before you serve. Enjoy!