Quick Radish Pickle

Quick Radish Pickle.. a delicious winter produce dish loaded with simple yet strong pungent spices that warms up and gives you the health benefits too. Usually served with chapati, roti or parathas this quick pickle can be made with carrot, beet too!! Or even green chillies!! Perfect, crisp vegetable marinated in spice and lastly tempered with sesame oil for a delicious finish. Just perfect!

Once done you can store in a glass jar , in fridge upto a week and open, keep in sunlight for a longer shelf life. Good until the last bite.

Ingredients
Fresh Radish – 1, peeled and cut into batons
Mustard seeds – 1/2 tsp
Fenugreek seeds – 1/2 tsp
Salt – for taste upto 1/2 tsp
Red Chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Sesame oil – 1tbsp
Black cumin /nigella seeds – 1/2 tsp crushed

Method

1. Grind together mustard seeds and Fenugreek seeds into a coatse powder.
2.In a bowl mix together the radish salt, ground spices, red chilli powder and together
3.Mix together with a little white vinegar and let it sit covered for an hour.
4. Heat sesame oil and crushed black cumin/nigellaand pour it on top..
5. Store in a glass jar in fridge upto a week. Keep in sun if possible for a few mornings to extend shelf life. enjoy 😊

Quick Radish Pickle

Recipe by Parveenskitchen.comCourse: Condiments, Indian Cooking, Indian recipes, pickle, Quick and EasyCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

165

kcal

Total time

10

minutes

Delicious Easy quick radish pickle that goes really well with roti and rice

Ingredients

• Fresh Radish – 1, peeled and cut into batons

• Mustard seeds – 1/2 tsp

• Fenugreek seeds – 1/2 tsp

• Salt – for taste upto 1/2 tsp

• Red Chilli powder – 1 tsp

• Turmeric powder – 1/4 tsp

• Sesame oil – 1tbsp

• Black cumin /nigella seeds – 1/2 tsp crushed

Directions

• Method
• Grind together mustard seeds and Fenugreek seeds into a coatse powder.
• In a bowl mix together the radish salt, ground spices, red chilli powder and together
• Mix together with a little white vinegar and let it sit covered for an hour.
• Heat sesame oil and crushed black cumin/nigellaand pour it on top..
• Store in a glass jar in fridge upto a week. Keep in sun if possible for a few mornings to extend shelf life. enjoy 😊

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