Crispy & Spicy Raddish Pickle at HomeVeg

1

Wash and peel the radish properly.

2

Cut the radish into long sticks or medium-sized pieces.

3

Spread the radish pieces on a cloth and let them dry for 1–2 hours.

4

Heat mustard oil until slightly smoky and let it cool a little.

5

In a large bowl, add radish, salt, turmeric powder, red chilli powder, mustard seeds, fennel seeds, fenugreek seeds, and hing.

6

Pour mustard oil and lemon juice over the radish.

7

Mix everything thoroughly until the radish pieces are well coated with spices.

8

Transfer the pickle to a clean and dry airtight container.

9

Keep the pickle for 2 days so the spices absorb properly.

10

Serve with paratha, dal-rice, or regular meals.