Authentic Radish Recipe- Mustard Oil & Spice Fermented Indian Pickle

Last Updated on 2 months by Neha Deshmukh

Authentic Radish Recipe – Mustard Oil & Spice Fermented Indian Pickle

Hey everyone! If you’re anything like me, you absolutely love a good pickle with your meals. There’s just something so satisfying about that tangy, spicy kick, right? Today, I’m sharing a family favorite – my authentic radish pickle recipe. It’s a fermented pickle, bursting with flavor from mustard oil and a blend of warming spices. I first made this years ago, trying to recreate my grandmother’s version, and it’s been a hit ever since! It’s surprisingly easy to make, and the results are SO worth it.

Why You’ll Love This Recipe

This isn’t your average quick pickle. This radish pickle is fermented, which means it develops a complex, delicious flavor over a couple of days. It’s crunchy, spicy, tangy, and incredibly addictive. Plus, fermentation is great for gut health! It’s a fantastic way to add a vibrant, homemade touch to your Indian meals.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 2 nos radish
• 1 tsp turmeric powder (haldi)
• 1 tsp red chilli powder
• 2 pinches hing (asafoetida)
• 1 tbsp salt
• 0.5 tsp kalonji (nigella seeds)
• 0.5 tsp ajwain (carom seeds)
• 2 nos lemon juice
• 0.25 cup raw mustard oil (sarson ka tel)

Ingredient Notes

Let’s talk ingredients for a sec. Using the right ones makes all the difference!

• Radish: We’ll get into radish varieties in a bit, but you want firm, fresh radishes.
• Turmeric: Adds a beautiful color and amazing health benefits.
• Red Chilli Powder: Adjust to your spice preference! Kashmiri chilli powder will give you color without too much heat.
• Hing (Asafoetida): A little goes a long way. It adds a unique savory depth.
• Kalonji & Ajwain: These seeds aren’t just about flavor; they also aid digestion.
• Mustard Oil: This is key. It gives the pickle its signature pungent flavor. Don’t skip it!
• Lemon Juice: Freshly squeezed is best, always.

Radish Varieties for Pickling

While you can use any radish, some are better suited for pickling than others.

• White Radish (Daikon): This is a classic choice. It stays crunchy and absorbs flavors beautifully.
• Red Radish: These are smaller and have a slightly sharper bite. They work well too, but might not stay as crisp.
• Black Radish: These have a stronger, more pungent flavor. Use these if you really love a bold pickle!

The Importance of Raw Mustard Oil

Okay, let’s talk mustard oil. It’s not for everyone, I know! It has a strong, pungent aroma. But trust me, it’s essential for this pickle. Raw mustard oil has a unique flavor that you just can’t replicate with other oils. It also helps with the fermentation process. Make sure you’re using raw mustard oil, not the refined kind.

Understanding Hing (Asafoetida)

Hing, or asafoetida, is a resin with a really distinctive smell (some say it smells like sulfur!). Don’t let that put you off! When cooked, it mellows out and adds a savory, umami flavor that’s incredible. It’s also known for its digestive properties.

Kalonji & Ajwain: Flavor & Digestive Benefits

Kalonji (nigella seeds) and ajwain (carom seeds) are more than just flavor enhancers. They’re both traditionally used in Indian cooking for their medicinal properties, particularly aiding digestion. They add a lovely warmth and complexity to the pickle.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, grate your radishes using a fine grater. You want a nice, even texture.
2. Now, this is important: squeeze the grated radish really well to remove as much moisture as possible. I usually do this with my hands, then press it in a clean kitchen towel.
3. Spread the squeezed radish out on a clean surface (a tray or plate) and let it air dry under a fan or in the sun for 1-2 hours. This helps it semi-dry, which is crucial for the right texture.
4. In a bowl, combine the turmeric powder, red chilli powder, hing, salt, kalonji, ajwain, lemon juice, and mustard oil. Mix well until everything is nicely combined.
5. Add the semi-dried grated radish to the spice mixture and mix thoroughly, ensuring every piece is coated.
6. Transfer the mixture to a clean, dry glass jar. Press down gently to pack it in.
7. Let the pickle sit at room temperature for 1-2 days to allow the flavors to develop and the fermentation to begin.
8. Finally, refrigerate the pickle for an extended shelf life and to slow down the fermentation process.

Expert Tips

Here are a few things I’ve learned over the years:

• Achieving the Right Radish Texture: The semi-drying step is key for a crunchy pickle. Don’t skip it!
• Ensuring Proper Fermentation: Room temperature is important for the first 1-2 days. Don’t put it in the fridge right away.
• Spice Level Adjustment: Feel free to adjust the amount of red chilli powder to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Variations:
  • Mild: Reduce the red chilli powder to ½ tsp.
  • Medium: Use the recipe as is.
  • Hot: Add an extra ½ tsp of red chilli powder or a pinch of cayenne pepper.
• Regional Variations:
  • North Indian Style: Some North Indian recipes add a bit of mango powder (amchur) for extra tang.
  • East Indian Style: In some East Indian households, they add a touch of fenugreek seeds (methi) for a unique flavor.
• Festival Adaptations: This pickle is a wonderful addition to festive meals like Diwali or Baisakhi.

Serving Suggestions

This radish pickle is incredibly versatile! It’s amazing with:

• Dal and rice
• Roti or paratha
• Yogurt
• As a side with any Indian meal

Storage Instructions

Store the pickle in an airtight container in the refrigerator. It will last for several weeks, even months! The flavor will continue to develop over time.

FAQs

Let’s answer some common questions:

• How long does this radish pickle last? Properly stored in the refrigerator, it can last for several weeks, even months.
• Can I use a different oil instead of mustard oil? While you can use another oil, it won’t have the same authentic flavor. Mustard oil is really what makes this pickle special.
• What if I don’t have hing (asafoetida)? You can omit it, but it will affect the flavor. If you can find it, it’s worth adding!
• Can I skip the sun-drying/fan-drying step? It’s not ideal, as it affects the texture. But if you’re short on time, you can try to squeeze out as much moisture as possible.
• What type of radish is best for making this pickle? White radish (daikon) is a classic choice, but red radish works well too.
• Is this pickle suitable for people with sensitive stomachs? Fermented foods can sometimes be strong. Start with a small amount to see how you tolerate it.

Enjoy making this delicious and authentic radish pickle! Let me know how it turns out in the comments below. Happy pickling!