Radish Pickles (Mula Achar)
Radish Pickles, or Mula ko Achar, are a popular and flavorful side dish in Nepal. Made from fresh radish, these pickles combine crunchy texture with a spicy and tangy taste. The radish is typically cut into small pieces and mixed with mustard oil, salt, turmeric, red chili powder, and sometimes fenugreek seeds or timur for added aroma. Some recipes include garlic or ginger to enhance the flavor.
More than 2 days
Normal
Mildly Spicy
Ingredients
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Directions
Cut off both ends of the radishes.
Peel the radishes and cut them into rectangular pieces about 1 inch in size.
Dry them in the sun for 1 to 2 days.
Once dried and ready, put them in a bowl.
Sterilize glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Finely chop the small green chilies.
In a small frying pan, heat the sunflower oil and roast the mustard seeds, the fenugreek seeds, and the fennel seeds for 30 seconds.
Roughly grind all the seeds.
Don't throw away the oil.
Mix the radishes, the small green chilies, the red chili powder, the timur powder (or Sichuan pepper) , the salt, the garam masala , the ground seeds and the turmeric powder. Mix well. Let stand for 30 minutes.
Then add the radishes mixture to the pan and stir gently. Let it cook for 5 minutes.
Put the mixture into the glass jars.
Place the jars in direct sunlight for a week to allow the radishes to ferment.
Ready! Enjoy the pickles as an accompaniment to many dishes: rice dishes, pasta dishes, meat dishes, vegetable dishes, buckwheat porridge (dhindo), maize porridge (makai ko dhindo).
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