Nepali Radish Pickle ( Mulako Achar)
Ingredients
Daikon Radish – slice it in lengh of 2.5 inches cut it 1/8th in width – 1 kg (2.2 lbs)
Turmeric Powder – one tea spoon
Mustard seeds – grounded – about half a cup
Szechwan pepper (Timur) - 1 teaspoon
Hot chili paste or powder - 2 tablespoons (depends upon how hot you prefer your pickle)
Cocking oil (mustard oil is preferred) – 1/2 cup
Pinch of asafetida (Hing)
Paprika for flavor- 1 tablespoon
Salt to taste
Method:
Put the sliced radish into a bowl and add a spoon of table salt.
Put it to thaw for at least 3-5 hours. (longer time is preferred to get better taste)
It is the process of water out of daikon.
Press white sliced radish to get water out without breaking them and keep it on another bowl one by one.
Add those ground mustard, Szechwan, chilli powder/paste, oil and mix it properly.
Use your hand if possible or take a soft spatula to stir the mixture.
Gradually add hing and salt on it. You may taste it to add salt, as you have already thawed it in salt for several hours.
Mix it and stir it till all the mixture get the same color.
Put mixture in a jar (preferably in glass jar).
Put the top on and let it do its process of fermentation for 4 days.
Check the jar in between and add oil if necessary.
Open the jar after 4 days, enjoy the smell and serve it.
Spicy and hot pickle…….
