Mula Ko Achar (Radish Pickle) मुलाको अचार
Mula Ko Achar is a traditional Nepali dish made by fermenting freshly harvested radishes with spices, resulting in a deliciously complex flavour that can be enjoyed on its own or as a side dish with rice, curries, and lentils. Every Nepali household has its unique recipe for this fermented pickle, passed down from generation to generation. It is an acquired taste that may take some time to appreciate fully, but once you do, you will be hooked. Fermented foods like radish pickle have numerous benefits for gut health. Mula Ko Achar can easily be preserved for several months and up to a year.
- Prep time
- 48 hr
- Cook time
- 20 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 kilogram White radishes (Mula) (Daikon Radish, approximately 3 large sized radish)
- 5 Fresh chillies
- 1 teaspoon Red chilli powder
- 1 teaspoon Timmur powder
- 3 teaspoon Sea salt (Non iodised)
- 4 teaspoon Coriander powder
- 2 tablespoon Garlic paste
- 2 tablespoon Ginger Paste
- 5 tablespoon Yellow mustard seeds ( Roasted and ground )
- 2 teaspoon Fennel Seeds
- 1/2 cup Vegetable oil
- 2 teaspoon Turmeric Powder
- 8 Dried Red Chilly
Instructions
- 1
Prepare the Radish
- 2
Start by washing the radishes and discarding the tops and trimming the root tips.
- 3
Peel the outer skin with a peeler.
- 4
Cut the radishes into one-inch-long fingers, and place them onto paper towel or newspaper.
- 5
Place the cut radish fingers in direct sunlight for two days. Alternatively, you can use an oven or air fryer on a low heat or dehydrator to dry and dehydrate the radish.
- 6
After drying, the radish should be wilted, limp, and flexible, which is exactly what you want. Once dried and ready add to a large mixing bowl.
- 7
Prepare the Spice Paste
- 8
Toast the mustard seeds and fennel seeds for 30 seconds in a small pan until aromatic (if you are using whole coriander seeds or whole timmur seeds then also toast them now),
- 9
Add the toasted mustard seeds and fennel seeds to a grinder and grind them coarsely. Set aside in a bowl.
- 10
Add the green chilly, garlic and ginger to the grinder. Grind to a fine paste. Put the paste into the bowl.
- 11
Add to this bowl the red chilli powder, timmur powder, coriander powder, and salt. Mix everything well to create the spice paste
- 12
Add the spice paste to the large mixing bowl with the dried radish
- 13
Tempered Oil and Mixing
- 14
Heat the vegetable oil in a pan, add dried chilly and the turmeric powder. Fry for 15 seconds until fragrant.
- 15
Turn off the heat and pour the oil over the radish and spice mixture. Mix them well using your hands with gloves or a spatula. Make sure all the dried radish is covered with the spice paste.
- 16
Jar and Ferment
- 17
Put the mixture into clean glass jars, pressing the radish down as much as possible to make sure they are compactly filled in. Make it as compact as possible and remove excess air bubbles in between.
- 18
Put the jars in direct sunlight for at least a week to let the radish ferment. During this time, the achaar will develop its unique flavor and aroma.
- 19
Storage and Serving
- 20
When taking out the pickle, make sure to use a dry spoon/fork to avoid any moisture getting into the pickle.
- 21
If you want the pickle to be more sour, store it outside in a cool, dry cupboard out of direct sunlight, allowing it to ferment further. This is ideal for mula ko achar that you want as a side dish to rice.
- 22
If you want the achar to be less sour, store it in the fridge. Refrigerate it for 1-2 days before you actually eat it. Refrigerating the pickle makes the taste fresh, and sourness is maintained at a consistent level.
- 23
The achaar can easily be preserved for several months to a year or more. Frequently check for any signs of it going off/mould.