Forget bland, boring pickles! This Spicy Radish Pickle recipe delivers a vibrant, crunchy explosion of flavor that will transform your snacking and mealtime experiences. Radishes, often overlooked as a simple salad addition, reveal their incredible potential when pickled, developing a delightful tanginess that perfectly complements their peppery bite. This recipe elevates the humble radish to a culinary star, showcasing its versatility and surprising depth of flavor. We're using a blend of spices to create a uniquely satisfying pickle – one you’ll want to make again and again. Prepare for a flavor journey that's both refreshing and exciting.
This isn't your grandmother's pickle recipe; it's a modern take on a classic, packed with bold spices and a satisfying kick. We'll guide you through each step, from preparing the radishes to the precise spice blend that makes this recipe truly special. Ready to discover the magic of spicy radish pickles? Let's dive into the simple, step-by-step process.
Tools Needed
- Knife
- Cutting board
- Pan
- Mixer
- Airtight glass jar
Ingredients
- Radishes
- Cumin seeds: 1 teaspoon
- Coriander seeds: 1 tablespoon
- Mustard seeds: 1 tablespoon
- Fennel seeds: 1 tablespoon
- Fenugreek seeds: 1/2 tablespoon
- Black peppercorns: 1/2 tablespoon
- Salt: to taste
- Black salt
- Turmeric powder: 1 tablespoon
- Crushed red chili powder: 1 tablespoon
- Mango powder: 1 tablespoon
- Celery seeds: 1 tablespoon
- Asafoetida: 1/4 tablespoon
- Mustard oil: 1.5-2 cups
Step-by-Step Instructions
Step 1. Prepare the Radishes
- Peel and cut both ends of the radishes. Peel and prepare all the radishes, then wash and dry them.
- Chop the radishes into thin slices. You can cut them into rounds or any other shape you prefer.
- Dry the chopped radishes in the sun for 2-3 hours to remove excess moisture.
Step 2. Make the Spice Blend
- In a pan, lightly fry cumin seeds, coriander seeds, mustard seeds, fennel seeds, fenugreek seeds, and black peppercorns. Avoid over-frying.
- Grind the fried spices into a coarse powder using a mixer.
Step 3. Combine and Marinate
- Add the spice powder to the radish, then add salt, black salt, turmeric powder, crushed red chili powder, mango powder, celery seeds, and asafoetida. Mix well.
- Heat mustard oil in a pan, let it cool slightly, and then add it to the radish mixture. Mix thoroughly to coat the radishes with spices.
Step 4. Ferment and Store
- Keep the pickle in the sun for 4-5 days, then store it in an airtight glass jar.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- The freshest and tastiest radishes are available only in season.
- The pickle should have a perfect balance of radish crispness and spices.
- Do not over-fry the spices.
- Ensure every piece of radish is well coated with spices.
Nutrition
- Calories: 200-250
- Fat: 15-20g
- Carbs: 10-15g
- Protein: 2-3g
FAQs
1. Can I use different types of radishes?
Yes! While red radishes are classic, you can experiment with white, watermelon, or even daikon radishes for variations in flavor and texture.
2. How long do these pickles last?
Properly stored in an airtight container in the refrigerator, these pickles will last for about 2-3 weeks. They'll likely be gone sooner!
3. Can I adjust the spice level?
Absolutely! Start with less chili flakes or a milder chili powder if you prefer less heat, and add more to taste if you like it spicier.
So there you have it – a simple yet incredibly flavorful spicy radish pickle recipe that's perfect for adding a zing to any meal. Enjoy the satisfying crunch and vibrant taste of these homemade pickles, and don't be afraid to experiment with different spices to create your own unique variations. Happy pickling!