Pickle – Radish (Mula) Ko Achar (Nepali Food Recipe)

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(Radish Achar)

  • 2 lb. daikon radish, sliced 1/4-in thick into 2-in lengths
  • 1/2 cup ground mustard seeds
  • 1 teaspoon turmeric
  • 1 tablespoon paprika
  • 1 teaspoon timur (Szechwan pepper)
  • 2 tablespoons hot chili paste
  • 5 tablespoons mustard oil
  • Pinch of asafetida
  • Salt to taste


  • In a large bowl, combine daikon with one tablespoon of salt and let rest for at least four hours.
  • This process accomplishes the extraction of water from daikon.
  • Press daikon pieces between palms to squeeze water as much as possible.
  • Reserve in a bowl.
  • To this, add ground musturd, paprika, timur, chili paste, mustard oil, asafetida and salt.
  • Be careful in adding excessive amount of salt as daikon had already been blanched in salt.
  • Mix all ingredients thoroughly.
  • Put the daikon mixture in a sterilized jar; close lid and allow to rest in a warm place for at least three days for fermentation before serving.
  • Refrigerate to store.

Source: http://nepalicooking.tripod.com./achar.htm
Author: Tulsi Regmi

Originally posted 2009-12-10 22:23:37.

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