Ingredients
Radish, Garlic & Green chili
- 1-1.5 kg white radish
- 10-12 green chili
- 10-12 garlic
Spices
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tbsp ground turmeric
- 1 tsp kashmiri red chili powder
- 1½ tsp red chili powder (adjust to heat preference)
- 1 tbsp mustard seeds (ground)
Seasoning
- salt (to taste)
- ½ tsp fenugreek seeds
Oil
Instructions
Peel and Dry Radish
- Peel the radish and cut it into thin sticks or small bite-sized pieces.1-1.5 kg white radish
- Also slice the garlic and green chilies.10-12 green chili, 10-12 garlic
- Place the pieces on a platter and soak them in the sun for 12–24 hours. Dry the radish.
Prepare Mustard Seed
- Dry roast the mustard seeds in a pan over medium heat until they start to pop and release a nutty aroma.
- Allow them to cool completely, then grind them into a fine powder.
Spicing the Radish
- In a mixing bowl, add the dried radish, chili, garlic with all spices and seasoning.1 tsp ground cumin, 1 tsp ground coriander, ½ tbsp ground turmeric, 1 tsp kashmiri red chili powder, 1½ tsp red chili powder, salt (to taste), 1 tbsp mustard seeds
- Next, mix thoroughly to ensure the spices evenly coat the radishes.
Tempering
- Heal oil in a pan.½ cup mustard oil or any vegetable oil
- Once hot, add fenugreek seeds to the hot oil and fry until dark brown but not burnt.½ tsp fenugreek seeds
- Immediately pour the hot oil over the spiced radish.
- Toss everything together thoroughly.
- Taste and adjust salt if needed.
Storage
- Let it sit for at least 15 minutes before storing it in an airtight container.
- Store in an airtight container and let it soak in the sun for 7–10 days.
- After a few days, it will start to turn sour.
- If you want it more sour, let it sit longer but 7 days is usually enough for me. After that, store it in the refrigerator.
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 1403kcal | Carbohydrates: 90g | Protein: 13g | Fat: 116g | Saturated Fat: 13g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 68g | Sodium: 1803mg | Potassium: 2671mg | Fiber: 36g | Sugar: 41g | Vitamin A: 1515IU | Vitamin C: 285mg | Calcium: 408mg | Iron: 9mg
Subscribe and stay updated! SpoonBun
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!