मूली का अचार | गाँव का देसी लच्छेदार मूली का अचार | देसी तरीके से बनाएं बिना सिरका वाला टेस्टी अचार

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Today, we bring you a delicious and traditional recipe for Lachedar Mooli ka Achar—a spicy and crunchy radish pickle made without vinegar. This homemade pickle, packed with aromatic spices and the goodness of mustard oil, will add a burst of flavor to your meals. Perfect to enjoy with parathas, roti, or dal-chawal.

Ingredients:

Radish (Mooli): 5 kg (grated into long, thin strands)
Salt: 100 grams (adjust to taste)
Turmeric Powder (Haldi): 50 grams
Red Chili Powder: 100 grams (adjust to taste)
Coarsely Ground Mustard Seeds (Rai): 200 grams
Fenugreek Seeds (Methi Dana): 50 grams
Fennel Seeds (Saunf): 100 grams
Nigella Seeds (Kalonji): 50 grams
Asafoetida (Hing): 1/2 tsp
Mustard Oil: 1 liter (or more, as needed)

Preparation Steps:

1. Prepare the Radish:
Peel and wash the radish. Grate it into thin, long strands (laccha).
Sprinkle the radish with half the salt (50 grams) and mix well.
Spread the salted radish on a clean cloth or tray and dry in sunlight for 1–2 days, or until most of the moisture is removed.

Tip: Cover with a thin cloth to protect it from dust.

2. Prepare the Spice Mix:
Lightly roast fenugreek seeds, fennel seeds, and nigella seeds on low heat for enhanced flavor.
Coarsely grind the roasted seeds.
In a large mixing bowl, combine the ground spices with the remaining salt, turmeric powder, red chili powder, coarsely ground mustard seeds, and asafoetida.

3. Mix the Achar:
Once the radish is dry, mix it with the prepared spice mix in a large bowl. Ensure the grated radish is well-coated with the spices.

4. Prepare the Oil:
Heat mustard oil until it reaches its smoking point. Turn off the heat and let it cool slightly.
Pour the warm oil over the radish and spice mixture, mixing thoroughly. The oil should coat the radish well.

5. Pack the Pickle:
Transfer the mixture into clean, sterilized glass jars. Press down the mixture to remove any air pockets.
Add extra mustard oil on top to ensure the radish is submerged, which prevents spoilage.

6. Sun-Dry the Pickle:
Close the jars tightly and place them in sunlight for 4–5 days. Shake the jars daily to distribute the spices evenly.

Tips for Perfect Pickle:
Always use clean, dry utensils to avoid contamination.
Adjust chili and salt as per your taste preference.
Store the pickle in a cool, dry place after it is ready.

Thank you for watching this delicious recipe for Lachedar Mooli ka Achar on Vidya ji ka Kitchen. We hope you enjoyed learning this easy and traditional way to make homemade radish pickle.

If you try this recipe, do share your feedback in the comments below—we’d love to hear from you!

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See you next time with another exciting dish! Until then, take care and happy cooking! 😊

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