21 Dec Pickled red radish
Pickled red radish is a crisp, tangy, and mildly spicy condiment that adds instant freshness to any meal. Made using fresh red radishes (mooli), this quick pickle requires no long fermentation and is ready within a few hours. It pairs beautifully with Indian meals like dal–chawal, khichdi, rotli, paratha, or even as a crunchy topping for salads and sandwiches. Naturally low in calories and rich in antioxidants, pickled red radish is both flavorful and nutritious.
Ingredients
Red radish (washed & thinly sliced) – 2 cups
Salt – 1 teaspoon (adjust to taste)
Chilli vinegar – 2 tablespoons
Mustard seeds (rai) – ½ teaspoon
Crushed black pepper – ½ teaspoon
Sugar or jaggery powder – ½ teaspoon (optional, for balance)
PREP TIME
5 minutes
COOK TIME
–
SERVES
–
Instructions
Clean red radish and make thin slices using a mandolin slicer.
Lightly squeeze the slices to remove water (do not discard completely).
Add salt and sugar/jaggery to a jar filled with 2 cups water. Mix gently.Stir til sugar dissolves completely.
Add chilli vinegar, lightly crushed mustard seeds and coarsely crushed pepper corns.
Add the radish slices.
Rest for at least 30 minutes before serving.
Store in an airtight glass jar in the refrigerator for up to 3–4 days.
Health Benefits and Tips
Nutrition
Calories: 25–30 kcal
Carbohydrates: 5–6 g
Dietary Fiber: 2 g
Vitamin C: 15–20% RDA
Potassium: ~150 mg
Fat: <1 g
Sodium: Moderate (depends on salt used)
Health Benefits
Aids digestion due to fiber and natural enzymes
Supports gut health and immunity
Low-calorie, weight-friendly condiment
Antioxidant-rich and detoxifying
✨ Tip: Add grated beetroot or carrot for extra color and nutrition.
Sorry, the comment form is closed at this time.