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Radish Pickle Recipe
Hot and Spicy, Seasoned Sliced Radishes
- Crush into powder in a plastic bag with a rolling pin, and set aside:
- 1 1/2 teaspoons mustard seeds
- Heat in a small saucepan until the seeds pop, then remove from the heat:
- 1 1/2 teaspoons vegetable oil
- pinch hing
- 1/2 teaspoon cumin/mustard/sesame seeds mixture
- Add and mix well:
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin/coriander powder
- 1/4 teaspoon hot red pepper powder, or to taste
- all the crushed mustard seeds
- Add:
- 1 Tablespoon lime juice (juice from 1/4 lime)
- 1 1/2 teaspoons fresh coriander leaves (cilantro), chopped
- 1 1/2 teaspoons white sugar
- 1 teaspoon salt
- Then add:
- 1/2 cup radishes (any kind), thinly sliced
- If you wish, you may double the spices and add:
- 1/2 cup carrots, thinly sliced (opt.)
- Mix well and chill.
Category | Pickles |
Servings | Makes 3/4 cup |
Serving Size | 1-2 TBS |
Calories | 12 |
Protein | g |
Fat | 0.8 g |
Carbohydrates | 1 g |
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