Radish pickle is delicious, and during the winter season, radishes become quite affordable in the market. Moreover, it doesn't require much effort to prepare—you can easily make it in just 10 to 15 minutes. This is an "instant" pickle recipe; if you want something quick to serve alongside your meal, this is a perfect choice. While there are many ways to make radish pickle, the version we are discussing here involves slicing the radish and preparing it for immediate consumption—there is no need to wait for hours or days.

Usha, a homemaker from Ranchi, explains that you should start by peeling and thoroughly washing the radishes. Once washed, slice them into thin, small pieces—though you can cut them into any shape you prefer. Place the sliced ​​radishes in a separate bowl.

Ingredients Needed
Next, place a pan (kadhai) on the stove. Add two tablespoons of mustard oil, followed by carom seeds (ajwain), nigella seeds (kalonji), asafoetida (hing), a pinch of turmeric, coriander powder, red chili powder, and salt to taste. Be careful not to overcook it; just 1–2 minutes is sufficient.

Now, add these spices to the sliced ​​radishes and mix well. Squeeze in some lemon juice and combine everything thoroughly. If you like, you can also place the pickle in the sun for a while.

Ready to Eat Immediately—Delicious!
The best part is that you can prepare this in under 10 minutes and serve it right away. It tastes quite tangy and flavorful. You can also add a spoonful of vinegar, which gives it an extra touch of sourness. Whether you add vinegar or lemon juice is entirely your choice; the recipe is complete even without either. It tastes excellent when served with dal-chawal (lentils and rice) or parathas.

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