Do you also find plain food boring? Do you crave something spicy and tangy with your dal-rice or roti? If yes, then this recipe is perfect for you. During the winter season, a meal feels incomplete without radish pickle on the plate.

Radish pickle not only enhances the taste but is also very beneficial for the stomach. The best part is that you don't need to spend hours making it. This is a quick and easy pickle that will be ready in minutes and will last for months.

Ingredients for Radish Pickle:
Fresh radishes: 500 grams (cut into long pieces)
Mustard oil: half a cup (the key to the flavor)
Spices: Mustard seeds (yellow or black), fennel seeds, fenugreek seeds, nigella seeds
Powdered spices: Turmeric powder, red chili powder, salt (to taste)
For tanginess: Lemon juice or a little vinegar

Method for making Radish Pickle:
First, wash and peel the radishes and cut them into your desired shape. Most importantly, after cutting the radishes, dry them in the sun or under a fan for a few hours. Remember, there should be no moisture left in the radishes, the pickle may spoil quickly.

Now comes the magic of the spices. In a pan, lightly roast the fennel seeds, mustard seeds, and fenugreek seeds. When the spices release a fragrant aroma, turn off the gas and grind them coarsely. This is the spice mix that will give your pickle that delicious, tangy flavor.
Now heat the mustard oil until it starts to smoke, then let it cool slightly. In a large bowl, take the dried radishes, add the prepared spice mix, turmeric powder, red chili powder, salt, and nigella seeds. Pour the lukewarm oil and lemon juice/vinegar over it and mix well.

And that's it, your spicy radish pickle is ready! You can eat it immediately, but the real flavor develops after 1-2 days when the radish fully absorbs the spices. Store it in a glass jar.

Believe me, when you serve this with parathas or dal-rice, your family will be licking their fingers and showering you with compliments!