You will forget to buy it from the market, make such crispy carrot-radish pickle at home in winters:

News India Live, Digital Desk: Pickle Recipe: As soon as the winter season arrives, the mind starts running towards parathas, puris and hot food. And the taste of such food is incomplete unless there is spicy homemade pickle in the plate! Winter’s sweet carrot and spicy radish pickle is like the life of this season. Its crispiness and sour-spicy taste add life to any boring food.

But people often complain that the pickle made at home is either not as tasty as the market one, or it starts spoiling within a few weeks. If you also have the same problem, then don’t worry. Today we are going to tell you the traditional and easy way of making pickle, by which your carrot-radish pickle will not only be very tasty, but will also not spoil at all for months.

What is required for pickle? (Material)

• radish: ½ kg (cut lengthwise)
• Green chilly: 10-12 (cut down the middle, optional)
• Mustard Oil: 1 cup
• Mustard (Yellow Mustard): 3 tbsp
• Fennel: 2 tbsp
• Fenugreek seeds: 1 tbsp
• Turmeric Powder: 1 tablespoon
• kashmiri red chilli powder: 1 tbsp (for colour)
• Hot Red Chilli Powder: 1 tsp (or as per taste)
• Asafoetida: ½ tsp
• Salt: 3-4 tablespoons (or as per taste, the pickle needs a little more salt)
• Nigella (Mangarail): 1 tbsp

The easiest way to make (method)

1. Say ‘bye-bye’ to moisture (the most important step): This is the secret where most people go wrong. Spread the chopped carrots and radish on a clean cotton cloth and keep it in the sun for 3-4 hours. If there is no sunlight, spread it under a fan. Its purpose is to dry out all the moisture from the vegetables, so that the pickle does not spoil quickly and remains crisp.
2. Magic of spices: While the vegetables are drying, let us prepare the pickle masala. Heat a pan on low flame and add mustard, fennel and fenugreek seeds and fry lightly for 1-2 minutes (until a light aroma starts coming out). Now cool these spices and grind them coarsely in a mixer. Do not make powder at all.
3. Cook the oil: Heat mustard oil in a pan on high flame till it smokes. Then turn off the gas and let the oil cool slightly (lukewarm).
4. Mix everything together: Now add sun-dried carrots, radish and green chillies in a large and absolutely dry vessel. Add ground spices, nigella seeds, turmeric, red chilli powder, asafoetida and salt and mix well.
5. Last step: Now pour lukewarm mustard oil over this mixture and mix everything well once again, so that the masala coats the vegetables well.

Your delicious carrot-radish pickle is almost ready! Now fill it in a clean and dry glass jar (Berni). Cover the jar with a lid and expose it to sunlight for 2 to 3 days. By keeping it in sunlight, the pickle cooks faster and its taste also becomes better.

So, what are you waiting for! Make this spicy pickle this winter and double the taste of your food.