Nepali style homemade fermented radish and carrot pickle (mula ra gajar ko shisha achaar)!

Hello all!

Today I am sharing instructions about how to make preserved radish and carrot spicy pickle at home easily in a jar. It is also one of the favorite staff pick during our lunch time with rice and lentil dish. We can store this pickle for upto 6 months. Most of the year, I prepare such 5 to 10 kg of such pickles because everybody loves them. I have also prepared hog plum pickle upto 30 kg in a year. You can visit this link for that recipe. So, here we go instructions on how to make easy Nepali style jar pickle or shisha ko achar /सिसाको अचार . The ingredient quantity I present here can fill upto 3 large size jars so please be careful about how much you want to make.

Ingredients

  1.  White radish सेतो मुला 5 kg
  2. Carrot गाजर  2 kg
  3. Green chilly हरियो खोर्सानी 200 gm
  4. Mustard oil तोरी तेल 1 liter
  5. Mustard seed तोरिको दाना 200 gm
  6. Cumin seed जिराको दाना 50 gm
  7.  Garam masala 50 gm
  8. Coriander powder धनीया धुलो 50 gm
  9. Turmeric powder बेसार 50 gm
  10. Salt to taste

Instructions

We will need at least two days for this process. Step 1-3 needs to be done on day 1 and step 4 onward the next day.

Step 1:  Wash radish and carrot and put them in a large container. I have peeled some outer layer but it is not necessary.

Step 2:  Cut washed radish and carrot into cubical thin strips as shown below

Step 3: Now, we have to sun dry these diced carrot and radish for at least a day. In a nanglo or table or a large shallow container, place clean clothes towel, baking paper or clean paper. Then spread the radish and carrot above it. You can leave it out in the sun for one or more days depending on how strong the sun is. The cut pieces should be fairly light once it is dried. Transfer the dried pieces into a large container when you are satisfied with its drying in a day or two.

I spread them onto a table with a clean tablecloth on top (right). Make sure to spread them as thinly as possible to ensure good drying.

Step 4: In a pan roast mustard seeds and cumin seeds in low flame until light brown. Then grind this roasted mix either in the traditional stone grinder or an electric grinder. I did it by hand in my stone grinder.

Step 5: Heat a pan and add mustard oil. Keep the flame high. Heat oil until smoking and then turn off the stove. Let it sit and when it is completely cold, then let’s start mixing all ingredients together. Chop green chillies and the amount is determined by how hot you like your spices. Add these chopped chillies, grind roasted mix, oil, coriander powder, turmeric powder, salt and garam masala to the dry carrot and radish. Mix thoroughly.

Step 5: Now, put this pickle mix in bottles or jars. Make sure the bottle jar or plastic containers are dry so pickles will last longer. Whenever the weather is good, bring out the pickle under the sun. The pickles will be ready after a month. Then we can keep them for 5 to 6 months.
These bottled pickles will be a flavorsome addition to your kitchen for many months to come.

Enjoy these savory spicy pickles.

 

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