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.

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How to make Nepali style home made pickle (achar)!

Hello dear friends!

Today I am sharing a new recipe – how to make Nepali style pickle (achar).  It can be served as a side dish.  All my friends have liked this pickle the most.  We can serve with beaten rice, poori tarkari, selroti etc.  Generally, I serve this pickle with rice (dal bhat). We can find the ingredients for this anytime anywhere. It is really simple to make. I hope you enjoy this recipe too.

ingredients required for the pickle

Ingredients

  1.  White or red radish 200gm (मुला)
  2. Local or any type cucumber 200 gm
  3. Cherry tomatoes (or any other ripe tomatoes) 200 gm
  4. Fresh green chillies 3 pieces chopped
  5.  Lemon 2 pieces
  6. Sesame seed 100 gm (तिल)
  7. Salt to taste
  8. Fenugreek seed half tablespoon
  9. Cilantro 1 bunch for garnish (धनियाँ)

Step 1. First wash  radishes, cucumber properly and chop into small same sized pieces. Step 2.  Take a container and put all the chopped radish and cucumber into it.  Spray half a tablespoon salt over the chopped cucumber and radish. Cover the container and  leave aside for one hour until all the vegetable water comes out.  This will stop your pickle from being watery and soggy. Step 3. Take tomatoes and fine chop them. Cook the chopped tomatoes with a cup of water until cooked. After cooked fully, the tomatoes looks like tomato paste as shown in the photo below.  Continue reading