Mogri Ka Achar is a traditional winter pickle made with radish pods, also known as mogri. Known for its tangy and spicy flavor, this homemade delicacy is a perfect accompaniment to Indian meals, especially during the chilly months. Here's a step-by-step recipe to make this delightful pickle at home.
Ingredients
- 500 grams radish pods (mogri), washed and dried
- 2 tablespoons mustard seeds (coarsely ground)
- 1 tablespoon fennel seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust as per taste)
- Salt to taste
- 3 tablespoons mustard oil (or any preferred oil)
- A pinch of asafoetida (hing)
Preparation Steps
- Prep the Mogri: Wash the radish pods thoroughly and dry them completely. Ensure there is no moisture as it can spoil the pickle. Cut the pods into bite-sized pieces if needed.
- Prepare the Spice Mix: In a bowl, mix mustard seeds, fennel seeds, fenugreek seeds, turmeric powder, red chili powder, and salt.
- Heat the Oil: In a pan, heat mustard oil until it reaches smoking point. Allow it to cool slightly before adding asafoetida.
- Combine Ingredients: Mix the mogri pieces with the prepared spice blend and pour the cooled oil over them. Toss well to coat evenly.
- Sun-Dry: Transfer the mixture to a clean, dry glass jar. Cover it with a muslin cloth and place it in sunlight for 3-4 days, stirring occasionally.
- Store and Enjoy: Once the pickle is ready, store it in an airtight container. Serve it with parathas, rice, or any Indian meal for an added zing.
Tips for Best Results
- Ensure all ingredients, especially the mogri, are completely dry to prevent spoilage.
- Adjust the spice levels according to your taste preference.
- For a tangier pickle, add a few drops of lemon juice before storing.
