Radish Achaar


  • 2 big radish
  • 1 tsp chili flakes or 2-3 green chilis
  • Mustard seeds, ground
  • Fenugreek seeds


  1. Peel the radish.
  2. Cut into long, fry-shaped slices, adjust the size to the jar they will be stored in, add salt, add to a pot, and put in fridge for 60-90 minutes.
  3. Remove the excess water, dry with a towel or similar.
  4. Add chili flakes and ground mustard seed. Take a teaspoon of besar and pour it in one spot over the radish to make a mound. Do not stir yet!
  5. Fry methi with a lot of oil until black, pour over the besar.
  6. Add to a medium-sized jar.
  7. Let it sit in the sun for 3-5 days.