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Recipe: Mooli Ka Achaar

April 17, 2022 10:56 IST

Sangita Agrawal shares her mother's special recipe for Mooli Ka Achaar which is made with very little oil.

A tangy, umami-tasting pickle, it is the perfect accompaniment for any Indian meal.

Photograph: Kind courtesy Sangita Agrawal

Mooli Ka Achaar

Serving: 200 ml jar



Note: Mooli Ka Achaar is best eaten when fresh and crunchy.

Make in small batches so it is consumed within 10-15 days.

The use of yellow mustard, instead of regular mustard seeds, will give it a nice golden colour.

Sangita Agrawal lives in Mumbai and publishes the food blog Bliss of Cooking.