Radish pickle is the Nepali dish usually eaten at the lunch time with the rice and curry. It’s the easy and simple dish that anybody can make at their home and enjoy it anytime as it can be preserved for the many days. Most of the people enjoy this pickle with popcorn and black soya bean in Nepali commonly known as MAKAI AND BHATMAS. It was the easiest snack during the  old time when people used to work on their field. The radish pickle is still famous in the villages where the farmer works on the field all day. It is the best dish to make at home for those people who enjoy eating sour and spicy food. It is the best dish to make as it is under everyone’s budget and no extra ingredients are needed to make.

INGREDIENTS

• Radish 1 kg
• Green chilly 100 gm
• Salt according to taste
• Mustard powder 2 table spoon
• Turmeric 1 table spoon
• Cumin Powder 1 table spoon
• Coriander powder 1 table spoon
• Mustard oil 1 medium cup
• Chilli powder according to the spiciness you want
• Glass container

 DIRECTIONS

At first rinse the radish really clean and cut the radish in dices. Leave the radish in sun for about 1-2 days to reduce the water content of the radish. Pour the dried radish in clean bowl. Put the sliced chillies and pour all the ingredients together and mix it really well. Pour the pickle in the tight glass container by pressing it in a compact manner. Don’t fill the container completely, fill it up to    of the container. Leave the pickle on the sun for about 2 days or according to the intensity of heat. And you can enjoy the pickle for many days. Don’t forget to store in the refrigerator. You can enjoy it with the rice, noodles , popcorn, flat bread or anything you like.