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Radish Achar

Ingredients:

  • 2 lb. daikon radish, sliced 1/4-in thick into 2-in lengths
  • 1/2 cup ground mustard seeds
  • 1 teaspoon turmeric
  • 1 tablespoon paprika
  • 1 teaspoon timur (Szechwan pepper)
  • 2 tablespoons hot chili paste
  • 5 tablespoons mustard oil
  • Pinch of asafetida
  • Salt to taste

Cooking Instructions:

In a large bowl, combine daikon with one tablespoon of salt and let rest for at least four hours. This process accomplishes the extraction of water from daikon. Press daikon pieces between palms to squeeze water as much as possible. Reserve in a bowl. To this, add ground musturd, paprika, timur, chili paste, mustard oil, asafetida and salt. Be careful in adding excessive amount of salt as daikon had already been blanched in salt. Mix all ingredients thoroughly. Put the daikon mixture in a sterilized jar; close lid and allow to rest in a warm place for at least three days for fermentation before serving. Refrigerate to store.

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Nepal Standard Time
Monday
December 11, 2017, 3:18 PM