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.
Mooli Ka Achaar
Serving: 200 ml jar
Ingredients
Method
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.
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