Taste: Tangy, Spicy, and Delicious!
We often make various types of pickles to enjoy with our meals—like tomato, potato, radish, sesame seed, soybean, and onion pickle, among others. Among these, radish pickle stands out with its unique, tangy flavor that enhances any dish.
Making this pickle isn’t just about taste—it’s also a simple way to add more nutrition to your diet. Here’s what radishes bring to the table:
· Rich in vitamins and minerals, including Vitamin C, B6, calcium, and potassium.
· Low in calories, so you can enjoy it freely.
· Boosts immunity and skin health through collagen-supporting Vitamin C.
· Supports digestion naturally with its high fiber content.
While radish pickle might not be as famous with the newer generation, it was once deeplyloved by our elders and remains a staple in many village households.
These days, people often eat radish raw in salads, completely overlooking the traditional ways our parents enjoyed it. I still remember eating radish pickle with roasted corn and boiled ricebean—a simple, delicious combination that brings back warm memories.
Why do I love radish pickle?
When I was around 8 years old, I suffered from jaundice and had to follow a strict, bland diet. There were days I almost skipped meals because the food felt so tasteless. Then, my grandmother introduced me to her radish pickle.That’s when everything turned around—my meals suddenly had flavor and joy again, all thanks to that humble pickle.
Let’s make it the traditional way.
You can see the required ingredients in the above picture.
section 1: Ingredients: Radish, coriander leaf, roasted dry red chillies, lemon, salt, garlic(optional)
To make this pickle, I use common Nepali kitchen tools found in almost every household: the silauto (सिलौटो) and lohoro (लोहोरो). Together, they work like a traditional pestle and mortar—ideal for grinding spices the authentic way.
How to Make Radish Pickle at Home
section 2:
Step 1: Prepare the Radish
Take fresh radish, wash it well, and cut it into small, even pieces.
Step 2: Prepare Fresh Coriander (Optional)
Take a few fresh coriander leaves, wash them, and chop finely. This adds a fresh, herby note to the pickle.
Step 3: Roast the Dried Red Chilies
Roast dried red chilies directly over a flame until they are slightly charred and fragrant. Let them cool before grinding.
Step 4: Prepare Fresh Lime
Cut a small piece of fresh lime to use later for tanginess.
section 3:
lets start
Step 1: Making the Spice Base
- Take dry roasted chillies (सुकेको पोलेको खुर्सानी) and salt in a traditional silauto (सिलौटो)-lohoro (लोहोरो) (grinding stone) or a small food processor( mortar and pestle)
- Grind well until the mixture becomes a fine powder. The aroma should fill your kitchen—this is when you know it’s perfect.
Step 2: Adding Freshness
- Add freshly chopped coriander (dhaniya patta) to the ground spices.
- Grind again briefly—just enough to combine and release the coriander’s fragrance, but not so much that it becomes a paste.
Step 3: Incorporating the Radish
- Now add the chopped radish (mula/kataiako mula) to the mixture.
- Gently crush or smash everything together. The goal is to blend the flavors while keeping some texture—don’t over-process. In Nepal, we often use our hands to lightly mash, feeling the ingredients come together perfectly.
Step 4: The Final Touch
- Finally, squeeze fresh lemon or lime juice (nibua ko ras) over the mixture.
- Mix gently with a spoon or clean hands until everything is evenly coated with the tangy citrus.
Step 5: Resting Time
- To enhance its flavour, cover and let it sit for 10-15 minutes before serving.
It goes with every dish, especially with: Dal Bhat Tarkari(rice, lentils, and vegetables), Dhido or Roti, Meat curry etc.