• 20 red radishes, thinly sliced
• 1 tablespoon salt
• 1/3 cup oil (preferably mustard)
• 1 teaspoon black mustard seeds
• 1 teaspoon panch phoron (Bengali 5-Spice Blend) ( cumin, coriander, fenugreek, mustard, fennel seeds in equal portion)
• 2 limes
• 1 teaspoon turmeric
• 1 teaspoon red chili powder
• 1 tablespoon grated ginger
• 1 teaspoon sesame seeds
• 1 teaspoon sugar ( optional)

Place the radishes and the salt in the colander for about 20 minutes.

Heat the mustard oil for about 1 and 1/2 minutes until the oil is smoking.

Add in the mustard seeds and wait till they crackle.
Grind the panch phoran to a powder.

Add in the radishes and reduce the heat to low.Cut the limes and squeeze the juice in a separate container.

Add in the turmeric, ginger and chili powder and toss to coat and cook for about 1 minute.

Add in the lime juice and the ground panch phoron and the sugar.

Add in the sesame seeds, stir well and turn off the heat.
Let the radish pickle cool thoroughly.

Store in clean , dry jars. They can be sealed or stored in the refrigerator for up to six months.

by Pak101.com (few years ago!) / 1205 views