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Homemade Nepalese raddish pickle – Not for the faint hearted

So this is a raddish pickle often found in most Nepalese kitchen. If you cannot stand spice the smell of radish, or have a sensitive stomach, this is definitely not for you. I prepared this pickle following a couple of recipes online (see links below). I will have to admit the output was nothing close to my grandma’s pickle but not bad for a first attempt. And this “not-so-perfect” output has nothing to do with the recipes I followed but it was more because of I believe I didn’t go right with the proportion of ingredients I used. I hope to perfect it in my second attempt but here is how I went anyway:


  • 700gms of radish – peeled and thick julienne cut
  • 3 green chillies – cut lengthwise
  • 2 tablespoons of roasted sesame seeds (I actually used 4 spoons of sesame and that was a bad, bad decision. I know I should have halved this)
  • 1 tablespoon of turmeric powder
  • 2 tablespoon of chilli powder
  • 4 cloves of garlic, thinly sliced. And the same amount of fresh ginger.
  • salt to taste
  • about half a cup of vegetable oil – yea, need lots of this.


Air dry the julienned radish. I left it spread over paper towel for the whole day. Grind the sesame seeds on a pestle. Then basically, just mix all the ingredients together with vegetable oil – use your hands. Do this well. Then fill up a clean, sterilised and dry glass jar with the mixture. I used a 1 litre jar. Top the mixture with oil to prevent any air getting into the mixture. Make sure the jar is air tight. Leave it for at least a week, before feasting on it. (Restrain the urge to open the jar before then!)

Recipes I followed:


This pickle goes so well with a typical Nepalese “daal-bhaat” dinner. But cannot imagine it accompanying any other dish really. The score from the judges – “could do better”. Yes, there will definitely be a second attempt.



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