Mooli ka Achar Recipe (also called as Mooli ka Kuchha or Mooli ka Kucha) is one of those winter pickles that might not be as famous as mango achar, but it definitely holds a special place in our hearts — and our plates.
I still remember, as a kid, when grated mooli was left in the sun to dry, the strong smell would fill the entire courtyard. Honestly, it wasn’t the most pleasant smell—but the taste of the pickle? Totally worth it!
This grated radish pickle is spicy, tangy, and surprisingly simple to make. No cooking needed. It comes together in just a few minutes and is ready to enjoy in a couple of days.
If you’re someone who loves bold desi flavours, this one’s for you. (step-by-step-recipe-video)
About Mooli ka Achar Recipe:
When you think of radish pickle , winters often come to mind. But the beauty of today’s markets is that fresh radish is available almost all year round.
That means you don’t have to wait for chilly days to enjoy the bold and punchy flavours of Mooli ka Achar Recipe.
Mooli ka Kuchha or Mooli ka Kucha, transforms simple radish into a masaledaar treat with hardly any effort.
The trick is in grating the radish finely so it quickly soaks up all the spicy, tangy goodness.
The best part? No cooking, no long waits. Just grate, mix, and let the spices work their magic. In just a day or two, you have a soft, fresh, ready-to-eat pickle that’s bursting with flavour.
Earlier, mooli achar meant chunky pieces soaking for weeks in oil. But this instant version keeps things light, fresh, and perfectly sharp thanks to raw mustard oil — something every true pickle lover cherishes.
So whether it’s winter or summer, if you’re craving homemade achar that’s quick, easy, and full of desi flavours, this recipe has got you covered!
You can check Aam ka Kuchha Recipe also which I made recently.
Serving Suggestion:
Mooli ka kuchha pairs best with:
Hot dal-chawal
Parathas, especially mooli paratha
Khichdi
Theplas
As a spicy spread in wraps and sandwiches
Storage Suggestion:
Store in a clean, dry glass or ceramic jar.
Always use a dry spoon to take out the pickle.
Keep in a cool, dry place or refrigerate.
Stays good for up to 2–3 months if refrigerated.
Why You Should Make this Recipe:
Quick and Easy: Comes together in minutes.
No Cooking: Just mix, store, and enjoy.
Bursting with Flavours: Bold, tangy, and spicy.
Perfect for Winters and summer both: You can make this recipe in winter or summer both.
Healthy Ingredients: Made with simple pantry spices and fresh radish.
Pro Tips for the Best Mooli ka Achar Recipe:
Use fresh, firm, and juicy radishes for the best flavour.
Always remove excess moisture by airing the grated mooli under a fan — this helps prevent spoilage.
Prefer raw mustard oil for authentic sharpness.
Adjust salt carefully; radish tends to release water later.
Shake the jar once daily for even mixing during the first 2–3 days.
Refrigerate after a week for longer shelf life.
Looking for Some More Recipes Like this:
Subscribe for More Deliciousness!
I hope you liked this recipe and are excited to try this Mooli ka Achar Recipe.
Subscribe to my email list to ensure you’re the first to get these recipes. You’ll receive updates and new recipes delivered straight to your inbox.
It’s the best way to keep up with all the tasty things happening here. Don’t miss out—subscribe today and join our community of food lovers!
Basic Ingredients Used to Make this Instant Mooli ka Achar:
Mooli (Radish): The hero of this recipe! Fresh, juicy radish brings a natural pungency and crunch that makes every bite exciting.
Turmeric Powder: A golden touch that not only adds bright colour but also acts as a natural healer and preservative.
Red Chilli Powder: Adds the much-needed spicy kick and that beautiful red hue which makes the pickle so inviting.
Hing (Asafoetida): A little pinch goes a long way — it gives depth to the flavour and helps with digestion.
Salt: The unsung hero! It draws out moisture, balances the tang, and keeps the pickle fresh for longer.
Kalonji (Nigella Seeds): Brings a subtle smoky-oniony taste that makes the achar taste even more authentic.
Ajwain (Carom Seeds): Adds a punchy flavour and aids digestion beautifully.
Lemon Juice: Freshens up the pickle with a tangy brightness that lifts all the spices.
Raw Mustard Oil: The soul of a good North Indian pickle! It gives that sharp, rustic aroma and acts as a natural preservative.
Mooli ka Achar Recipe
Ingredients
- 2 mooli radish, grated
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 2 pinches hing
- 1 tbsp salt
- ½ tsp kalonji
- ½ tsp ajwain
- 2 nos lemons Juice
- ¼ cup mustard oil raw
Instructions
- Grate the mooli using a fine grater.
- Once done squeeze grated radish using your hand, little by little.
- Once done spread it on a clean cloth or plate and keep it under a fan for 1–2 hours to remove excess moisture.(if proper sunlight is available then you can keep under the sun)
- Now in a bowl add turmeric, salt, kalonji, ajwain, red chilli powder, mustard oil and lemon juice.
- Mix everything well.
- Transfer the semi-dried grated mooli to it and combine everything well.
- Store in a clean, dry jar.
- Let it sit for 1–2 days to allow the flavours to develop.
- Your spicy and tangy grated radish pickle is ready to be enjoyed!
- Refrigerate for longer shelf life.
Nutrition
Frequently Asked Question About this Recipe:
How long does Mooli ka Achar Recipe last?
It stays good for 2–3 months if kept in the refrigerator and handled with a clean, dry spoon.
Can I eat it immediately?
Yes, but the flavours become more developed and balanced after 1–2 days.
Why use raw mustard oil and not heated?
Raw mustard oil brings a traditional sharpness and authentic North Indian flavour.
Can I add more spices?
Yes, you can adjust according to your taste. Some people also add crushed mustard seeds or green chillies.
Is this pickle very spicy?
It has a bold, spicy kick, but you can adjust the chilli powder to your liking.
My Recommended Product:
If you regularly make pickles at home, consider using a bharani (ceramic jar). It’s easy to clean, holds a good quantity, and helps your pickles last longer without compromising on taste.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.
Remember that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
I am an independent blogger, and the reviews are based on my opinions. You make the decision, and whether or not you buy something is completely up to you.
You Might Also Want to Try:
If you enjoy traditional pickles and preserves, you might also love these sweet and tangy recipes. They bring the same burst of nostalgic flavors to your meals!
Aam ki Launji – How to make Instant Gudamba Recipe
Aam ka Chunda
Amla Chunda
Aam ka Murabba
Recipe of Mango Jam
Chakka Varatti Recipe | How to Make Traditional Jackfruit Jam at Home
If you liked this No cook mooli pickle and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.
Please take a moment to rate the recipe and leave a comment below to let us know what you thought. Your feedback is invaluable in helping us improve our recipes and providing you with the best culinary experiences.
So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.
Happy Cooking!!!
