👨‍🍳 조리법

1. 1

   Wash the radish and carrot thoroughly. Peel if desired, and cut them into cubical thin strips.

2. 2

   Spread the cut radish and carrot thinly on a clean cloth, baking paper, or a large shallow container. Sun-dry them for at least one to two days, or until they are fairly light and have a slightly leathery texture. Ensure they are dried evenly.

3. 3

   In a pan, roast the mustard seeds and cumin seeds over low flame until lightly brown and fragrant. Let them cool, then grind them into a coarse powder.

4. 4

   In a separate pan, heat the mustard oil until smoking hot. Immediately turn off the stove and let it cool completely.

5. 5

   In a large mixing bowl, combine the sun-dried radish and carrot, chopped green chilies, ground roasted seeds, garam masala, coriander powder, turmeric powder, and salt. Mix well.

6. 6

   Pour the cooled mustard oil over the mixture. Mix thoroughly, ensuring all the ingredients are well coated. Use gloves if preferred.

7. 7

   Transfer the pickle into sterilized jars or containers. Seal tightly and let it ferment for at least a week before consuming. Store in a cool, dark place.