Carrot, Radish, and Lemon Pickle with 100% Pure Cold-Pressed Mustard Oil: A Tangy, Spicy Delight

Pickling is an age-old tradition that not only preserves the vegetables but also infuses them with mouthwatering flavors that transform ordinary ingredients into tangy, spicy delights. One such traditional pickle is the Carrot, Radish, and Lemon Pickle. This recipe uses 100% pure cold-pressed mustard oil to elevate the pickle's flavor and authenticity.

If you're a fan of crunchy vegetables and love the punch of lemon, this pickle will become your new favorite. It’s perfect for adding a burst of flavor to any meal, and the natural fermentation process offers numerous health benefits. Let’s dive into this vibrant and easy-to-make pickle recipe!

Why Pure Cold-Pressed Mustard Oil?

Mustard oil has been a staple in Indian kitchens for centuries due to its sharp, pungent flavor and health benefits. But why cold-pressed mustard oil? The process of cold-pressing involves crushing mustard seeds at room temperature to extract the oil without using heat. This preserves the oil's nutrients, rich flavor, and its natural color. Cold-pressed mustard oil retains omega-3 fatty acids, antioxidants, and anti-inflammatory properties that are often lost in refined oils. This oil adds a robust flavor to the pickle and serves as an excellent medium for preserving the ingredients.

Ingredients:

For this recipe, we will be using simple, fresh ingredients that are easy to find. Here’s what you’ll need:

- Carrots – 4 medium-sized, peeled and cut into thick sticks

- Radishes – 4 medium-sized, peeled and cut into sticks

- Lemons – 6 large, sliced into quarters

- 100% Pure Cold-Pressed Mustard Oil – 1 cup

- Salt – 3 tablespoons

- Turmeric Powder – 1 tablespoon

- Red Chili Powder – 2 tablespoons (adjust to taste)

- Fennel Seeds – 2 tablespoons

- Fenugreek Seeds – 1 tablespoon

- Cumin Seeds – 1 tablespoon

- Nigella Seeds (Kalonji) – 1 tablespoon

- Asafoetida (Hing) – 1/4 teaspoon

- Sugar (optional) – 1 teaspoon (for a mild sweetness)

 

Step-by-Step Recipe:

1. Preparing the Vegetables and Lemons: 

Start by washing and peeling your carrots and radishes. Make sure to pat them dry with a clean kitchen towel because any moisture left on the vegetables can shorten the pickle's shelf life. Once dry, cut the carrots and radishes into thick sticks (about 2-3 inches long).

Next, thoroughly wash your lemons and cut them into quarters. Remove the seeds to avoid bitterness in the pickle. Lemons add a zesty punch and help in the natural fermentation process. Set all the prepared vegetables and lemons aside in a large mixing bowl.

2. Dry Roasting the Spices:

Spices are the soul of any pickle, and in this recipe, we will be using fennel seeds, fenugreek seeds, cumin seeds, and nigella seeds to impart a burst of flavor. 

In a dry pan, roast the fennel seeds, fenugreek seeds, cumin seeds, and nigella seeds on low heat. Be cautious not to burn them—keep stirring continuously until they become aromatic and slightly golden. This should take about 3-4 minutes. Once done, remove them from the heat and let them cool. Once cool, coarsely grind them using a mortar and pestle or a spice grinder. These ground spices will add a delicious depth of flavor to your pickle.

3. Preparing the Mustard Oil:

Now, heat your cold-pressed mustard oil in a pan until it reaches the smoking point. This step is essential because raw mustard oil can have a sharp, almost overwhelming flavor. Heating it tempers this pungency, making it more palatable. Once the oil reaches the smoking point, let it cool down to room temperature. 

Using cold-pressed mustard oil ensures that the oil's natural goodness is preserved, so you get all the benefits of omega-3 fatty acids, antioxidants, and its anti-inflammatory properties. The strong, spicy aroma of mustard oil perfectly complements the tangy and spicy flavors of the pickle.

4. Mixing the Vegetables with Spices:

Once the oil has cooled, pour it over the prepared vegetables and lemons. Add turmeric powder, red chili powder, asafoetida, salt, and the coarsely ground spice mixture that you made earlier. If you prefer a slight hint of sweetness, you can add a teaspoon of sugar at this stage. Mix everything thoroughly to ensure that the vegetables and lemons are evenly coated with the oil and spices.

5. Fermentation:

The next step is to transfer the mixed pickle into a clean, dry glass jar. Ensure the jar is completely dry to prevent any mold from developing. Pack the pickle tightly into the jar, pressing it down as you go to release any trapped air bubbles. Once filled, seal the jar with an airtight lid. 

Place the jar in a warm, sunny spot for about 7-10 days to allow the pickle to ferment. During this period, give the jar a good shake daily to redistribute the oil and spices. The warmth of the sun helps the lemons soften and release their juices, blending beautifully with the spices and oil.

After 7-10 days, your pickle will have developed a deep, tangy flavor, and the vegetables will have absorbed all the spices. At this stage, the pickle is ready to be enjoyed!

Serving Suggestions:

This Carrot, Radish, and Lemon Pickle is incredibly versatile. It pairs well with almost any meal, adding a burst of flavor and crunch. Here are a few ways to enjoy it:

- With Indian Breads: Serve this pickle as a side with parathas, chapatis, or pooris for a tangy, spicy kick.

- As a Rice Companion: It goes perfectly with plain rice, dal, or curd rice. The contrast between the mild rice and the tangy pickle is irresistible.

- With Snacks: Pair it with snacks like pakoras or samosas to elevate your teatime experience.

- In Wraps and Sandwiches: Add a few pieces of this pickle in wraps, sandwiches, or even burgers for an added punch of flavor.

Storage and Shelf Life:

This pickle can be stored in an airtight jar for up to 3 months. Make sure to always use a clean, dry spoon when serving the pickle to prevent contamination. The cold-pressed mustard oil acts as a natural preservative, ensuring that the pickle stays fresh for a long time.

Health Benefits:

In addition to its irresistible taste, this pickle offers several health benefits. Fermented foods like pickles are great for digestion as they contain probiotics that promote gut health. The mustard oil in the pickle is rich in omega-3 fatty acids and has anti-inflammatory properties that benefit overall heart health. The inclusion of radishes and carrots provides a good dose of vitamins and antioxidants, while lemons are high in vitamin C, boosting immunity.

This Carrot, Radish, and Lemon Pickle with 100% pure cold-pressed mustard oil is a vibrant, zesty, and flavorful addition to any meal. It’s easy to make, packed with nutrients, and stays fresh for months. The balance of tangy lemons, crunchy vegetables, and aromatic spices combined with the rich taste of mustard oil creates a pickle that is both comforting and exciting. Whether you’re new to pickling or a seasoned pro, this recipe will become a staple in your kitchen!

So grab those fresh veggies and a bottle of cold-pressed mustard oil, and start pickling!