20 red radishes, thinly sliced 1 tbsp kosher salt 1/3 cup oil (preferably mustard) 1 tsp black mustard seeds 1 tsp panch phoron 2 limes 1 tsp turmeric 1 tsp red chili powder 1 tbsp grated ginger 1 tsp sesame seeds 1 tsp sugar
Place the radishes and the salt in the colander for about 20 minutes.
Heat the mustard oil for about 1 and a 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 small jars. They can be sealed or stored in the refrigerator for up to six months.
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