Pickling has long been an integral part of Indian culinary tradition—a delicious way to preserve seasonal produce and enjoy bold, tangy flavors all year round. While there’s no shortage of pickles in the market, nothing compares to the taste and warmth of homemade pickles made with love and care. Among the many winter favorites, the classic carrot and radish pickle stands out for its perfect blend of spice, crunch, and nutrition. Paired with parathas, rice, or khichdi, this pickle adds the perfect zest to any meal.

In most Indian homes, grandmothers and mothers prepare seasonal pickles like mango, amla, and chili, infusing every batch with both tradition and affection. During winter, carrot-radish pickle is especially popular—not only because it’s easy to prepare, but also because it’s packed with health benefits.

To make this pickle, you’ll need 500 grams of radish, 300 grams of carrot, 50 grams each of ginger and green chilies, half a cup of mustard oil, one teaspoon each of red chili and turmeric powder, half a teaspoon each of crushed black pepper and carom seeds, five teaspoons of coarsely ground yellow mustard seeds, two pinches of asafoetida, two teaspoons of white vinegar, and a mix of coriander and fennel seeds.

Start by washing the radish, carrot, ginger, and green chilies thoroughly and letting them dry completely. Peel the radish and carrots and cut them into medium-sized sticks. Halve the green chilies without separating them fully and finely chop the ginger. Combine everything in a jar with a bit of salt, mix well, and let it rest overnight. This helps draw out the moisture.

After 24 hours, drain the water completely and sun-dry the mixture for a few hours until the moisture evaporates. In a separate bowl, mix all the dry spices—turmeric, red chili, pepper, mustard, fennel, coriander, and carom seeds. Heat mustard oil until it starts to smoke, then let it cool slightly. Add asafoetida and pour this oil over the spice mix. Combine everything with the dried vegetables and add vinegar at the end. Your flavorful carrot-radish pickle is now ready.

To store, transfer the pickle into a clean glass jar, cover it with a muslin cloth, and keep it in sunlight for two to three days. Stir it occasionally with a dry spoon. Once it settles, it’s ready to eat and can last for months.

While preparing, remember a few key points—remove the hard center of carrots if needed, ensure the jar