Here is a concise summary of the provided text, a recipe video script for homemade radish pickle:
**Recipe: No-Vinegar Radish Pickle**
**Key Ingredients:**
* 1 kg Radish
* Green Chillies (8-10)
* Various spices (Mustard seeds, Cumin seeds, Fennel, Fenugreek seeds, Coriander powder, etc.)
* Oil (200ml)
* Salt, Turmeric, Red Chilli powder, Dry Mango powder, Asafoetida, and Homemade Mix Masala
**Process:**
1. **Prepare Radish**: Peel, wash, and cut into long pieces.
2. **Remove Excess Water**: Mix with salt, leave for 4-5 hours or overnight. Drain excess water.
3. **Dry Radish**: Sun-dry for 2-3 hours.
4. **Prepare Masala**: Dry roast spices, grind coarsely.
5. **Assemble Pickle**: Mix radish, masala, oil, and remaining spices.
6. **Sun-Cure**: Store in a clean, dry jar, and keep in sunlight for 7-8 days with the lid closed.
**Result:** A tasty, long-lasting radish pickle without vinegar or preservatives, ready to eat in 7-8 days.
Here are the key facts extracted from the text, numbered and in short sentences, without opinions:
**Ingredients and Preparation**
1. The recipe uses 1 kg of radish.
2. The radish is peeled, washed, and cut into long pieces (or round slices as an alternative).
3. 8-10 green chillies are used in addition to radish.
4. Other optional ingredients include carrot and celery.
**Process to Remove Excess Water**
5. 2 teaspoons of salt are mixed with the radish to extract water.
6. The salted radish is left for at least 4-5 hours (or overnight) to release excess water.
7. The extracted water is then removed.
**Drying and Masala Preparation**
8. The radish is dried in the sun for 2-3 hours, depending on the sun's strength.
9. Spices used for the masala include mustard seeds, whole cumin seeds, fennel, fenugreek seeds, and black pepper.
10. These spices are dry-roasted for 3-4 minutes on medium flame.
11. Additional masala ingredients include coriander powder, red chilli powder, turmeric powder, dry mango powder, salt, asafoetida, and homemade mix masala.
**Pickling Process**
12. The coarsely ground masala is mixed with the radish.
13. Other ingredients like red chilli powder, turmeric powder, dry mango powder, salt, asafoetida, and mix masala are added and mixed well.
14. Heated oil (200 ml) is added to the mixture in two parts, with cooling in between.
15. The pickle is then well mixed, ensuring all radish pieces are coated.
**Storage and Shelf Life**
16. The pickle is stored in a clean, dry jar (glass or plastic) with no water content.
17. The jar is kept in sunlight for 7-8 days with the lid closed.
18. The pickle is ready to eat after 7-8 days and can be stored for years without refrigeration or vinegar.