Maharashtrian Moharichi Mirchi: Seasonal Veggie Pickle Recipe
Image Credit: Aamra by NSK

Within the expanse of Maharashtrian cuisine, the use of mustard or sarson – or mohari – is underrated and almost non-existent. The crop that is most associated with being consumed during the winter season in the form of saag and sabzis, also has pungent, yellow seeds which are applied to a number of culinary applications. Achaar or loncha – as pickles are often referred to in Maharashtra, are a common way in which mustard is often utilised, to bring a boost of flavour and complexity to pickles, across a wide variety of regional preparations.

From mustard oil to its seeds, the ingredient is one of the foundations for most North Indian pickles – including the seasonal gajar-shalgam, made with red carrot and turnip wedges. In order to extend the shelf-life of the moharichi mirchi – a regional spin on the rather Punjabi pickled delicacy, mustard seeds are soaked in vinegar, for additional acidity and balance. The combination of whipped mustard paste, red carrots, turnips and whole garlic make for a delicious loncha accompaniment to bhakri or paratha breakfasts.

A great way to preserve the last few batches of winter root vegetables, the moharichi mirchi tastes even better when the mustard paste is ground by hand, using a stone. While the principles of making this pungent mustard pickle remain constant, the red carrot and turnip could also be replaced by indigenous varieties of raw mango, for a summery twist to the recipe. Recreate this pale yellow pickle at home, using the recipe given below.


  • 1 cup yellow mohari dal
  • 1 cup green chillies, slit
  • ½ cup red carrot, diced
  • 1 turnip, diced
  • ¼ cup garlic cloves, peeled
  • ¾ cup vinegar
  • 1 cup mustard oil
  • 2 teaspoons asafoetida
  • 2 tablespoons lemon juice
  • 4 tablespoons rock salt
  • 1 teaspoon turmeric powder

Image Credits: Peppermill

Also Read: 

Giardiniera: How Make This Italian Pickle At Home


  • Soak the mohari dal in vinegar for an hour while you cook the carrots, garlic and turnip in a tablespoon of mustard oil for 4-5 minutes.
  • Once the excess moisture is removed, transfer the vegetables to a plate and set aside to cool.
  • Grind the soaked mustard dal in a mixer until it forms a fine paste, before whisking until it turns into a fluffy, pale-yellow mass.
  • In a sterilised pickle jar, add the vegetables and mustard paste, along with the lemon juice, rock salt and turmeric powder.
  • Mix well while you bring the remaining mustard oil to smoking point and allow the asafoetida to bloom in the hot oil.
  • Once aromatic, pour over the vegetable mixture in the jar and cool completely before sealing with an air-tight lid.
  • Allow the pickle to sit at room temperature for 2 days, before placing it in the refrigerator for another week.
  • Serve with dahi-chawal or bhakri, when ready to eat.