Indian Radish Relish

Makes 4 cups

  • 2 lb. radishes, shredded
  • 2 cups white vinegar
  • 1.5 cups sugar
  • 1 tbsp. kosher salt
  • 1 tbsp. whole coriander

Combine the vinegar, sugar, salt, coriander, cumin seed, and mustard seed in a large non-reactive saucepan, and bring to a boil. Add the radishes, onion, ginger, and garlic, and return to a boil, stirring to ensure that all ingredients are heated through. Remove from the heat.

Ladle into bowls or jars and refrigerate for up to 3 weeks.

This condiment goes great in chicken salad, potato salad, yogurt, and can be used as a topping for many savory dishes.

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