Sikkim Ko Achar Radish Fermented Sour Traditional Sinki

Method

1. 1

   If sinki is very dry, soak in warm water for 10 to 15 minutes.

2. 2

   Squeeze firmly to remove all excess water. Finely chop.

3. 3

   In a bowl combine the chopped sinki with finely chopped green chillies, finely chopped onion, mustard oil and lemon juice.

4. 4

   Mix well. Taste before adding any salt — sinki is already significantly salty from the fermentation.

5. 5

   Add fresh coriander. Mix.

6. 6

   Serve as a condiment alongside rice and dal.

7. 7

   Use in small amounts — sinki is a condiment, not a main dish.