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Cauliflower Pickle

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Cauliflower pickle is a great condiment to serve with any meal or with sandwiches.

Cauliflower PickleIngredients:

  • 1 large cauliflower
  • 3 green chili sliced
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon coarsely ground mustard seeds (rai)
  • 1 teaspoon coarsely ground fennel seeds
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/4  teaspoon turmeric (haldi)
  • 1/8 teaspoon asafetida (hing)
  • 1 tablespoon lemon juice
  • 3 tablespoon mustard oil or olive oil

Method:

  1. Cut the cauliflower in small florets, (Should be about four cups of cauliflower).
  2. Wash the cauliflower and pat dry, spread the cauliflower over the towel for at least an hour to air dry, ensuring the cauliflower don’t have any excess water.
  3. Mix all the ingredients together with the cauliflower and let it marinate for 2 to 3 hours before serving.
  4. Pickle can be refrigerated for about one week.

18 thoughts on “Cauliflower Pickle

  1. Hello Manjula Aunty,i just finished making green chilli pickle and it looks good……but would it be ready in 2 days? I will let u know how it turns out. Thank you…..n muwaaaaaahzzzz for good work……..chica

  2. Aunty, i tried few of the recipes from your website, it worked out well. But Pickled Cauliflower wasn’t. It tasted bad and raw….Flavor of mustard was dominating. I followed every step and the proportions, but still it was not that good aunty.

  3. hi manjula madam

    plz can u giv some recipes with bell peppers , i would like to know the prep of stuffed peppers

    thx

  4. Thanks so much for this great website. Is it safe to use raw mustard oil? I was always taught to heat mustard oil to the smoking point, then cool and use.

    Doug
    Portland, Oregon

    1. I agree Doug. That’s how I use mustard oil in my cooking too where mustard oil is called for in a recipe. In Indian grocery stores across the US, you will find two types of mustard oil, one for cooking and one for external use only. Make sure your label reads safe for consumption.

      HJappy cooking!

  5. Thanks for sharing this. I have seen my Mum toast the rai and methi and then coarsely grinding them. It adds a whole lot of flavor. Can I also add diced carrots to this pickle?

  6. Hi,

    Did you not par-boil the cauliflower? After marinating for 2 hours, will it become soft enough to eat?

    I am only curious before I try this, since, I remember in India, my mom used to boil these cauliflower,Turnip carrot etc, and then marinate in the spices.

    Regards
    -Sindhu

      1. OK, I trust you too Aunty. :)

        BTW, I made Oats Ladoo this time, with my own home-made ghee. My son LOVED it !
        I would like you to try it too. Just curious to see how you make it :)

        Regards
        -Sindhu

          1. Hi Sonia,
            I followed the same recipe of Manjula Aunty as for Besan laddoo, except that I replaced the besan with Oats. I lightly dry roasted the Oats, ground them to a coarse powder and then roasted this powder with the Ghee,added the gound almonds,raisins etc and when cool added finely ground sugar and rolled them into the balls.
            Luckily it turned out very good.

            Sindhu

    1. We are Eurasian, and I , too, remember my mother’s cauliflower pickle. It was gorgeous, all melting ang tangy, but she would never teach us to cook or let us watch her so the recipe was lost.I still remember it on fresh bread and butter. Does this ring any bells?

  7. Manjula-Ji,
    are there more recipes for Indian dishes that don’t require cooking???
    I was so excited to see this one for the first time. I’m trying to change my
    eating habbits into non-cooked (raw vegan food), but surely don’t want to miss out on my very favorite … Indian food …
    Thanks so very much for all of your wonderful recipes!
    I’m enjoying all of your videos regularily! :-))
    Many greetings to you and your family
    Tina (Germany)

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