Cauliflower Pickle

June 14th, 2010 filed under Chutneys / Pickles, Gluten Free, Vegan
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Cauliflower PickleCauliflower pickle is a great condiment to serve with any meal or with sandwiches.


  • 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


  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.

If you enjoyed the recipe for Cauliflower Pickle, here are more great recipes you should try from Manjula's Kitchen.

18 Responses to “Cauliflower Pickle”

  1. ruchika says:

    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

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