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Cabbage Pickle (Bandh Gobhi Achar)

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Cabbage pickle is a spicy condiment with any meal. This is quick and easy to prepare. Traditionally Indian meals are not complete without pickles / relish.

Will make 2-1/2 cup

Cabbage Pickle (Bandh Gobhi Achar) Recipe by ManjulaIngredients:

  • 4 cups cabbage sliced, (patta gobhi, bandh gobhi)
  • 3 teaspoons mustard seeds coarsely ground, (rai)
  • 1 teaspoon fennel seeds coarsely ground (saunf)
  • 1/4 teaspoon turmeric (haldi)
  • 1/2 teaspoon chili powder adjust to taste
  • 1-1/2 teaspoon salt
  • 1/8 teaspoon asafetida (hing)
  • 1 tablespoon mustard oil (sarso ka tale) this is my preference but you may use olive oil

Method

  1. Mix all the ingredients together with the cabbage and put in a glass jar. Set the jar in the sun for three to four hours.
  2. Pickle can be refrigerated for about two weeks.

Serving Suggestions

  1. Cabbage pickle can also be used as a side dish.
  2. Use the pickle for sandwiches.

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10 thoughts on “Cabbage Pickle (Bandh Gobhi Achar)

  1. Some pickle recipes call for heating the oil first while others don’t. What is the difference between the two methods?

  2. What if we dont have good sun to put it out into? will it be ok on the counter for a while or does it need heat?

  3. It doesn’t have to be in the sun, but to get the same effect, let is sit out an extra hour or two. But if not, no big deal.
    Cover it with a paper towel and rubber band. Or a clean cloth.

  4. As usual your recipe is simple and also tasty. Last time I had tried your recipe, it had come out too well.. Now again I am gearing up try this recipe..
    Thanks for the recipe.

  5. why should we put it in the sun?? and do we close the lid and keep in sunlight or with the lid open??? please let me know

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