Cauliflower Pickle Recipe

The process of pickling food is nothing short of awesome. Not only does the food last longer, but in a whole new form too! Especially in Southeast Asian countries, pickle or achaar or avakaya plays a major role. And the best part? The variety, of course! Also, there is hardly a pickle that doesn’t taste good. You may not like a particular vegetable, but as a pickle you’ll lap it all up. Like I said, nothing short of awesome.

The recipe that we’re trying out today is that of an Indian-style cauliflower pickle. A delicious and easy-to-make recipe, the cauliflower pickle goes amazingly well with almost everything – right from roti and sabzi to biryani, you can pair it with anything. Follow this recipe to make some at home.

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Cauliflower Pickle Recipe

Cauliflower florets pickled in a tangy and spiced oil.

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Prep Time

5 minutes

Cook Time

10 minutes

Servings

MetricUS Imperial

Ingredients

• 500 g cauliflower cut into small florets
• 1 tbsp red chili powder
• 1 tsp fenugreek seeds
• 1 cup Lemon juice
• 2 tbsp Oil
• tsp ½mustard seeds
• tsp ½chana dal (Bengal gram optional)
• tsp ¼Cumin Seeds
• 3 Red chilies
• salt to taste

Prep Time 5 minutes Cook Time 10 minutes Servings MetricUS Imperial Ingredients 500 g cauliflower cut into small florets 1 tbsp red chili powder 1 tsp fenugreek seeds 1 cup Lemon juice 2 tbsp Oil tsp ½mustard seeds tsp ½chana dal (Bengal gram optional) tsp ¼Cumin Seeds 3 Red chilies salt to taste

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Instructions

1. Take the cauliflower florets, salt, red chili powder, fenugreek seed powder and lemon juice in a bowl and mix well.
2. Heat oil in a small pan and add mustard seeds. When they splutter, add chana dal, cumin seeds, red chilies and sauté.
3. Pour the tempering over the cauliflower pickle.
4. Store in a clean and dry jar.
5. Serve.

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