Perfect Homemade Cauliflower PickleVeg
Enjoy this spicy and tangy Cauliflower Pickle (Gobi Achaar), a perfect South Indian-style accompaniment for hot rice, chapati, or curd rice! Made with fresh cauliflower florets, aromatic roasted spices like fenugreek and mustard seeds, and a flavorful sesame oil base, this instant pickle is incredibly easy to prepare. It’s a preservative-free, homemade delight that stays fresh for days. Elevate your daily meals with this quick and irresistible vegetarian side dish.
Ingredients
Main Ingredients :
750 g Cauliflower
2 tsp Salt
1 cup Mustard Oil
2 tbsp White Vinegar
2 tsp Fennel Seeds
1 pinch Asafoetida Powder (Hing)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Fenugreek powder
Instructions
1
Cut the cauliflower into small florets after removing the stem.
2
Take a large bowl of water and add salt. Mix well and soak the cauliflower florets for 10 minutes.
3
Wash the cauliflower thoroughly and rinse once again with clean water.
4
Boil water in a pot and add the cauliflower florets. Cover and blanch for 3 minutes.
5
Drain the florets using a strainer to remove excess water.
6
Spread the florets on a clean cotton cloth and dry them in sunlight for 2–3 hours.
7
Heat mustard oil until slightly smoky and let it cool slightly.
8
In a large bowl, add cauliflower florets, salt, mustard powder, fennel seeds, fenugreek powder, turmeric powder, red chilli powder, hing, and vinegar.
9
Pour the mustard oil and mix everything thoroughly.
10
Transfer the pickle to an airtight container.
11
The pickle can be eaten immediately, but tastes best after 3 days when the spices are fully absorbed.
12
Stir once with a dry spoon on the second day.
Nutrition Facts
6 servings per recipe
