Cabbage Pickle (Bandh Gobhi Achar)

By: Manjula Jain

Serving : 0

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Cabbage Pickle (Bandh Gobhi Achar)

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.

Cabbage Pickle

Ingredients

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

Instructions

  • 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.
  • Pickle can be refrigerated for about two weeks.

Notes

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

Cabbage Pickle (Bandh Gobhi Achar)

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.
No ratings yet
Course Pickle
Cuisine Indian
Servings 0

Ingredients
  

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

Instructions
 

  • 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.
  • Pickle can be refrigerated for about two weeks.

Notes

Serving Suggestions
  1. Cabbage pickle can also be used as a side dish.
  2. Use the pickle for sandwiches.
Tried this recipe?Let us know how it was!

Comments

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    Kuri
    November 29, 2020 at 6:12 pm

    This cabbage pickle was excellent – very easy to prepare and delicious! It went well with the Chole Rajma Curry I made for dinner.

      Manjula Jain
      November 29, 2020 at 6:45 pm

      thank you,

    Gowriswari. K
    November 18, 2017 at 3:12 am

    Yummy tasty Mysore bonda.i did today. Thank you Manju. God bless you. It comes out so well

      Manjula Jain
      November 20, 2017 at 5:17 pm

      Gowriswari. K, thank you

    Pooja
    March 19, 2017 at 12:26 pm

    Aunty your receipts are the best .I have learnt so much from them.Thank you sooo…..much

    Chhavi
    July 29, 2016 at 11:56 am

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

      Manjula Jain
      July 29, 2016 at 5:36 pm

      Chhavi, I know sometimes I have also not used the hot oil but it does work better

    Tally Bill
    April 30, 2015 at 9:48 pm

    Please send me recipes. Love yours.Easy to follow with great result.

    michele chinsky
    April 29, 2015 at 4:33 pm

    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?

    Daric
    April 29, 2015 at 3:05 pm

    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.

    durga
    January 14, 2015 at 1:13 am

    dear manjulaji,

    here its winter season and im my home direct sunlight will not come. what can i do? can i do heating instead of that?

    -durga

      Vinita
      April 30, 2015 at 6:04 am

      You may heat the oil and put all the ingredients and stir fry for 2 minutes, that should work.

    Lakshmi Rai
    March 27, 2014 at 7:00 pm

    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.

    mannu
    March 27, 2014 at 1:16 pm

    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