Cauliflower Pickle
Cauliflower pickle is a great condiment to serve with any meal or with sandwiches.
Ingredients
- 1 large cauliflower
- 3 green chili sliced
- 1 1/2 tbsp salt
- 1 1/2 tbsp coarsely ground mustard seeds (rai)
- 1 tbsp coarsely ground fennel seeds
- 1/2 tbsp red chili powder (adjust to taste)
- 1/4 tbsp turmeric (haldi)
- 1/8 tbsp asafetida (hing)
- 1 tbsp lemon juice
- 3 tbsp mustard oil or olive oil
Instructions
- Cut the cauliflower in small florets, (Should be about four cups of cauliflower).
- 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.
- Mix all the ingredients together with the cauliflower and let it marinate for 2 to 3 hours before serving.
- Pickle can be refrigerated for about one week.
Tried this recipe?Let us know how it was!
Valerie Mercer
July 31, 2015 at 7:31 amLove this pickle! Thank you for offering this recipe. I enjoy learning to make Indian foods from you. I began learning about Indian food from a coworker Indira Balakrishnan…she has moved away and I miss her sweet smile and patience! Thank you very much for Manjula’s Kitchen.
Sue
July 24, 2015 at 5:24 amDear Manjula,
I was looking for a recipe for pickled cauliflower some time ago, and happened upon your website. I LOVE this recipe, and make it regularly! It never lasts more than a few days in my house. It is so good. Thank you for this website and sharing your recipes. You make Indian cooking very easy.
Sue from Massachusetts (USA)
durga
January 14, 2015 at 12:57 amthank you manjula ji,
my sister-in-law’s daughter asking for strawberry pickle. because she loves pickles and strawberry very much. Is it possible? can we apply the same method of cauliflower pickle for strawberry also? because strawberries are easily perishable fruit.
-durga
ruchika
December 22, 2011 at 9:20 pmHello 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
shankari
September 22, 2010 at 7:17 pmAunty, i tried few of the recipes from your website, it worked out well. But Pickled Cauliflower wasn’t. It tasted bad and raw….Flavor of mustard was dominating. I followed every step and the proportions, but still it was not that good aunty.
divya
July 23, 2010 at 1:59 ami tried it out and it is excellent!!!!!!!!!
vidya
July 7, 2010 at 4:21 amhi manjula madam
plz can u giv some recipes with bell peppers , i would like to know the prep of stuffed peppers
thx
Doug
June 25, 2010 at 1:31 pmThanks so much for this great website. Is it safe to use raw mustard oil? I was always taught to heat mustard oil to the smoking point, then cool and use.
Doug
Portland, Oregon
Hani
June 20, 2014 at 12:53 pmI agree Doug. That’s how I use mustard oil in my cooking too where mustard oil is called for in a recipe. In Indian grocery stores across the US, you will find two types of mustard oil, one for cooking and one for external use only. Make sure your label reads safe for consumption.
HJappy cooking!
john
June 23, 2010 at 9:27 amexcellent recipe!! I serve this along with the pea and cabbage curry and it pairs very well
Jacqui Payton
June 22, 2010 at 6:27 amThank you for your wonderful receipes Manjula.
Very easy to follow!
Jacilyn, Perth, Western Australia
PreeOccupied
June 18, 2010 at 2:46 pmThanks for sharing this. I have seen my Mum toast the rai and methi and then coarsely grinding them. It adds a whole lot of flavor. Can I also add diced carrots to this pickle?
Manjula Jain
June 18, 2010 at 6:52 pmPreeOccupid,
Carrots will taste good.
Sindhu
June 16, 2010 at 1:14 amHi,
Did you not par-boil the cauliflower? After marinating for 2 hours, will it become soft enough to eat?
I am only curious before I try this, since, I remember in India, my mom used to boil these cauliflower,Turnip carrot etc, and then marinate in the spices.
Regards
-Sindhu
Manjula Jain
June 16, 2010 at 6:58 amSindhu,
I dont cook the cauliflower.
Sindhu
June 18, 2010 at 11:38 amOK, I trust you too Aunty. 🙂
BTW, I made Oats Ladoo this time, with my own home-made ghee. My son LOVED it !
I would like you to try it too. Just curious to see how you make it 🙂
Regards
-Sindhu
Sonia
June 25, 2010 at 6:14 pmHi Sindhu,
Can you please share the recipe of the Oats Ladoo..
thanks
Sonia
Sindhu
January 18, 2011 at 8:44 amHi Sonia,
I followed the same recipe of Manjula Aunty as for Besan laddoo, except that I replaced the besan with Oats. I lightly dry roasted the Oats, ground them to a coarse powder and then roasted this powder with the Ghee,added the gound almonds,raisins etc and when cool added finely ground sugar and rolled them into the balls.
Luckily it turned out very good.
Sindhu
Heather
November 5, 2010 at 8:43 amWe are Eurasian, and I , too, remember my mother’s cauliflower pickle. It was gorgeous, all melting ang tangy, but she would never teach us to cook or let us watch her so the recipe was lost.I still remember it on fresh bread and butter. Does this ring any bells?
Tina
June 15, 2010 at 3:42 amManjula-Ji,
are there more recipes for Indian dishes that don’t require cooking???
I was so excited to see this one for the first time. I’m trying to change my
eating habbits into non-cooked (raw vegan food), but surely don’t want to miss out on my very favorite … Indian food …
Thanks so very much for all of your wonderful recipes!
I’m enjoying all of your videos regularily! :-))
Many greetings to you and your family
Tina (Germany)
kusum
June 14, 2010 at 6:39 pmHi
Can we use vinegar instead of lemon juice?
Thanks for the easy and wonderful pickle.
regards
Manjula Jain
June 15, 2010 at 12:13 amKusum,
You can use vinegar instead of lemon juice