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Cauliflower Pickle

Cauliflower Pickle

Written by

Manjula Jain

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Cauliflower Pickle

Cauliflower pickle is a great condiment to serve with any meal or with sandwiches.
5 from 1 vote
Print Recipe
Course Chutney
Cuisine Indian

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.
Keyword Cauliflower Pickle
Tried this recipe?Let us know how it was!

Comments

22 responses to “Cauliflower Pickle”

  1. Valerie Mercer

    Love 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.

  2. Sue

    Dear 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)

  3. durga

    thank 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

  4. ruchika

    Hello 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

  5. shankari

    Aunty, 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.

  6. divya

    i tried it out and it is excellent!!!!!!!!!

  7. vidya

    hi manjula madam

    plz can u giv some recipes with bell peppers , i would like to know the prep of stuffed peppers

    thx

  8. Doug

    Thanks 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

    1. Hani

      I 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!

  9. john

    excellent recipe!! I serve this along with the pea and cabbage curry and it pairs very well

  10. Jacqui Payton

    Thank you for your wonderful receipes Manjula.
    Very easy to follow!

    Jacilyn, Perth, Western Australia

  11. PreeOccupied

    Thanks 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?

    1. Manjula Jain

      PreeOccupid,
      Carrots will taste good.

  12. Sindhu

    Hi,

    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

    1. Manjula Jain

      Sindhu,
      I dont cook the cauliflower.

      1. Sindhu

        OK, 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

        1. Sonia

          Hi Sindhu,

          Can you please share the recipe of the Oats Ladoo..

          thanks

          Sonia

          1. Sindhu

            Hi 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

    2. Heather

      We 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?

  13. Tina

    Manjula-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)

  14. kusum

    Hi
    Can we use vinegar instead of lemon juice?
    Thanks for the easy and wonderful pickle.
    regards

    1. Manjula Jain

      Kusum,
      You can use vinegar instead of lemon juice

5 from 1 vote (1 rating without comment)

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