Carrot Cauliflower Pickle

Recipe by
Total Time:
4 days 50 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Hard

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 3 - medium carrots, peeled
  • 1 - medium cauliflower, stalks removed
  • 1/2 cup - salt
  • 0.25 cup - red chilli powder
  • 1 tbsp - turmeric
  • 1 cup - vinegar
  • 1 cup - jaggery, grated

How to Make Carrot Cauliflower Pickle

  • Cut carrots lengthwise into four (or six, if very thick). Then cut them into one and a half inch stubs. Keep aside.
  • Separate cauliflower florets. Break to halves if very big. They should match the size of the carrot pieces.
  • Add chilli, salt, and turmeric, toss well.
  • Transfer to a clean dry bowl.
  • Keep in the sun for 4 days.
  • Heat vinegar till warm.
  • Add jaggery, stir.
  • Heat further till vinegar is very hot, and jaggery has melted.
  • Cool to room temperature and add to the vegetables.
  • Transfer to a clean dry pickle jar, close lid tightly.
  • Let it sit in a warm dark place for 5-6 days. Mix well with a dry spoon.
  • Serve with chappatis, rice or just about anything.