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Carrot Cauliflower Pickle Recipe

Carrot Cauliflower Pickle is a popular Indian Pickles and Chutneys
Author :
On :
Monday, 25 April, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Pickled Recipe
Difficulty :
Preparation Time :
30 mins
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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:

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


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