Cauliflower Garlic Pickle

Recipe by
Total Time:
1.5 days
Serves: 20
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 400 g - cauliflower (after removing large stalks)
  • 150 g - red chilli powder
  • 25 g - haldi
  • 100 g - salt
  • 12 garlic cloves (husk removed)
  • 200 g - gingelly oil
  • 20 g - methi seeds
  • 30 g - mustard seeds
  • 1/8 tsp - hing
  • 4 tbsp - juice from lime

How to Make Cauliflower Garlic Pickle

  • Dry fry methi seeds and mustard separately, powder them.
  • Wash cauliflower florets in plenty of salted water to remove grime and insects.
  • Wipe with a clean cloth and dry them under shade for 5 to 6 hours, keep them aside,
  • Heat oil, add garlic, cloves, hing, saute for 1/2 mins
  • Add cauliflower florets and saute for 1 min (no frying).
  • Remove from fire and cool.
  • Mix all masalas in a small bowl and add this to the cauliflower
  • Mix well and sprinkle lime juice over the pickle
  • Mix thoroughly and bottle. Can be used after 24 hours.

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