Cauliflower Pickle


1 large cauliflower
3 green chili sliced
1 1/2 teaspoon salt
1 1/2 teaspoon coarsely ground mustard seeds (rai)
1 teaspoon coarsely ground fennel seeds
1/2 teaspoon red chili powder (adjust to taste)
1/4 teaspoon turmeric (haldi)
1/8 teaspoon asafetida (hing)
1 tablespoon lemon juice
3 tablespoon mustard oil or olive oil


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.


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