Cauliflower pickle is a popular Indian preserve, especially during winter when cauliflower is abundant. Fresh cauliflower florets are sun-dried, then mixed with a fiery blend of mustard, fenugreek, red chili, and sesame oil. The result is a crunchy, flavourful pickle that pairs beautifully with parathas, rice, or any Indian meal.
This recipe brings together the earthy goodness of cauliflower with the pungency of mustard and the warmth of Indian spices. It's a delightful addition to your pickle collection.
⏲️ Prep: 30 mins
☀️ Sun-dry: 2-3 days
🍽️ Makes: 600g
🔥 Spice level: Medium-hot
📅 Shelf life: 4-6 months
🧂 Ingredients
- 1 medium cauliflower (about 600-700g), cut into small florets
- 3 tbsp salt (rock salt preferred)
- 1 tsp turmeric powder
- 3 tbsp red chili powder (Guntur or Kashmiri for color)
- 2 tbsp mustard seeds, coarsely ground
- 1 tbsp fenugreek seeds, roasted and powdered
- 1 tsp asafoetida (hing)
- ¾ cup sesame oil (gingelly oil)
- 1 tsp mustard seeds for tempering
- Few curry leaves
- 2-3 dry red chilies, broken
📌 Choose firm, fresh cauliflower with compact florets. Wash and dry thoroughly before cutting.
📝 Method
Step 1 Cut cauliflower into small florets. Spread on a cloth and sun-dry for 2-3 hours to remove surface moisture.
Step 2 In a large bowl, mix florets with salt and turmeric. Transfer to a clean glass jar, cover with muslin cloth, and sun-dry for 2-3 days. Shake once daily. This removes excess moisture and wilts the florets slightly.
Step 3 After sun-drying, drain any water released (if any).
Step 4 In a small bowl, combine red chili powder, ground mustard, fenugreek powder, and asafoetida.
Step 5 Heat sesame oil until smoking, then cool completely. (Never use hot oil - it will cook the spices and ruin the raw flavour.)
Step 6 Add the spice mix to the cauliflower florets and mix well. Pour the cooled oil over and add curry leaves and broken red chilies. Mix thoroughly with a clean, dry spoon.
Step 7 Transfer to a clean, dry glass jar. Ensure oil covers the pickle; add more warm (not hot) oil if needed. Close tightly and keep in a warm place for 3-4 days, shaking occasionally.
Step 8 Mature for at least one week before serving. Refrigerate after opening.
🌶️ Regional variations
Cauliflower pickle is made across India with slight variations:
- North Indian style: Often uses more garam masala and less mustard.
- Andhra style: Fiery with Guntur chilies and lots of mustard and fenugreek.
- Punjabi version: Includes pickling spices like fennel and nigella seeds.
🍚 How to serve
This pickle is incredibly versatile:
- Mix with hot rice and ghee - a classic combination.
- Serve as a side with parathas or any Indian bread.
- Pair with curd rice for a cooling contrast.
- Add a spoonful to vegetable stir-fries for instant zest.
🧺 Storage and shelf life
Properly prepared cauliflower pickle lasts 4-6 months without refrigeration if stored in a cool, dark place. Always use a dry spoon. Ensure the top layer is covered with oil - add a little more if needed. Refrigeration after opening is recommended for prolonged freshness.
❓ Frequently asked questions
Q: Can I use frozen cauliflower? A: No, fresh cauliflower is essential; frozen releases too much water and will turn mushy.
Q: Why did my pickle become soft? A: Insufficient sun-drying or moisture in the jar can cause softening. Ensure thorough drying.
Q: Can I reduce the spice level? A: Yes, use milder chili powder (like Kashmiri) or reduce quantity.
Q: Is this pickle vegan? A: Absolutely - all ingredients are plant-based.
Cut cauliflower; salt and sun-dry; mix with spices and oil; mature.
Comments
Post a Comment