If you like spicy Indian condiments, this cauliflower pickle recipe may be one you want to try.
It was originally submitted to Cookingnook.com by Sheila from Kolkata, West Bengal, India.
She says: This is a very spicy pickle. Please try it.
If you like pickled vegetables and especially if you like Indian food, you just might want to give this recipe a try. It’s a very flavorful pickled cauliflower recipe.
You can see from the recipe that it’s very easy to prepare. Just boil the spices, add the cauliflower and a bit later the vinegar and you are all done. You have made delicious cauliflower pickle.
This recipe will be good for a week or more in your refrigerator, but it will not last for months like the jarred pickled vegetables you buy at the store. These pickles haven’t been canned. Because they have been boiled in vinegar though they will last for a while in the fridge.
It does come out fairly spicy. The recipe has 6 dried chilies in it, so you can expect some heat.
The good news is that you can adjust the spice level to your own taste. Do you want it less spicy? Just add fewer chilies. Amp them up if you love heat (although I think you will find that 6 chilies is plenty).
This cauliflower pickle recipe stands on it’s own as a snack or side dish with a sandwich, but is especially good with Indian food. It cuts the richness of the Indian dishes really well.
Indian Condiments: Cauliflower Pickle
Ingredients
- 1 cauliflower
- 3 cups mustard oil
- 1 teaspoon methi, fenugreek seeds powder
- 6 dried red chilies
- 1 cup vinegar
- Pinch of turmeric powder
- Salt, as per taste
Instructions
- Cut the cauliflower into small pieces. Wash them and properly drain out the water.
- Heat oil and add methi (fenugreek seeds) and dried red chilies. After the methi bursts, add the cauliflower pieces, salt, turmeric powder and stir properly. When the cauliflower develops a brownish color, add vinegar. Stir nicely. The vinegar should get totally mixed with the cauliflower.
- Take it off the flame and once cooled, store in a tight container.
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