Gobi Ka Achaar - Cauliflower pickle recipe - Pickle Gobhi Achargobi pickle recipe
Recipe type: Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Cauliflower – 1 (750 grams)
  • Salt – 2 tsp
  • Mustard oil – ½ cup (100 grams)
  • White vinegar – 2 tbsp
  • Salt – 2 tsp
  • Mustard powder – 2 tsp (coarsely ground)
  • Fennel seeds – 2 tsp (coarsely ground)
  • Asafoetida – 1 pinch
  • Turmeric powder – 1 tsp
  • Red chili powder – 1 tsp
  • Fenugreek powder – 1 tsp (coarsely ground)
  1. Cut off the stalk from cauliflower and make florets. Take enough water in a vessel to drench the florets. Mix 2 tsp salt in the water and drench these florets into it. With soaking florets in water with salt, helps kill the bacteria. Place the florets in cauliflower and leave them aside for 10 minutes. After 10 minutes, thoroughly rinse the florets with plain water.
  2. To blanch the florets, heat enough water in any vessel. When the water starts simmering, place the florets in it. Cover and let it simmer for 3 minutes and then turn off the flame. Drain out the florets through a sieve to remove excess water. Spread a clean muslin cloth over a tray and place the florets over it. Even out the florets and keep them under sunlight to dry out.
  3. After 3 hours, when the florets are dried completely, let us prepare the pickle. Keep all the spices handy for making the pickle. Heat some mustard oil in a pan. When the oil reaches smoking point, turn off the flame and let the oil cool down a little. It is necessary to heat the mustard oil because it’s spicy in taste and many of us don’t like its spiciness. Take florets in a mixing bowl. Add 2 tsp salt, 2 tsp coarsely ground mustard powder, 2 tsp coarsely ground fennel powder, 1 tsp coarsely ground fenugreek seeds, 1 tsp red chilly powder, 1 tsp turmeric powder, 1 pinch asafoetida, 2 tbsp vinegar. You can use white or any other vinegar. Vinegar enhances the flavor of pickle and has a longer shelf life.
  4. Now add mustard oil and mix everything really well. Cauliflower pickle is ready and it tastes really scrumptious. You can relish eating this pickle now. But the real taste comes after 3 days when the cauliflower absorbs all the spices. But the real taste comes after 3 days when the cauliflower absorbs all the spices.
  5. Let the pickle cool down and then store it in any airtight container. Stir the pickle after every 2 days with a dry spoon. By the third day you can consume this pickle. This pickle keeps well for 2 to 3 months. Serve this pickle with paranthas, roti or rice and enjoy eating.
Recipe by Indian Good Food at https://indiangoodfood.com/2003-gobi-ka-achaar.html