Cabbage Pickle Recipe | Bandh Gobi Ka Achar

5 from 1 vote
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Cabbage Pickle, or Bandh Gobi Ka Achar, is a flavorful and zesty condiment that brings together the crispiness of cabbage with a medley of spices.

This homemade pickle is a delightful addition to various meals, offering a balance of tanginess, spiciness, and aromatic notes.

The pickling process enhances the cabbage’s taste, creating a bold and robust flavor profile that pairs exceptionally well with Indian bread, rice dishes, and more.

Cabbage Pickle

KEY TAKEAWAYS

  • Cabbage Pickle offers a bold and robust flavor profile, combining tanginess, spiciness, and aromatic notes to create a delightful condiment.
  • The pickling process enhances the taste of cabbage, resulting in a crunchy texture and a well-balanced combination of flavors.
  • Pro tips emphasize the importance of using fresh ingredients, careful roasting of spices, and proper storage for a successful and flavorful Cabbage Pickle.
  • Serve this versatile pickle with Indian bread, rice dishes, curries, pakoras, or even incorporate it into sandwiches for a unique and spicy twist.
  • Elevate your culinary journey by exploring alternative pickles like Chili Pickle, Mango Pickle, Radish Pickle, Carrot Pickle, Lime Pickle, and Garlic Pickle.

How to Make Cabbage Pickle? (Step by Step Guide with Images)

Step 1: At first cut 1 kg cabbage into fine slices and get into a mixing bowl.

Cabbage slices

Step 2: In a mixing jar, add 1 cup rock salt and grind it into a fine powder.

Adding 1 cup rock salt in a mixing jar

Step 3: Now take a frying pan and add 1 cup black mustard seeds and 2 tbsp fenugreek seeds. Sauté everything very well to dry roast it.

Dru roasting 1 cup black mustard seeds and 2 tbsp fenugreek seeds

Step 4: In a mixing jar add the spices and make fine powder out of it.

In a mixing jar add the spices and make fine powder out of it

Step 5: Now in a frying pan add 3 tbsp mustard oil and heat it. Then add 1 tbsp zest of mustard seeds, cumin seeds, mungo bean, Bengal gram, 1 dry red chili and 1 tbsp crushed garlic. Now stir everything for 2 to 3 mins.

Frying 1 tbsp zest of mustard seeds, cumin seeds, mungo bean, Bengal gram, 1 dry red chili and 1 tbsp crushed garlic

Step 6: Now in a mixing bowl take the cabbage slices and add 1 cup red chili powder, 1 tsp turmeric powder, powdered salt and spice mix. Now mix it very well.

Mixing cabbage slices,1 cup red chili powder, 1 tsp turmeric powder, powdered salt and spice mix in a bowl

Step 7: Add 3 tbsp lemon juice in to the mixture and mix it very well.

Adding 3 tbsp lemon juice

Step 8: Now add 1 cup of ground oil and mix it with the mixture.

Adding 1 cup of ground oil

Step 9: Now add 3 tbsp mustard oil, 1 tbsp zest of mustard seeds, cumin seeds, mungo bean, Bengal gram, 1 dry red chili and 1 tbsp crushed garlic. Then mix it very well.

Adding 3 tbsp mustard oil, 1 tbsp zest of mustard seeds, cumin seeds, mungo bean, Bengal gram, 1 dry red chili and 1 tbsp crushed garlic

Step 10: Your cabbage pickle is ready and store it in a sun-dried jar. Enjoy the delicacy always.

Cabbage pickle is ready

Pro Tips for Making Cabbage Pickle

Freshness Matters: Choose fresh and crisp cabbage for the pickle to ensure a crunchy texture. Avoid using wilted or old cabbage.

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Uniform Slicing: Cut the cabbage into fine and uniform slices. This ensures even absorption of flavors and spices, resulting in a well-balanced pickle.

Quality Mustard Seeds: Use high-quality black mustard seeds for the pickle. Check for freshness and aroma, as it significantly impacts the flavor of the pickle.

Balancing Spice Levels: Adjust the quantity of red chili powder according to your spice preference. Taste the mixture as you go to find the right balance for your palate.

Careful Roasting: When dry roasting mustard seeds and fenugreek seeds, be cautious not to burn them. Toast just until they release their aroma to avoid a bitter taste in the pickle.

Mustard Oil Heating: Heat mustard oil until it reaches its smoking point before adding spices. This reduces its pungency while retaining its distinct flavor.

Sun-Dried Jar: Ensure the jar used for storing the pickle is thoroughly sun-dried. This prevents moisture from affecting the pickle’s shelf life and taste.

Storing Tips for Cabbage Pickle

Airtight Containers: Use airtight glass or plastic containers to store the cabbage pickle.

Layer of Oil: Before sealing the container, pour a thin layer of the oil mixture (containing mustard oil, spices, and garlic) over the top of the pickle.

Refrigeration: While cabbage pickle can be stored at room temperature, refrigeration can further extend its shelf life.

Avoid Moisture: Moisture is the enemy of pickles. Ensure that the cabbage slices are completely dry before mixing them with spices.

Regular Checks: Periodically check the stored pickle for any signs of spoilage, such as off smells, mold, or changes in color and texture.

Use Dry Spoons: When serving the pickle, always use dry and clean spoons. Introducing moisture or contaminants can lead to spoilage.

Rotate Stock: If making large batches, consider rotating your stock. Use older jars first to ensure that the pickle is consumed within a reasonable timeframe.

Sun-Drying Maintenance: If you sun-dry the storage jar before filling it with pickle, ensure the jar remains dry and clean.

What to Serve with Cabbage Pickle?

Indian Breads (Roti/Naan/Paratha): Cabbage pickle pairs exceptionally well with various Indian bread, adding a burst of tangy and spicy flavor to the meal.

Rice Dishes: Serve alongside plain or flavored rice dishes such as biryani, pulao, or steamed rice.

Dal (Lentil Curry): Enhance the taste of your dal with a side of cabbage pickle.

Curries and Sabzis: Pair the cabbage pickle with your favorite vegetable curries or sabzis.

Pakoras or Fritters: Enjoy the pickle as a condiment with crispy pakoras or fritters.

Chapati Rolls/Wraps: Spread cabbage pickle inside chapati rolls or wraps for a quick and flavorful snack or light meal.

Sandwiches: Incorporate cabbage pickle into sandwiches for a unique and spicy twist.

Grilled Meats or Fish: Use cabbage pickle as a side for grilled meats or fish.

South Indian Dishes: Serve cabbage pickle with South Indian dishes like dosa, idli, or uttapam.

Yogurt or Raita: Mix a spoonful of cabbage pickle into yogurt or raita for a flavorful and spiced-up version.

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Humble Khichdi: Elevate a simple khichdi with a side of cabbage pickle.

How Does Cabbage Pickle Taste?

Cabbage pickle tantalizes the taste buds with its bold and robust flavor profile.

The tanginess from lemon juice, spiciness derived from red chili powder and mustard seeds, and the aromatic complexity of fenugreek seeds, garlic, and mustard oil create a unique and savory condiment.

The pickling process results in a well-balanced combination of these elements, offering a versatile accompaniment that pairs exceptionally well with various dishes, such as Indian bread, rice dishes, dal, grilled meats, and more.

Cabbage Pickle Featured Image

Cabbage Pickle Alternatives

Elevate your culinary journey by exploring alternative pickles to the classic Cabbage Pickle.

Recipe Card

Cabbage Pickle Featured Image

Cabbage Pickle | Bandh Gobi Ka Achar

By Mita Mondal
Cabbage Pickle is a tasty and spicy condiment made by mixing cabbage with various spices. It has a bold flavor that combines tanginess, spiciness, and aromatic notes.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiments
Cuisine Indian
Servings 4 Jar
Calories 1041 kcal

Ingredients
  

  • 1 kg Cabbage
  • 1 cup Rock salt
  • 1 cup Black mustard seeds
  • 2 tbsp Fenugreek seeds
  • 3 tbsp Mustard oil
  • 1 tbsp Mustard seeds, cumin seeds, mungo bean & Bengal gram
  • 1 piece Dry red chili
  • 1 tbsp Garlic (crushed)
  • 1 cup Red chili powder
  • 1 tsp Turmeric powder
  • 3 tbsp Lemon juice
  • 1 cup Ground oil

Instructions
 

  • Prepare Cabbage:
    Cut 1 kg cabbage into fine slices and place them in a mixing bowl.
  • Rock Salt Powder:
    In a mixing jar, add 1 cup rock salt and grind it into a fine powder.
  • Spice Roasting:
    In a frying pan, sauté 1 cup black mustard seeds and 2 tbsp fenugreek seeds until dry roasted. Grind these spices into a fine powder.
  • Oil Infusion:
    In another frying pan, heat 3 tbsp mustard oil. Add 1 tbsp zest of mustard seeds, cumin seeds, mungo bean, Bengal gram, 1 dry red chili, and 1 tbsp crushed garlic. Stir for 2 to 3 mins.
  • Mixing the Goodness:
    In the mixing bowl with cabbage, add 1 cup red chili powder, 1 tsp turmeric powder, powdered salt, and the spice mix. Mix everything thoroughly.
  • Lemon Zing:
    Add 3 tbsp lemon juice to the mixture and mix well.
  • Oil Fusion:
    Pour 1 cup of ground oil into the mixture and mix it thoroughly.
  • Final Flavor Boost:
    Add 3 tbsp mustard oil, 1 tbsp zest of mustard seeds, cumin seeds, mungo bean, Bengal gram, 1 dry red chili, and 1 tbsp crushed garlic. Mix everything well.
  • Storage:
    Your cabbage pickle is ready! Store it in a sun-dried jar for later use. Enjoy the deliciousness anytime.
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Notes

Freshness Matters: Use fresh and crisp cabbage to ensure a crunchy texture. Avoid using wilted or old cabbage for better results.
Uniform Slicing: Cut the cabbage into fine and uniform slices. This ensures even absorption of flavors and spices, resulting in a well-balanced pickle.
Quality Mustard Seeds: Choose high-quality black mustard seeds. Check for freshness and aroma, as they significantly impact the flavor of the pickle.
Balancing Spice Levels: Adjust the quantity of red chili powder according to your spice preference. Taste the mixture as you go to find the right balance for your palate.
Careful Roasting: When dry roasting mustard seeds and fenugreek seeds, be cautious not to burn them. Toast just until they release their aroma to avoid a bitter taste in the pickle.
Mustard Oil Heating: Heat mustard oil until it reaches its smoking point before adding spices. This reduces its pungency while retaining its distinct flavor.
Sun-Dried Jar: Ensure the jar used for storing the pickle is thoroughly sun-dried. This prevents moisture from affecting the pickle's shelf life and taste.
Airtight Containers: Use airtight glass containers to store the cabbage pickle. This helps preserve its freshness and flavors.
Layer of Oil: Before sealing the container, pour a thin layer of the oil mixture (containing mustard oil, spices, and garlic) over the top of the pickle. This adds an extra layer of flavor and helps preserve the pickle.

Nutrition Info (Estimation Only)

Nutrition Facts
Cabbage Pickle | Bandh Gobi Ka Achar
Amount per Serving
Calories
 
1041
Calories from Fat 801
% Daily Value*
Fat
 
89
g
137
%
Saturated Fat
 
13
g
81
%
Polyunsaturated Fat
 
29
g
Monounsaturated Fat
 
43
g
Sodium
 
29318
mg
1275
%
Potassium
 
1975
mg
56
%
Carbohydrates
 
61
g
20
%
Fiber
 
34
g
142
%
 
16
g
18
%
Protein
 
24
g
48
%
Vitamin A
 
17833
IU
357
%
Vitamin C
 
100
mg
121
%
Calcium
 
441
mg
44
%
Iron
 
18
mg
100
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

In conclusion, this Cabbage Pickle recipe provides a step-by-step guide to creating a delicious homemade condiment that elevates your dining experience.

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With its crunchy texture and vibrant flavors, this pickle is not only versatile but also a testament to the art of pickling.

Whether enjoyed with traditional Indian dishes or used to spice up everyday meals, this Cabbage Pickle is a culinary delight that adds a punch of taste to your palate.

Explore the world of pickling with this recipe and savor the goodness of homemade goodness.

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