Cabbage Pickle Recipe | Bandh Gobi Ka Achar

5 from 1 vote
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Cabbage pickle, commonly referred to as Bandh Gobi Ka Achar, is made from a combination of thinly sliced fresh cabbage, different types of seeds, and a variety of other spices and ingredients. It does not take much preparation to make cabbage pickle at home. Just follow the simple steps mentioned in my recipe to enhance your culinary journey.

Cabbage Pickle

KEY TAKEAWAYS

  • Cabbage pickle is a flavorful and zesty condiment that helps different meals taste delightfully better.
  • Serve it with roti, paratha, naan, pulao, biryani, khichdi, steamed white rice, different types of curries and lentils, grilled meats, sandwiches, wraps, yogurt, raita, dosa, and idli.
  • Store the pickle in an airtight glass container in a cool dark place. You may refrigerate it for extended shelf life.
  • Cabbage pickle tastes tangy and spicy with a bit of savory undertone.
  • Chili pickle, mango pickle, radish pickle, carrot pickle, lime pickle, and garlic pickle will offer a closely similar taste as the cabbage pickle.

Cabbage Pickle Featured Image

This pickle recipe came from a local café server I got friendly with over many visits. One afternoon, while waiting for my order at my table, I asked what the staff usually eats. She said everyone brings their own lunch from home and she usually has parathas and this pickle, her break-time favorite. When I asked for the recipe, she described the method with excitement.

I made it at home that weekend. My husband said it had café coolness, and the boys said it felt “snack-counter style.” Now, it is our treat-yourself recipe. That small exchange reminded me that behind menus and bills are people with personal favorites—simple dishes that remind them of breaks, smiles, and the warmth of shared kitchen corners.

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

Recipe Card

Cabbage Pickle Featured Image

Cabbage Pickle | Bandh Gobi Ka Achar

By Mita Mondal
Cabbage pickle, commonly referred to as Bandh Gobi Ka Achar, is made from a combination of thinly sliced fresh cabbage, different types of seeds, and a variety of other spices and ingredients.
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
 

  • At first cut 1 kg cabbage into fine slices and get into a mixing bowl.
  • In a mixing jar, add 1 cup rock salt and grind it into a fine powder.
  • 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.
  • In a mixing jar add the spices and make fine powder out of it.
  • 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.
  • 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.
  • Add 3 tbsp lemon juice in to the mixture and mix it very well.
  • Now add 1 cup of ground oil and mix it with the mixture.
  • 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.
  • Your cabbage pickle is ready and store it in a sun-dried jar. Enjoy the delicacy always.
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Notes

Select fresh and crisp cabbage to make this pickle at home instead of those old and wilted ones. This will render a crunchy texture to the pickle.
Also, ensure that you heat the mustard oil until it reaches its smoking point before adding the spices. This will remove the raw and pungent smell from the oil and render a distinct taste to the pickle.
Take some time to cut the cabbage. Ensure the slices are thin and uniform. This will add to the texture of the pickle. In addition, it will also help in absorbing the spices and flavor by the cabbage properly to enhance the taste. 
I will always recommend using fresh mustard seeds of top-quality to make this pickle. It will render a unique aroma which will enhance the overall flavor of your pickle.
Dry roast the mustard seeds and fenugreek seeds very carefully on a low flame. Overcooking will burn them and render a bitter taste to the pickle. I suggest you stir them continuously and roast them until they start emitting their natural fragrance.

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
%
Sugar
 
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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5 from 1 vote (1 rating without comment)
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