5 from 1 vote

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.

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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.

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.

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

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.

Step 4: 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.

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.

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

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

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.