Cauliflower pickle, also known as “Gobi Ka Achaar” in Hindi, is made with fresh cauliflower florets, fenugreek seeds, mustard seeds, tangy tamarind pulp, and other spices. The steps to make cauliflower pickle at home are pretty simple, as described in my recipe.
KEY TAKEAWAYS
- Cauliflower pickle is a delightful, flavorsome, traditional Indian condiment.
- Store the pickle properly in a clean, dry jar to maintain its freshness for months.
- Serve the pickle with Indian main courses, snacks and appetizers, sandwiches or wraps, salads, cheese platter, curries, stews, or dals, rice dishes, or pizza.
- Cauliflower pickle tastes tangy, spicy, and savory.
- Other similar pickles are Garlic Pickle (Lehsun ka Achar), Radish Pickle (Mooli ka Pickle), Carrot Pickle (Gajar ka Achar), Green Tomato Pickle (Hari Tamatar Ka Achar), Lemon Pickle (Nimbu Ka Achar), and Raw Mango Pickle (Kaccha Aam Ka Achar).
The Ingredients:
- 1 piece cauliflower (medium size)
- 1 piece tamarind (big lemon size)
- 1 tbsp black mustard seeds (to dry roast)
- 1 tsp fenugreek seeds
- ½ cup refined oil
- ½ tsp asafoetida
- 4 cloves garlic
- ½ tbsp turmeric
- 1 pieces red chilies
- 1 tsp black mustard seeds (to fry)
- ½ cup red chili powder
- Salt as per taste
I got this pickle recipe from a traffic constable’s wife. I once chatted with her during a community policing event. She mentioned how she packs lunch for her husband to keep him energized. I admired her balance of flavor and nutrition.
She gave me the recipe for the pickle on a piece of paper. I made it that Saturday. My husband appreciated the strength in it, and my sons said it felt spicy and exciting. Now, it is a common pickle we have during lunch on holidays. That interaction reminded me that those behind the uniform often have homes full of strong, steady food that speaks of discipline and care.
How to Make Cauliflower Pickle? (Step by Step Guide with Images)
Step 1: Take a medium size cauliflower and cut into medium size florets. Then add hot water into the cauliflower florets and then again wash it with normal water.
Step 2: Now take them and dry under the sun for 20 to 30 mins.
Step 3: Now take a steel container and add a lemon size tamarind to extract the pulp. Now add hot water and soak it for 20 to 30 mins. Now extract the pulp and keep it aside.
Step 4: Take a wok and add 1 tbsp black mustard seeds and1 tsp fenugreek seeds. Sauté both the ingredients for a few minutes. Let it cool down for a few minutes.
Step 5: In the wok take half cup oil and heat it. Then add the dried cauliflower into it. Stir it for 5 mins. Do not over cook it. Keep it aside.
Step 6: Add 1tsp black mustard seeds into the remaining oil in the wok along with two dry red chilies. Then sauté it for a few minutes.
Step 7: Now add ½ tsp asafoetida and 4 garlic cloves into it. Then sauté it for a few minutes.
Step 8: Now add the tamarind pulp into it and in the medium flame cook it for a few minutes.
Step 9: Now add ½ tbsp turmeric powder into the mixture, ½ cup red chili powder, 1/4th cup salt and add the spice mixture into it. Then mix everything well.
Step 10: Now add the cauliflower into the mixture and mix everything very well.
Step 11: Now transfer the florets into a glass bowl and leave it for 24 hrs.
Step 12: Next morning you can see the color change and the oil is floating over the cauliflower. Cauliflower pickle is ready. Store it in a glass jar. This will remain fresh for 2 months.
Recipe Card
Cauliflower Pickle | Gobi Ka Achaar
Ingredients
- 1 piece cauliflower medium size
- 1 piece tamarind big lemon size
- 1 tbsp black mustard seeds to dry roast
- 1 tsp fenugreek seeds
- ½ cup refined oil
- ½ tsp asafoetida
- 4 cloves garlic
- ½ tbsp turmeric
- 1 pieces red chilies
- 1 tsp black mustard seeds to fry
- ½ cup red chili powder
- Salt as per taste
Instructions
- Take a medium size cauliflower and cut into medium size florets. Then add hot water into the cauliflower florets and then again wash it with normal water.
- Now take them and dry under the sun for 20 to 30 mins.
- Now take a steel container and add a lemon size tamarind to extract the pulp. Now add hot water and soak it for 20 to 30 mins. Now extract the pulp and keep it aside.
- Take a wok and add 1 tbsp black mustard seeds and1 tsp fenugreek seeds. Sauté both the ingredients for a few minutes. Let it cool down for a few minutes.
- In the wok take half cup oil and heat it. Then add the dried cauliflower into it. Stir it for 5 mins. Do not over cook it. Keep it aside.
- Add 1 tsp black mustard seeds into the remaining oil in the wok along with two dry red chilies. Then sauté it for a few minutes.
- Now add ½ tsp asafoetida and 4 garlic cloves into it. Then sauté it for a few minutes.
- Now add the tamarind pulp into it and in the medium flame cook it for a few minutes.
- Now add ½ tbsp turmeric powder into the mixture, ½ cup red chili powder, 1/4th cup salt and add the spice mixture into it. Then mix everything well.
- Now add the cauliflower into the mixture and mix everything very well.
- Now transfer the florets into a glass bowl and leave it for 24 hrs.
- Next morning you can see the color change and the oil is floating over the cauliflower. Cauliflower pickle is ready. Store it in a glass jar. This will remain fresh for 2 months.
