Indian Cauliflower Pickle

What makes Indian cauliflower pickles great is that they can add zest to any dish and enhance every meal experience.

This Indian cauliflower pickle recipe is simple to make and can be stored for months.  A wonderful side dish you would start looking for once you have tasted it.

Prepare the following ingredients:

~A cauliflower head, washed and broken into florets

~ 4 tablespoons of mustard seed powder

~4 tablespoons of Fenugreek Powder

~2 pinches of red chili powder

~2 pinches of turmeric

~1 tablespoon of lime juice

~ salt to taste

For the tadka, you would need:


~mustard seeds


~red chili

In a big bowl, begin by mixing the salt, turmeric, fenugreek, red chili and mustard seed powders together with the florets.  Set aside.

Heat a pan over medium heat before pouring the oil.  Then add the mustard seeds and fry until they start to splutter.   Then, add the asafetida and red chili and fry for a few minutes.

Add the cooked seeds in with the florets and mix.  Let it sit for about three to four hours so the florets will have ample time to absorb the different flavors of the spices before serving.  You can put the rest of the cauliflower pickles in a clean pickling jar.  Seal and store in a cool, dry place.

This pickle recipe is a great side dish to roti, rice and upma.