Pickled Cauliflower (Gobi ka Achar) Recipe

SMC Kitchen

Pickled Cauliflower (Gobi ka Achar) Recipe

Pickled cauliflower, or Gobi ka Achar, is a tangy and flavorful Indian-style pickle made with cauliflower florets, aromatic spices, and mustard oil. It's a fantastic accompaniment to any Indian meal, adding a burst of spice and zest. Here's how you can prepare this delightful pickle at home.

Pickled Cauliflower (Gobi ka Achar) Recipe

Ingredients

Main Ingredients:

  • 500 grams cauliflower (cut into small florets)
  • 2 medium carrots (optional, cut into sticks)
  • 2 tablespoons salt (adjust to taste)
  • 2 teaspoons turmeric powder

For the Spice Mix:

  • 2 tablespoons fennel seeds (saunf)
  • 2 tablespoons mustard seeds (rai)
  • 1 tablespoon fenugreek seeds (methi dana)
  • 1 tablespoon nigella seeds (kalonji)
  • 1 teaspoon cumin seeds (jeera)
  • 1 teaspoon carom seeds (ajwain)
  • 1 tablespoon red chili powder (adjust to taste)
  • 1 teaspoon asafoetida (hing)

Other Ingredients:

  • 1 cup mustard oil (or any oil with a strong flavor)
  • 2 tablespoons white vinegar (or lemon juice)
  • 1 teaspoon sugar (optional)

Instructions

1. Preparing the Vegetables

  1. Wash the cauliflower florets thoroughly and let them dry completely. Ensure no moisture remains as it can spoil the pickle.
  2. If using carrots, peel and cut them into thin sticks. Let them dry as well.
  3. Toss the vegetables with turmeric powder and salt. Set aside for 2-3 hours to release excess water.

2. Preparing the Spice Mix

  1. Lightly toast fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds, and carom seeds on low heat until aromatic. Be careful not to burn them.
  2. Allow the toasted seeds to cool and grind them coarsely using a mortar and pestle or spice grinder.

3. Cooking the Pickle

  1. Heat mustard oil in a pan until it reaches its smoking point. Turn off the heat and let it cool slightly. This step removes the raw taste of the oil.
  2. Add asafoetida (hing) to the oil and stir.
  3. Mix in the coarsely ground spice mix and red chili powder. Stir for a few seconds.

4. Combining the Ingredients

  1. Squeeze out any excess water from the cauliflower and carrots. Add them to the spiced oil mixture. Mix well to coat the vegetables evenly.
  2. Stir in vinegar or lemon juice and sugar if using. Mix thoroughly.

5. Storing the Pickle

  1. Transfer the pickle into a clean, dry glass jar.
  2. Ensure the vegetables are fully submerged in oil. Add more mustard oil if needed to cover the mixture.
  3. Seal the jar tightly and place it in a warm, sunny spot for 4-5 days, shaking it gently once a day to distribute the spices.

Tips for Perfect Gobi ka Achar

  1. Dry Ingredients: Ensure all utensils, jars, and vegetables are completely dry to prevent spoilage.
  2. Oil Quantity: Always keep the vegetables submerged in oil to extend the pickle's shelf life.
  3. Spice Balance: Adjust spices and salt according to your taste preference.
  4. Sunlight Exposure: Sunlight helps intensify the flavors of the pickle. If you live in a cooler climate, you may need to leave the jar in sunlight for a few more days.
  5. Storage: Once the pickle is ready, store it in a cool, dry place or refrigerate for longer shelf life.

Serving Suggestions

  • Pair this tangy pickle with Indian flatbreads like parathas, rotis, or pooris.
  • Enjoy it as a side dish with dal and rice.
  • Add a spoonful to sandwiches or wraps for a spicy twist.

Pickled Cauliflower (Gobi ka Achar) Recipe

Conclusion

Pickled cauliflower, or Gobi ka Achar, is a delightful way to preserve the crunchiness of fresh vegetables while infusing them with bold Indian spices. It’s a simple yet rewarding recipe that can elevate any meal with its vibrant flavors. Prepare it at home and savor the traditional taste of homemade pickles!


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