A Vegan pickle with a good combination of vegetables.
The cauliflower can be steamed,boiled in salted water or fried lightly in oil and added .
Adding mustard oil to any pickle produces a lovely taste and aroma .I tried this pickle with a mix of gingerly
oil and mustard oil .
The pickle can be used after a day.Do try this recipe and post in your comments and suggestions.
Moving to the recipe now…
1 cup cauliflower florets
1 cup carrot cut into medium strips
Mustard oil+gingelly oil 3/4 cup (teacup)
2 tbsp.ginger-garlic paste
5-6 slit green chillies
1 tsp chilli powder
1.5 tsp coriander powder
1 tsp turmeric powder
1/2 cup vinegar
6 tsp jaggery powder
salt to taste
Roast lightly and powder (coarsely)
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp fennel seeds
Wash the cauliflower florets well, mix in with a little salt and steam for 10 minutes, and allow to cool.
Boil 1/2 cup water with 1/2 tsp salt and add the cut carrots .Cook for 2 seconds and remove from the boiling
water, and set aside.
Next add the slit green chillies and remove immediately and set aside.
Heat both the oils, add ginger garlic paste,salt,rest of the ingredients excluding the roasted powder spice mix.
Add salt to your taste, mix well and then add the roasted spice powder and remove from fire .
Mix well, set aside to cool thoroughly and store in sterilised jars.
Tips to note: Once the roasted powder is added at the end, you should quickly remove from fire,as the
pickle may turn bitter if cooked longer.
Pickle made with fried cauliflower florets will have longer shelf life.