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Sify Home > Food > Vegrecipes > Ingredient > Cauliflower Pickle
Cauliflower Pickle
By : Uma Devi Ramachandra
Category : Andhra recipes, Chutneys, sauces, jam and pickles, Cauliflower, Oil
Servings : 20
Time Taken : 15-30 mins
Rating :
Method
  1. Dry fry methi seeds and mustard separately, powder them.
  2. Wash cauliflower flowerettes in plenty of salted water to remove grime and insects.
  3. Wipe with a clean cloth&dry them under shade for 5 to6hrs,keep them aside,
  4. Heat oil, add garlic, cloves, hing, saute for 1/2 min
  5. Add cauliflower flowerettes and saute for 1 min (no frying).
  6. Remove from fire and cool.
  7. Mix all masalas in a small bowl and add this to the cauliflower
  8. Mix well and sprinkle lime juice over the pickle
  9. Mix thoroughly and bottle, can be used after 24 hours.
  10. Can be preserved for 2 months (more if refrigerated)
  11. The quantity of salt and chilli powder can vary according to taste.
Ingredients:
400 g - cauliflower (after removing large stalks)
150 g - red chilli powder
25 g - haldi
100 g - salt
12 - garlic cloves (husk removed)
200 g - gingley oil
20 g - methi seeds
30 g - mustard seeds
1/8 tsp - hing
4 tbsp - juice from lime
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