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Cauliflower Pickle
Category : Andhra recipes, Chutneys, sauces, jam and pickles, Cauliflower, Oil
Servings : 20
Time Taken : 15-30 mins
Rating :
Method
- Dry fry methi seeds and mustard separately, powder them.
- Wash cauliflower flowerettes in plenty of salted water to remove grime and insects.
- Wipe with a clean cloth&dry them under shade for 5 to6hrs,keep them aside,
- Heat oil, add garlic, cloves, hing, saute for 1/2 min
- Add cauliflower flowerettes and saute for 1 min (no frying).
- Remove from fire and cool.
- Mix all masalas in a small bowl and add this to the cauliflower
- Mix well and sprinkle lime juice over the pickle
- Mix thoroughly and bottle, can be used after 24 hours.
- Can be preserved for 2 months (more if refrigerated)
- 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
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
RECIPES BY UMA DEVI RAMACHANDRA
