Gobhi Ka Achar | Cauliflower Pickle

Gobhi Ka Achar (Cauliflower Pickle) is a famous North Indian pickle and prepared mostly during winters as it is easily available during this season. The special thing about cauliflower pickle is that you do not have to wait for long for it. This pickle is prepared with cauliflower florets, mustard oil and lots of spices. This Punjabi style pickle is a delightful accompaniment to spice up your meal.

The recipe is quite easy to make but you have to be careful in few things. The main process of this pickle is blanching and drying. The drying part can be done in sunlight or in shade. Gobhi should be completely dried otherwise it will ruined.

The cauliflower pickle goes amazingly well with almost everything. You can serve this with rice, roti or puri. You can also enjoy with all the stuffed parathas which we usually make during winters.

Course: Side Dish
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 5 days

Ingredients:

500 gm. Gobhi (Cauliflower)
1 cup tablespoon Mustard oil
1 teaspoon Red Chilli Powder
2 tablespoon Salt
1 teaspoon Haldi (Turmeric Powder)
2 teaspoon Saunf (Fennel Seeds)
2 teaspoon Sarson (Mustard Seeds)
½ cup White vinegar

Instructions:

Cut off the stalk from cauliflower and make small size florets. Rinse properly with water.

Boil the water in a deep pan. Add cauliflower florets. Stir and blanch for 2 to 3 minutes till just soft.

Drain the blanched florets with the help of strainer.

Spread all the cauliflower on a kitchen linen. Dry them for 3-4 hours in direct sunlight or leave for overnight. There should be no moisture on them otherwise it will spoil.
Grind mustard seeds and fennel seeds in a blender to make a coarse powder.
Take all florets in a bowl. Add mustard seeds, saunf powder, salt, turmeric powder, red chilli powder and vinegar.

Then add mustard oil. Mix well.
Fill the pickle in clean glass jars.
Cover the jar and keep in sunlight for 3-4 days. Mix it occasionally, around once a day.
The pickle is now ready to use. Serve with any type of stuffed paratha.

Tips:

Use fresh cauliflower that has no odor and worm.
If you want, you can reduce the amount of oil.
Vinegar works as a preservative and increases the shelf life of pickle so don’t skip it.
Store in a glass or ceramic jar. Avoid plastic containers.
Container should be moisture free and clean. You can keep under the sun for an hour.
You can add jaggery to give a sweet taste.
You can add methi seeds (Fenugreek seeds) and lemon juice.
Always use clean and moisture free spoon.
You can keep this in refrigerator.

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