Hello friends. Welcome back. Today I’ll share a pickle recipe of a regular winter veggie along with a regular ingredient of our kitchens, they being cauliflower and green chillies. It’s quite an easy recipe with mild spices but a great taste and unique combination. It can be had with any dish but will go best with chapatis, pooris,and wheat-based food items. I regularly make it in my kitchen and store it for long periods of time.It is liked by my daughter and son most of all in my family along with me too.So I wanted to share this recipe too with you all hoping you too will make it and enjoy it with your loved ones and family.The recipe is as follows—-
- Cauliflower- 250 gms
- Green chilly- 50 gms
- Yellow mustard as dry powder- 2 tbsp
- Salt- According to taste
- Turmeric powder-1 tsp
- Roasted five spice or panchphoran powder- 2 tsp
- Roasted coriander-cumin powder-2 tsp
- Asafoetida-A pinch
- Red chilly powder-1 tsp
- Mustard oil- 1 tbsp
- Synthetic vinegar- 4 tbsp
Wash the cauliflower, wipe it dry and cut it into medium size florets.
Next cut green chillies into small pieces.
Now take a vessel and put the veggies in it and add salt, turmeric powder, red chilly powder, powdered mustard, roasted five spice or panchphoran powder, roasted coriander-cumin powder, hing and then pour mustard oil and lastly add some vinegar to it.
Now close the lid of the vessel and keep the pickle in a shady corner. When the pickle is kind of semi cooked in the juices, show it heat for around seven to eight days. The pickle thus will be ready to be eaten and served.
Do please try the pickle in your homes and share your comments and feedback. Also get your queries solved and answered. Thanks. Have a great week everyone. Happy living and happy cooking!!!