carrot and cauliflower pickle inn

Carrot and Cauliflower Pickle

Cooking Time : 29 minutes for micro cooking.


Cauliflower flowerets
1000 gm
2¼ gm cut into 2½-inch long
Table vinegar
250 ml
150 gm
50 gm
50 gm
3 tbsp
Red chilli powder (opt)
1 tbsp
Mixed spice without coriander
½ tbsp
5 tbsp
Mustard oil or cooking oil
400 gm

Preparation & Cooking

  1. In a large microwave-safe bowl boil 6 cups of water for 10 minutes on micro HIGH; add carrots and cook for 2 minutes.
  2. Strain and save the water.
  3. Spread the carrots on a newspaper under the fan for 2 hours.
  4. Add 1 cup more water to the saved one and boil on HIGH for 8 minutes; add cauliflower pieces and cook on HIGH for 2 minutes, and drain the water immediately.
  5. Spread cauliflower, too, under the fan for 2 to 3 hours.
  6. Grate jaggery. Heat vinegar and jaggery together in a small bowl for 3 minutes on HIGH.
  7. Heat mustard oil to the smoking point on the top of the gas and cool.
  8. Roast fenugreek for 1 minute on HIGH and grind it with onions.
  9. Grind fenugreek, onion, ginger and garlic with 50 ml vinegar.
  10. Mix the onion paste and oil in the bigger bowl and cook on micro HIGH for 3 minutes.
  11. Add dry spices, salt, chilli powder and vinegar with jaggery to the onion paste.
  12. Mix vegetable pieces and roll them in the prepared masala.
  13. Cool and store in a clean glass jar.


Serve this sweet and sour pickle with any Indian meal any time. It tastes excellent with parathas/chapatis/pooris and a dal-rice meal.


The pickle will be ready after 3 to 4 days. Keep it in a jar in the sun regularly for a few days. Remove the lid; tie a clean piece of muslin cloth on the mouth of jar and place in the sun for a week or so. Shake the bottle of pickle every day.

*All the images are indicative.

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