Cauliflower Pickles (Gobi ko Achar)
Gobi ko Achar (Cauliflower Pickle) is a popular, crunchy Nepalese/Indian side dish made by mixing cauliflower florets with mustard oil, spices (turmeric, chili, mustard seeds, fenugreek), and vinegar or lemon juice. It is best prepared in winter, requiring ingredients to be dried thoroughly to ensure longevity.
A popular side for meals with rice or rotis.
30min
Easy
Not spicy
Ingredients
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Directions
Sterilize the glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Cut the cauliflower florets to the desired size.
Soak them in warm salted water for 10 to 15 minutes.
Remove them, drain them and let them dry for 2 to 3 hours.
Heat a little mustard oil over low heat and roast the coriander seeds, the fenugreek seeds, the carom seeds, half of the cumin seeds, the mustard seeds and the fennel seeds until fragrant and a dark golden color.
Put all the seeds in a grinder and grind them. Make sure the spices are coarsely ground and not reduced to a fine powder.
In the same pan, add oil and heat it. Then fry the cauliflower for 2 to 3 minutes.
Place the cauliflowers on a plate and let them cool.
In a bowl, combine the cauliflowers and sunflower oil. Add the ground seeds, the red chili powder, the salt, the turmeric powder, the ginger paste, the garlic paste, the white vinegar and the lime juice. Mix well.
Transfer the pickles to a glass jar. Check that the oil covers them (add more if necessary). Close the jar and place it in the refrigerator or in a dry place .
Ready! Enjoy the pickles with dal baht or other dishes.
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