Cauliflower and Green Chili Pickle Recipe
Photo from Adobe Stock/Yell Design
- 1 cup cauliflower, cut into small pieces
- 2 cups boiled water, cooled
- 2 tbsp garlic, finely chopped
- 2 tbsp fresh ginger, finely chopped
- 2 tbsp mustard seeds, ground
- 5 tbsp fenugreek seeds, dry roasted and ground
- 1 tsp ground red chili
- 4 tsp salt, or to taste
- 1 tbsp ground coriander
- 1 tsp turmeric
- 1 cup green chilies, chopped
- 1/2 cup mustard oil
Dry the cauliflower (traditionally done by spreading it on a clean towel and placing it in the sun for 6 hours or more). Mix the water and spices in a bowl with a wooden spoon. Add the cauliflower and green chilies, and then stir in the oil. Pour the mixture into a wide-mouth jar. Cover the mouth of the jar with plastic wrap. Keep the container in the sun for 3 to 4 days until the contents go sour, then keep inside at room temperature. Shake the container once a day. The pickle will be ready to eat in about two weeks and should be refrigerated once it has fermented. This pickle will keep for months in the refrigerator.
Also from The Nepal Cookbook:
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