Carrot Cauliflower Pickle

Share
27 Ratings
40 Reviews
Print
Recipe By Vahchef
50 m
2 servings
45.4 Cals

Capsicum Chutney

Capsicum chutney is a very simple and nice variation to regular chutney varieties. Slow s...

Pomegranate Chutney

An innovative and tangy dip made with pomegranate, spicy and tangy in taste. Pomegranate ...

Amla Chutney

This is a chutney recipe made with amla. Amla has all the goodness required to maintain ...

Fatta Fat Chutney - Peanut And Garlic Powder

Peanut Chutney Powder recipe is a perfect blend of roasted peanuts, garlic cloves, and ch...

Peanut And Tomato Chutney

This is a delicious chutney that you can quickly make to add to the main meal course as a...

Karonda Chutney

Indian cranberry chutney is a sour chutney. Best had to cleanse your palette. Had with a ...

Carrot Cauliflower Pickle Recipe, Biyyam Chawal, How To Make Carrot Cauliflower Pickle Recipe

Name: Carrot Cauliflower pickle
Prep time: 20 min
Cook time: 30 min
Total time: 30 min
Yield: 2

Carrot Cauliflower Pickle is a delicious Indian recipe served as a Pickles and Chutneys.

About Recipe

Tandool annam, Pachaarisi sooru, CHAWAL chal

How to make Carrot Cauliflower pickle

(27 ratings)

40 reviews so far

Prep time
20 mins

Cook time
30 mins

Total time
50 mins

Author : Vahchef
Main Ingredient : Carrots

Servings : 2 persons
Published date : March 12, 2019

Ingredients used in Carrot Cauliflower pickle
• Curry leaves - 1 springs.
• Hing - 1 pinch.
• Garlic - 5 - 6 number.
• Red chilli dry - 3 number.
• Cumin seed - 1/2 tea spoon.
• Mustard seeds - 1/2 tea spoon.
• Oil - 1/2 cup.
• Garlic paste - 1 tea spoon.
• Salt - to taste.
• Tumeric powder - 1 pinch.
• Methi seeds powder /fenugreek powder - 1 pinch.
• Red chilli powder - 1/2 cup.
• Mustard powder - 1/4 cup.
• Cauliflower - 1 cup.
• Carrot - 1 cup.
• Lemon juice - 2 small.
Method:
Slice the Carrot and Cauliflower into small cubes and keep it a side. Take bowl add Red chilli powder, mustard powder, fenugreek powder, garlic mashed, salt, turmeric powder mix this well and keep it a side. Take pan heat oil add mustard seeds, cumin seeds, red chillies, hing, garlic once it is done switch off the flame and add curry leaves keep this temepering a side till it cool down Now take spices mixture add temepring into it and mix it well, now add cut Carrot and califlower cubes into it and mix it well at last add lemon uice. keep this mixture for 6hours a side.

kumquatsta Posted on Wed Apr 22 2009

hd please!

Reply 0 - Replies

hucky22 Posted on Wed Apr 22 2009

Shoot Me Please

slycordinator Posted on Wed Apr 22 2009

It's a spice used as a digestive aid, Apparently it's got a really strong smell (that subsides when cooked in oil) and with the strong smell it's supposed to be stored in something airtight. At least that's what wikipedia says.

JessicaPersonalChef Posted on Wed Apr 22 2009

Beautiful recipe!