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5.0 from 6 votes

Gobhi Ka Achar | Yellow Pickled Cauliflower

Yellow pickled cauliflower, aka gobhi ka achar, is a common seasonal pickle enjoyed as a condiment throughout India. The gobhi pickle is deliciously tangy and crunchy spice-flavoured cauliflower florets that pair well with almost everything!! The best-ever seasonal pickle you can enjoy with any meal!!

Prep Time
30 mins
Additional Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 40 Pieces
Calories: 59 kcal
Course: Appetizer , Condiments , Others
Cuisine: Indian

Ingredients

  • 500 g Gobhi/Cauliflower
  • 1 Cup mustard oil
  • 4 teaspoons vinegar
  • 1 tablespoon Hing/Asafoetida
  • 1 tablespoon salt
  • 3 tablespoon cumin seeds
  • 1 teaspoon fenugreek seeds
  • 15-20 peppercorns
  • 1 tablespoon carom seeds
  • 2 tablespoon mustard seeds
  • 3 tablespoon coriander seeds
  • 1 tablespoon Turmeric
  • 1 tablespoon chilli powder
  • 3 tablespoons fennel seeds

Instructions

Cauliflower prep
    Cup of Yum
  1. Cut the cauliflower florets into small or medium size. Soak them in luke warm salted water for 10-15 minutes.
  2. Heat water in a pot. When bubbles start appearing, add salt, turmeric, and vinegar (2 teaspoons).
  3. Stir in drained cauliflower florets and blanch it for 5-8 minutes.
  4. Drain them and spread on a tray to dry them for 2-3 hours. (either sundried or fan dried)
Oil prep
  1. Heat mustard oil in a pan until it turns smokey.
  2. Add salt, chilli powder, and turmeric. Turn off the heat.
  3. Mix well and let it cool.
Spices prep
  1. Roast all the spices except the mustard seeds (rai) and asfoetida (hing) for 2 minutes on low heat.
  2. Stir in mustard seeds and hing. Roast for less than a minute.
  3. Cool down the spice-mix.
  4. Grind them into a course powder.
Assembly
  1. Once the florets are dried completely. Combine florets, spices and oil altogether in a clean and dry mixing bowl.
  2. Add two teaspoons of vinegar and mix well.
  3. Transfer this oil-spice-cauliflower pickle into a clean, dry and sterlized glass container.
  4. Keep this pickle in the sun for 2-3 days before use.
  5. Spice flavoured Indian caulflower pickle is ready to serve!!

Notes

  • The best is to consume the pickle after 2-3 days of preparing it to allow the spices and cauliflower to mingle up (🤣)
  • Check the pickle regularly for any sign of moulds or foul smell.
  • Always shake the jar every few days to distribute the oil and spices equally.
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Nutrition Information

Calories 59kcal (3%)

Nutrition Facts

Serving: 40Pieces

Amount Per Serving

Calories 59

% Daily Value*

Calories 59kcal 3%

* Percent Daily Values are based on a 2,000 calorie diet.