Cauliflower Pickle

This is a patented recipe from one of my besties Ashwini.

This is something that you can make quickly and spikes up a very ordinary meal.


Cauliflower ½ kg
Mustard seeds 1 tbsp (use yellow mustard if you like a mild mustard flavor and the black one if you prefer a robust flavor)
Tendli / tindora 5-6 tender ones (optional)
Red chillies 6-7 (use either kashmiri /bedgi varieties that give you both color and moderate heat)
Asafoetida powder ¾ - 1 tsp
Salt To taste
Lime 1

Clean cauliflower. Chop florets fairly finely (about ½ cm dices). Top and tail the tendli, slice into quarters lengthwise and then finely dice into the cauliflower. Grind together the chillies, mustard, asafoetida with a little water to make a thick, fine paste. Add paste to the cauliflower, salt to taste and the juice of one lime. You may want to add some more lime juice if your chillies are really spicy. Mix well and let it sit for a couple of hours. Ready to serve.

This stays good for 7-10 days if you refrigerate it. You can easily replace cauliflower with seasonal veggies like carrots etc. This tastes great with raw mango as well, in which case you don’t need to add any lime juice.