Gobi-Carrot Pickle

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Gobi-Carrot Pickle


Cooking Time

Preparation Time :24 Hr 0 Min

Cook Time : 5 Min

Total Time : 24 Hr 5 Min


Serves : 15
  • 150 gram cauliflower

  • 100 gram carrot

  • 1 tbsp aniseeds

  • 1 tbsp and 1/4 tsp cumin seeds

  • 3 whole dry red chillies

  • 1 tsp mustard seeds

  • 1/2 tsp asafoetida

  • 1/2 tsp turmeric powder

  • 1 tsp red chilli powder

  • 1 tbsp mustard powder

  • 1 tbsp lemon juice

  • 1/2 tsp fenugreek seeds

  • 1 tsp chat masala powder

  • 3 tbsp mustard oil

  • 1/2 tsp salt


  • Wash the cauliflower and carrot thoroughly with water.
  • Leave them for 15 minutes in a vegetable basket to drain out the excess water on their outer body.
  • Cut them into small pieces.
  • Place a cotton cloth on a flat dish and spread the small pieces of cauliflower and carrot.
  • Keep them under sun for 2 hours to evaporate the moisture from their skin.
  • In a pan dry roast 1 tbsp cumin seeds, aniseed, fenugreek seeds.
  • Make a powder of them.
  • To make tadka: heat mustard oil and add 1/4 tsp cumin seeds, mustard seeds, whole dry red chillies, asafoetida.
  • When they release their nice aroma turn off the gas and allow to cool completely.
  • In a mixing bowl add the cauliflower and carrot pieces.
  • Add red chilli powder, turmeric powder, salt, roasted masala powder.
  • Add chat masala powder and mustard powder.
  • Add completely cool tadka and lemon juice.
  • Mix them and keep covered the rest of day.
  • Next day put it into a sterilized glass jar and keep under the sun for 7 consequative days.
  • After 7 days you can consume it for 3-4 months.
  • Never use wet spoon or hand to take out the pickle from the jar.