Cabbage pickle

A delicious cabbage pickle which goes well with dal, rice, roti or even bread.  Ready in no time and is over in no time as well.

Ingredients:

2 cups Cabbage chopped fine


1 tsp roasted fenugreek powder


1 tsp roasted mustard powder


2 tsps Kashmiri Lal chilly powder

10 cloves of garlic minced

Juice of one lemon

10 tsps oil

1 tsp mustard


1 tsp Cumin seeds

Salt.

Method:

Tip the cabbage, roasted Fenugreek powder, mustard  powder,  lemon juice, chilly powder and salt into a bowl. Mix thoroughly. Heat oil in a pan. Add the mustard seeds. After they crackle add the cumin seeds. Tip the seasoning into the cabbage and mix thoroughly. Allow to stand for a couple of hours before serving, though this is one pickle that can be served immediately.

Note: I generally dry  roast both Fenugreek and mustard seeds and bottle them to use in instant pickles. Saves time and is easier to grind.

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