Recipe: How to make Cauliflower and radish pickle
Smear it on parathas or mix it up with steaming hot rice - this tangy Punjabi pickle adds some zing to every meal and gets some vegetables into your diet
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 20m |
| SERVES | As long as it lasts... |
Ingredients
450 gm cauliflower
450 gm white radish or turnip
3 tbsp black mustard seeds, dry ground coarsely
2 tsp chilli powder
1 tsp ground turmeric
1 ¾ cups (275 ml) mustard oil
3 level tsp salt
METHOD
1. Peel and cut the radish into 1-inch thick slices and cut the cauliflower into small flowerettes.
2. Heat oil until smoking point and cool.
3. Place the cut vegetables in a large bowl. Add salt, turmeric, chilli and ground mustard. Mix well. Add oil and mix again.
4. Bottle in a large airtight jar for 6-8 days. Put the jar in the sunlight. Shake the jar 2-3 times a day.
Note: Green peas also can be added.