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Cauliflower Mango Pickle

19 Sep

Cauliflower Mango Pickle.

Cauliflower is washed and chopped into pieces. It is then mixed with spice powders along with grated raw mango. Finally oil with fried spices is added to the cauliflower mixture. Serve cauliflower mango pickle with steamed rice or with idly etc…
Makes: around 2 Cups of Cauliflower Mango Pickle.


Cauliflower 1/2 of Small Head
Red Chili Powdder 1/4 Cup
Raw Mango 1 Small
Lemon Juice 1 – 2 Tbsps
Salt 1/8 Cup


Chana Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Oil 1/8 Cup

Method of preparation:

Peel and grate the raw mango (app. 1/2 Cup).
Remove outer leaves, wash and pat dry cauliflower.
Chop cauliflower into around inch long pieces (around 2 Cups).

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering and chana dal turns brown, remove from heat.

In a mixing bowl, mix together red chili powder and salt.
Stir in cauliflower and raw mango and then the hot oil with all the spices.
Mix well and stir in lemon juice.
Keep aside for around an hour to mature.
Serve cauliflower mango pickle with steamed rice or with idly etc…
Notes: Make sure raw mango is sour enough.

Suggestions: Adjust the amount of lemon juice according to sourness of the mango.
Variations: Check other recipes with cauliflower here.
Other Names: Cauliflower Mango Pickle.