Name: Carrot Cauliflower Overnight Pickle ! recipe by Swapna Sunil at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 2 cups Cauliflower florets, small bite sized; 2 cups carrots peeled and chopped into bite sized; 3 tbsp Sesame / peanut / any oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 3 dry red chillies broken into pieces; 3 tbsp Mustard seeds powder; 1 1/2 tbsp Cumin n fenugreek powder; 4 tbsp Red chilli powder or to taste; Salt to taste; 1 tsp turmeric powder; 5 to 6 Garlic cloves roughly crushed; 1/4 to 1/3 cup Lemon / lime juice or to taste

ABOUT Carrot Cauliflower Overnight Pickle ! RECIPE

Today, all of a sudden I was craving for some spicy and tangy pickle. As a South Indian, I always loved to have pickles, especially the instant veggie ones or the traditional Mango ones. Raw mangoes are not yet available here so tried this Carrot Cauliflower pickle instead, this absolutely matches my cravings, hence desire fulfilled. This pickle is so tasty and flavorful and required less time. you just need a few ingredients

Ingredients Serving: 8

2 cups Cauliflower florets, small bite sized
2 cups carrots peeled and chopped into bite sized
3 tbsp Sesame / peanut / any oil
1 tsp mustard seeds
1 tsp cumin seeds
3 dry red chillies broken into pieces
3 tbsp Mustard seeds powder
1 1/2 tbsp Cumin n fenugreek powder
4 tbsp Red chilli powder or to taste
Salt to taste
1 tsp turmeric powder
5 to 6 Garlic cloves roughly crushed
1/4 to 1/3 cup Lemon / lime juice or to taste

Instructions

In a bowl - add mustard powder, cumin and fenugreek powder, turmeric, red chilli powder and salt.
Cut the cauliflower and carrot into small pieces and set aside.
In a pan add oil, once hot add the mustard seeds, cumin seeds, dry red chilli pieces and fry until the seeds splutter and red chillies change in color.
Later add the crushed garlic and saute for a min or two. Now turn off the heat and allow it to cool at room temperature.
Once cooled add it to the powders in the bowl and mix well.
Next add the chopped cauliflower and carrots. Mix well without breaking the florets until well incorporated..
Now add the lime juice little by little and mix well, initially start with 3 tbsps and gradually increase if required.
Adding Lime juice depends on its tartness, I added around a little more than 1/4 cup. Taste has to be really sour as the veggies will absorb the lime juice and by the end of the day it will get slightly sour like pickled mangoes.
Once the lime juice is added, mix well and keep it covered for 2 hrs to overnight depending on the weather. I kept it overnight. Next morning it must release lot of juices and the veggies get softened.
The more you ferment the more they soften. I like my veggies a bit crunchy so keeping it overnight was perfect for me.
Carrot and cauliflower overnight pickle is ready to slurrp with a bowl of steamy hot rice, stays good for upto a week depending on the weather.

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