Cabbage pickle recipe | How to make cabbage pickle in 15 mins
Snarf pickle recipe – The idea of making Indian fix using cabbage whitethorn seem very strange to many an of US. I was first surprised when cabbage pickle landed on the table for our repast at my MIL's home. I always hear the married man appreciating the flavors of that one a great deal. I did not taste that nor try since I ne'er wont to eat cabbage those days. As long time passed by this is one of the most normally misused vegetable in my kitchen.
Net week the intact stock of my mango pickle was over and was thinking of trying something other. I was a bit hangdog to try my Millilitre's recipe as it requires boiling the Tamarindus indica pulp, extracting the tamarind spread and and then using information technology. I am non comfortable trying lengthy recipes. Soh this recipe was my mum's idea, a quick and cut suddenly method to make yummy cabbage kettle of fis in just 15 minutes. Ofcourse with a resting prison term of at least 24 hours. This turned verboten to be fantastic good. So I made it again to share with you altogether.
It prat be served with most rice dishes like dal khichdi, Karnataka style bisi bele bath, south Indian ven pongal, some kind of paratha, plain dosa, rava upma etc.
This pickle does non have the flavor of cabbage a great deal in it but has dominant flavors of spice powders and lemon. Yes lemon is the sensation of this formula. Separate from infusing the lemony flavor, it reduces the need to use such oil in the recipe. Usually pickles are loaded with lot of oil, but this one isn't.
How to make elliptic cabbage pickle at home
1. Cut cabbage to large cubes. Wash in full water. Enfeeble and allow to dry totally on a cloth or cullender. I fan dehydrated IT over a cotton textile while I did my rest of the cooking for the day. Make sure cabbage is completely dry. Smidgin it on a dry cutting board and set aside. Chop ginger or garlic as well.
2. Bring mustard and methi seeds to a blender jar.
3. Pulverize it finely.
4. Add all the ingredients cabbage, chilli powder, salt, mustard powder, ail to a mixing stadium.
5. Rain bucket oil over the mix.
6. Mix everything substantially and add stinker succus. Correct salt. The mix will be fairly dry. Rest it for 6 to 8 hours without infrigidation. After few hours you will see that the bread begins to release the juices and shrinks slightly. Mix and refrigerate. I did not bottle the jam, just left IT in the ceramic bowl with a good fitting lid. You canful also transfer to a glass jar.
After 24 hours mix it well. After 2 years, check the salt and sulkiness. I had to tot Sir Thomas More lemon juice. Merge it once more. The pickle comes to a good consistency afterward 2 days. Transfer to a glass bottle / jar, do not use impressionable jars.
It keeps good for about 2 weeks in refrigerator. Use dry spoons to answer the pickle.
For more Cabbage recipes, you can check
Lolly curry
Clams bring up fry
Cabbage vada
South Indian style cabbage pickle formula
- 1 cup cabbage shredded Beaver State chopped
- 2 cloves garlic or ginger chopped finely
- 1 tbsp mustard
- 1.5 tbsp red chilli powder
- 1 Pinch methi seeds
- lemon juice arsenic needed
- salt American Samoa needed
- 2 tbsps vegetable oil
-
Follow the instructions below
Alternative quantities provided in the formula card are for 1x exclusively, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Nutrition Facts
Cabbage pickle recipe | How to make cabbage pickle in 15 mins
Amount Per Helping
Calories 60 Calories from Fat 54
% Daily Value*
Fat 6g 9%
Sodium 73mg 3%
Potassium 46mg 1%
Carbohydrates 1g 0%
Antiophthalmic factor 710IU 14%
Vitamin C 0.4mg 0%
Calcium 10mg 1%
Iron 0.5mg 3%
* Percent Daily Values are based along a 2000 calorie diet.
© Swasthi's Recipes
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