Cabbage Pickle

Cabbage Pickle sounds strange but delicious and doesn't tastes like cabbage at all, trust me you got to try this and it will be super hit at your dinning table.
Pickle tastes hot, sour, tangy, crunchy and perfect to eat on  a rainy day or in winter season or in any season. This can be eaten with hot steamed rice and ghee or with paratha or most Indian breakfast items.This recipe was my mum's recipe, quick and super simple method which takes around 10 minutes to make. Ever since then I make it regularly when ever I am running out of pickles at home and I go with this as its that simple to make and the pickle does not have the flavour of cabbage much in it but it has dominant flavours of other spices and lemon juice.

Have lots of cabbage left in the fridge or don't want to make/eat usual stuff with cabbage or bored of eating cabbage then here I am to share this very tasty cabbage pickle recipe from my little kitchen will definitely impress you, your family and friends!
This recipe will be super easy, quite handy and finishes in 10 minutes but of course with a resting time of at least 24 hours.
Storing Suggestion, Fresh cabbage pickle can be made all year around and consume in  4 to 5 weeks time by keeping it in the fridge.

Prep time: 5 minutes
Cooking time: 1min
Resting Time: 24 hours
Cuisine: Indian

Ingredients:

Fresh Cabbage - 1 cup(shredded or finely chopped), 1/4cup(roughly chopped)
Mustard seeds - 1/2tsp
Methi seeds - few
Red chilli powder - 1&1/2tbsp or 15g
Salt - to taste or 20g
Lemon juice- as needed or 2tbsp
Turmeric powder a pinch

Tempering:

Oil - 3tbsp
Mustard seeds - 1tbsp
Garlic - 2pods(roughly chopped)
Hing

Preparation:

1.) Make roughly chopped cabbage to 1/4cup and finely chopped cabbage to 1cup, wash, drain and allow to dry completely on a cloth or colander.
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2.) Add mustard and methi seeds to pestle or blender, powder it finely as shown in the picture and keep it aside.
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3.) Now add roughly chopped cabbage following with chilli powder and salt, pulse it coarsely.
4.) Then add finely chopped cabbage+pulsed above mixture to a bowl and give it a good mix.
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5.) Add finely crushed mustard methi powder+ turmeric powder +lemon juice to above mixture.
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6.) Tempering, take oil to tempering pan once oil is hot enough add mustard seeds+garlic pieces+hing. Fry it until mustard seeds splatter. Now add this tempering to the cabbage mixture and give it a good mix, taste it and finally adjust the taste to your taste buds and yummy cabbage pickle is ready. For better taste, rest it and start consuming after 24 hours.
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7.) Store it in an air tight container and consume in 4 to 5 weeks time by keeping it in the fridge.

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