Patta ghobi achaar

The purple cabbage is one of the most fascinating vegetables that mother nature has gifted us. I simply love color and the textures with slight natural sweetness . It’s been a long time I made cabbage pickle typically Indian way. Supermarket prices can really burn a hole in your pocket so I waited to find them in local market . Brought couple of them home for various dishes with pickle mainly on my mind. The procedure is slightly time taking but the results are rewarding ! What I like about cabbage pickle is that it actually brings out all the flavors togather with it’s natural sweetness giving a perfect balance. The crunchy texture , the color and flavors welcoming the short lived winters in Mumbai.

Red cabbage pickle

Recipe

Ingredients

500gms shredded red cabbage(regular cabbage is ok)

2 tablespoon white vineger

3 tablespoon yellow mustard

1 tablespoon black mustard

1 teaspoon fenugreek seeds

1 tablespoon red chilli powder

1 teaspoon turmeric powder

1 tablespoon fennel seeds

1 tablespoon nigela seeds

2-3 slit green chillies (optional)

1 tablespoon salt ( saltiness various with different brands)

2-3 pinches of hing

Half cup mustard oil (go with experience)

Method

Spread the shredded cabbage on a plate and allow it to sun dry only for a day to make sure that little of moisture is naturally evaporated since cabbage has high content of water. Cabbage can really help weight loss if we know how to consume it in our regular diet.

In a clean vessel mix vineger , cabbage and green chillies. Let it rest while you prepare for the masala.

In a blender , add both mustard and fenugreek seeds making a sandy mix. Add nigela seeds and fennel seeds . Spin couple of times. Add the rest of dry masala including hing and spin to mix it well. This mix is regular north Indian pickle masala.

Add the masala , salt and mustard oil to the cabbage . Mix well . Transfer to clean glass jar and cover it with muslin cloth . Cabbage takes little longer to pickle so let it rest under sun while covered with muslin for 2-3 days. Make sure to keep the glass jar inside during night. This is to keep any pickle safe from dew drops.

One can always make changes if know how to make pickles. Regional touch can be added to any pickle and that’s the beauty of our country where pickles are important with almost every meal. Pickle helps to keep our gut healthy with natural probiotics while tingling our taste buds. For generations we have known that pickle have medicinal properties because of the ingredients used. These days ready made pickles with hell lot of preservative has replaced the real home made pickles. Sadly the art pickle making is slowly disappearing.

Published by uma isabel

Home chef, Foodwriter & Event Manager

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