Ingredients with Measurements:
- 1 medium-sized cauliflower, cut into small florets
- 1 tablespoon turmeric powder
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 1 tablespoon fennel seeds
- 1 tablespoon nigella seeds
- 1 tablespoon red chili flakes
- 1 tablespoon salt
- 1/2 cup lemon juice
- 1/2 cup white vinegar
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup raisins
- 1/2 cup chopped cilantro
Special equipment needed:
- Large mixing bowl
- Large skillet or wok
- Sterilized jars with lids
Step-by-step instructions:
1. In a large mixing bowl, combine the cauliflower florets, turmeric powder, cumin seeds, coriander seeds, mustard seeds, fennel seeds, nigella seeds, red chili flakes, and salt. Mix well and set aside for 30 minutes.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the cauliflower mixture and stir-fry for 5-7 minutes, or until the cauliflower is lightly browned.
3. Add the lemon juice, white vinegar, sugar, and raisins to the skillet. Mix well and bring to a boil.
4. Reduce the heat to low and simmer for 10-15 minutes, or until the liquid has thickened and the cauliflower is tender.
5. Remove from heat and stir in the chopped cilantro.
6. Transfer the achar to sterilized jars and let cool to room temperature.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for stir-frying and boiling
Low heat for simmering
Serving size:
Makes approximately 3 cups of achar
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 28g
Protein: 2g
Sodium: 480mg
Sugar: 22g
Substitutions for ingredients:
- You can use any type of vinegar instead of white vinegar.
- You can use any type of oil instead of vegetable oil.
- You can use any type of sweetener instead of sugar.
- You can use any type of dried fruit instead of raisins.
Variations:
- You can add other vegetables such as carrots, bell peppers, or green beans.
- You can add other spices such as cinnamon, cardamom, or cloves.
- You can add nuts such as almonds or cashews.
Tips and tricks:
- Make sure to cut the cauliflower into small florets so that they cook evenly.
- Use a non-reactive skillet or wok to prevent the vinegar from reacting with the metal.
- Sterilize the jars and lids by boiling them in water for 10 minutes before using.
- Store the achar in the refrigerator for up to 1 month.
Storage instructions:
Store the achar in sterilized jars in the refrigerator for up to 1 month.
Reheating instructions:
Serve the achar at room temperature or reheat in a microwave or on the stove.
Presentation ideas:
Serve the achar in a small bowl or on a plate with crackers or bread.
Garnishes:
Garnish with chopped cilantro or sliced lemon.
Pairings:
Serve with rice, naan bread, or grilled meats.
Suggested side dishes:
Serve with a salad or roasted vegetables.
Troubleshooting advice:
- If the liquid is too thin, simmer for a few more minutes until it thickens.
- If the cauliflower is not tender, simmer for a few more minutes until it is cooked through.
Food safety advice:
- Make sure to sterilize the jars and lids before using to prevent contamination.
- Store the achar in the refrigerator to prevent spoilage.
Food history:
Achar is a popular condiment in South Asian cuisine, typically made with pickled vegetables and spices.
Flavor profiles:
This Turmeric-Lemon Cauliflower Achar has a tangy, sweet, and spicy flavor with a hint of earthy turmeric.
Serving suggestions:
Serve as a condiment or side dish with Indian or Middle Eastern cuisine.
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Region: Indian