Billionhbn Advertising

securedownload1.gif +27  (0)72 4884 290                                       securedownload.gif

Pickled Cabbage Atchar Recipies

Feel free to share on any Social Media Platform but remember to always recognize the author and the website the post are from. You don't even need to copy/paste to share. All the social networking platforms links are below on the page.

Ingredients:Cabbage Atchar

  • ¼ Tsp Cumin seeds.
  • ½ Tsp Turmeric.
  • 1 Tablespoon Oil.
  • ¼ Tsp Mustard seeds.
  • One sprig Curry leaves.
  • 1 Cup shredded Coconut.
  • ½ Cup Shallots or onion diced.
  • Salt to taste.
  • 1 Small Carrot, cut or shredded into small pieces.
  • One small or half of a big cabbage head shredded into small pieces.
  • Cut the whole cabbage into 4 or 8 small quarters, and then slice them at an angle into super fine shreds.
  • 5 to 6 Greenchillies (add more or less to suit your level of spiciness).


Combine the cabbage, carrots, coconut, salt, crushed green chillies and cumin. Use your hands to mix them well. Add oil to the hot pan. When the mustard seeds splutter, add the onions and stir for 2-3 min. Add the curry leaves now. Then add the turmeric powder and fry for about 30 seconds. 

Then add the cabbage mixture, mix everything well and then close the pan with a lid.After about 2 min, remove the lid, give a light stir and return the lid. Remove the lid and stir the cabbage every 2 min. After about 6 to 8 minutes, the dish (thoran) should be done. 

There is no need to add any water, use a nonstick pan for this recipe.


  • 200g Jaggery.
  • 25 Cloves garlic.
  • 8 Teaspoons ground spices.
  • 6 Teaspoons mustard powder.
  • 4 Teaspoons red chili pepper.
  • 3 Cups oil.
  • 2 ½ kg Cauliflower, carrot and turnips.
  • 2 Cups vinegar.
  • ¾ Cup salt.
  • ¼ Cup ginger. 


Boil water and remove it from the fire. Put the vegetables in it and keep it covered with a lid for 15 to 20 minutes. Drain the vegetables in a basket to remove as much water as possible. Heat the oil till it's warm enough, cool for about 2 minutes. Fry ground garlic and ginger till brown. Cool the oil, then add ½ cup of water and cover the vessel with lid.

Again put it on the fire and cook till water is evaporated. Add all the ingredients and vegetables and cook on a hot fire till it only leaves the oil and no water. Cool and put the pickle in the jar. Keep it in the sun for 8 days (in winter) and shake it daily. This pickle can be kept for six months or more.

Note: Always Weight your vegetables after they had been cut.



  • 15 Cloves garlic
  • 15 Dry dates
  • 6 Teaspoons seedless raisins.
  • 2 Teaspoons chilli powder.
  • 1 Cup mustard oil.
  • 1 Cup vinegar.
  • 1 Cup Sugar.
  • 1 Teaspoon peppercorn.
  • 1 Teaspoon onions seeds.
  • 1 Teaspoon cumin seeds.
  • ½ kg Turnips.
  • ⅓ Cup salt.


Grind the spices and sugar together. Grind raisins and dates with a little vinegar.Peel and cut turnips into thick round slices and rub salt on them. Keep for 8 hours.

Heat oil, fry the ground garlic till brown. In it fry turnips till dry.Add vinegar, ground spices with sugar and ground dates and raisins. Put in a jar, keep in the sun for 6 days.


Created by the webmaster of Billionhbn™ under the supervision of Crazy Al's cc1®
© Copyright protected

Make a free website with Yola