Authentic Sindhi Paani Wala Pickle Recipe
1 hour
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About Authentic Sindhi Paani Wala Pickle Recipe
Discover the vibrant flavors of Paani Wala Pickle, a cherished Sindhi tradition. This refreshing pickle, made with a tangy blend of water and vinegar, features cauliflower, green chilies, ginger, garlic, and a medley of spices. Its crunchy texture and burst of flavor perfectly complement parathas, rice, or any dish needing a zingy kick.This recipe is a testament to simple yet aromatic home-cooked Sindhi cuisine, passed down through generations. The easy-to-follow instructions ensure that even novice cooks can capture the authentic taste of this timeless family favorite.Prepare to be transported to the heart of Sindhi culinary heritage with this delicious and uniquely refreshing pickle. Perfect for brunch, lunch, or dinner!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Vegetables
- 1/2 medium Cauliflower chopped into florets
- 8 medium Onions baby onions, thinly sliced
- 3 medium Carrots finely chopped
- 1 large Ginger finely chopped
- 7 Garlic Cloves thinly sliced or minced
- 5 Chilies finely chopped (adjust to taste), green
Spices & Seasoning
- 1.5 tsp Salt or to taste
- 1 tsp Chili Powder (adjust to taste), red
- 1/2 tsp Sugar
- 1 tsp Vinegar white or rice vinegar preferred
- 1/2 tsp Nigella Seed (nigella seeds)
- 1 tsp Mustard Seeds (rai)
Other
- 2 cup Water divided
Instructions
Blanch the Cauliflower
- Blanch the cauliflower florets in boiling water for about 2 minutes. Drain immediately and set aside to cool completely.
Prepare the Pickle Brine
- In a saucepan, combine 1 cup of water, salt, red chili powder, sugar, and vinegar. Bring to a gentle simmer until the sugar and salt dissolve completely. Remove from heat and let it cool slightly.
Combine Ingredients
- Add the cooled cauliflower, onions, carrots, ginger, garlic, green chilies, and kalonji to the cooled brine. Mix well to ensure all vegetables are coated with the brine.
Dry Roast and Grind Mustard Seeds
- In a small, dry pan, dry roast the mustard seeds until they start to pop. Let them cool completely, then grind them coarsely using a mortar and pestle or spice grinder.
Final Steps
- Stir the ground mustard seeds into the vegetable mixture. Transfer everything to a clean, dry glass jar. Let it sit at room temperature for a day, then refrigerate for at least 2-3 days to allow the flavors to meld and develop fully.
Serve and Enjoy
- Serve your homemade Paani Wala Pickle with parathas, rice, or any dish of your choice. Enjoy!
Recipe Notes
Expert Tips for the Best Paani Wala Pickle
- For a spicier pickle, increase the amount of green chilies and red chili powder to your liking.
- Ensure the cauliflower is completely dry before adding it to the brine to prevent the pickle from becoming watery.
- Use high-quality vinegar for the best flavor. Rice vinegar or white wine vinegar are excellent choices.
- Allowing the pickle to sit at room temperature for a day before refrigeration helps the flavors blend and enhances the overall taste.
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Recipe Nutrition
Calories: 38kcalCarbohydrates: 9gProtein: 1gSodium: 570mgFiber: 2gSugar: 4g
Jiya Makhija
Articles: 42
3 Comments
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Such a delicious dish! Thank you.
This looks incredible! I need to try it.
This is so tempting! Thank you.