07 Achaar - Vegetable Achaar
Vegetables
1 Kilogram Carrots Sliced
2 Tablespoon Salt
250 grams Green Beans Sliced
1 Cauliflower
Achaar Spices
1 Tablespoon Ground Coriander
1 Tablespoon Whole Cumin
1 Tablespoon Turmeric
3 Tablespoon Methi Masala
3 Tablespoon Red Chilli powder
3 Tablespoon Mustard powder
3 Tablespoon Fine Apricot Jam
1 Tablespoon Salt
1 Tablespoon Mustard seeds
Achaar Paste option 1
1/2 Cup Oil
1/2 Cup Cake Flour
1/4 Cup Sugar
3/4 Cup Vinegar
Achaar Paste option 2
2 Tablespoon Corn Flour
2 Tablespoon Flour
1/2 Cup Vinegar
1/2 Bup Water
Achaar Paste option 3
2 Cups Vinegar
1 Cup Water
4 Tablespoon Corn Flour
2 Tablespoon Mustard Powder
3 Tablespoon Sugar
Oil
4 Sliced Green Chilli
10 Curry leaves
1/4 Cup Oil
Vegetables
Carrots must be sliced julienne style about 20-30mm long and 3-4mm wide. Some can be cut into small rounds or halves.
Beans must cut into slices 20mm slices or 10mm tubes.
Cauliflower must be broken into small florets.
Add 2 tablespoons salt to carrots and allow to stand in a dish for 1 hour.
Boil the beans and cauliflower once until cooked but still firm (al dente).
Drain the vegetables and leave on a cloth to dry in the sun for +- 3-4 hours until dry.
Achaar Paste
Select one of the paste options and add the paste ingredients in a saucepan and boil until smooth paste stirring continuously.
Remove from stove, allow to cool.
Combine the vegetables, spices and jam in a large dish and mix.
Add the cooled paste into the vegetable dish and mix well.
Oil
In a small pan heat oil and add the curry leaves and green chilli and braise for about 3 minutes.
Add to the dish and mix well.
The achaar can be bottled immediately then stored in refrigerator.