Vegetable Achaar

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.