Achards de Legumes — Print Recipe

A tangy, lightly pickled medley of shredded vegetables seasoned with mustard seeds, turmeric, and vinegar. This vibrant condiment adds crunch and acidity to balance the rich coconut-based Comorian dishes.

Ingredients

2 carrots, julienned
1 small green cabbage, finely shredded
1 green mango, julienned (or 2 tablespoons lime juice)
1 onion, thinly sliced
2 tablespoons vegetable oil
1 tablespoon mustard seeds
1 teaspoon ground turmeric
3 tablespoons white vinegar
1 teaspoon salt
1 small chili, minced

Instructions

1 Combine julienned carrots, shredded cabbage, green mango, and onion in a large bowl. Toss with salt.
2 Heat oil in a small saucepan over medium heat. Add mustard seeds and cook until they pop, about 1 minute.
3 Add turmeric to the oil and stir for 10 seconds.
4 Pour the hot spiced oil over the vegetables. Add vinegar and chili.
5 Toss everything together thoroughly. Let marinate at room temperature for at least 1 hour.
6 Serve as a condiment alongside rice and curry dishes. Stores in a sealed jar for up to 2 weeks.

Did You Know?

Achards keep for weeks in the tropical Comorian climate, making them one of the few preserved foods in a cuisine that otherwise relies on cooking fresh ingredients daily.