A vibrant relish of julienned carrots, green beans, cabbage, and cauliflower pickled with mustard seeds, turmeric, and vinegar.
Ingredients
-
2 carrots, julienned
-
200g green beans, cut into matchsticks
-
200g cabbage, finely shredded
-
200g cauliflower, small florets
-
2 tbsp mustard seeds
-
1 tsp ground turmeric
-
4 cloves garlic, sliced
-
1 thumb ginger, grated
-
3 green chillies, slit
-
100ml white vinegar
-
3 tbsp vegetable oil
-
Salt to taste
Instructions
-
1
Blanch all vegetables briefly in boiling salted water for two minutes. Drain and spread on a clean cloth to dry completely.
-
2
Heat oil in a skillet, add mustard seeds and let them pop. Add garlic, ginger, and chillies.
-
3
Add turmeric and stir for thirty seconds. Pour in vinegar and bring to a brief boil.
-
4
Toss the blanched vegetables into the hot spiced vinegar mixture. Mix thoroughly to coat.
-
5
Season with salt, let cool completely, and transfer to a clean jar. Refrigerate for at least four hours before serving.
Did You Know?
No Mauritian meal is considered complete without achards on the table, whether it is a simple home lunch or an elaborate wedding feast.