Monday, November 8, 2010

Vegetable Achar/Pickle

The pickly pickle with its tang-zang will forever remain as a lovely condiment. Made in advance, stored in bottles and kept in the fridge, achar/pickle is also an appetizing side dish, always on stand by for every other meal. Achar/pickle will definitely taste all the better after a longer period of time as the vinaigrette would have soaked in the veggies. This achar/pickle is time consuming because the technic is quite lengthy. But,sure, assured, worth the time. After all, it is not always you make such a pickle that can last provided you store in dry bottle, use a clean individual spoon for scooping and put back the achar in the fridge. That bit of achar with rice or that bit as topping for burger or hotdog you should try as well.

1 white radish (sliced thinly)
1 zucchini ( sliced thinly)
After washing, add 1 tbsp of salt, place of a flat tray and dry in the sun.
Remove when veggies are completely dried.

Other Ingredients
1/4kg green chillies (break into 2)
1/4kg shallots 
3 whole garlic (break into cloves & remove skin) 
2 inches ginger (sliced)
20 birds eye chillies (optional) 
Other Ingredients:
2 inch ginger (slice - for frying)
1 bottle vinegar (300ml)
1/2 cup sugar
1 tbsp turmeric powder
2 tsp mustard seeds (crush and blow off the skin)
1/2 cup oil
Salt to taste
When oil is heated, saute garlic to release the aroma. 
Pour in vinegar, add turmeric, sugar and salt.
Simmer till just a boiling point.
Taste to balance the flavours.  
Off the heat, add the prepared ingredients - veggies and chillies.
Stir a couple of times.
Cool down before bottling and storing in the fridge.
This recipe and the previous pada salt fishcourtesy of Mrs Joyce Felix.

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  1. So many chili :O

    P/S: I supposed you're unbanned alrdy. Hope you're okay alrdy (:

  2. This looks amazing and delicious like to use a wok to stir fry.


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