Monday, November 8, 2010

Vegetable Achar/Pickle

This tang-zang pickly pickle will forever remain as an appealing and appetizing condiment. Made in advance, stored in bottles and kept in the fridge, achar/pickle (Salted Fish Pickle) will definitely taste a whole lot more better once the veggies (Vegetable Green Curry & Vegetarian Mutton Varuval) have been thoroughly soaked in the vinaigrette, as the days goes by. To make, choose a day when you are "free as a bird", aha, not as in to fly wherever you like, but fly in your kitchen with time. Time must be on your side to prepare the veggies - sliced, dried in the sun and then, basically, please go ahead by tipping tipping the veggies in the vinaigrette just at its boiling point. Dot. I'm so confident you will make because vegetable achar/pickle I bet should be on stand-by for every other of our Malaysian rice meal. Tadaa!! Gotcha! Catcha! I will catch-up soon with you once I am ready with another nava-k's recipe. Bye.

1 white radish (sliced thinly)
1 zucchini ( sliced thinly)
Rinse, pat dry and mix with 1 tbsp of salt, place of a flat tray and dry in the sun to dry up the moist.

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 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.
Recipe courtesy of Mrs Joyce Felix( pada salt fish)

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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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