When we were young achars were not seen in small jars bought from the corner shops but made by women, using age old recipes handed down by mothers and grandmothers. Unfortunately, my mother who was a wonderful cook could never make achars, so we relied on friends and relatives to give us achars. Somehow, because of my mum’s inability to make achar, both my sister and I never tried. We are lucky as most achars are easily available from Indian shops. Yet the taste of freshly prepared achar is something wonderful. On this trip I made amends and learnt some of the pickling methods.
- 1 Large Shalgum (turnip) sliced in half moons
Shalgum Gajar and Gobi ka achar
- 250 gms of Gajar (Carrot) cut in thin fingers
- 1 Small Gobi (cauliflower) cut in to its small florets
- 1 cup Mustard oil
- 2 tbsf powdered Mustard seeds
- 1 ½ tbsf Salt (according to taste)
- 1 tsf Turmeric powder
- ½ Katori Fennel seeds coarsely crushed
- 2 tbsf Chilli powder
- 10 Cloves Garlic
- 2 inch Ginger chopped in julians
- 2 tbsf White Vinegar
- 50 gms Jaggery
- Heat the mustard oil till it starts to smoke.
- Add mustard seeds, ginger, garlic and rest of the spices except salt. Sauté for 2-3 minutes.
- Add all the chopped vegetables and sauté till vegetables are tender.
- Add salt and jaggery and mix well till jaggery has melted. Switch off the heat.
- Add vinegar and mix well.
- Once the mix is cool transfer the achar in a large glass container and keep in a sunny place for at least 10 days. For our Western friends where there is less sun shine can keep the achar in a sunny windowsill or a conservatory.
When it is ready, enjoy it with every meal and don't forget to give some to your friends and family!