Shalgum Gajjar aur Gobi ka Khata Meetha Achar

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.

As one would expect I am only able to learn the recipes of vegetable achars which are available in the winter. May be next time my long trip would be in the summer and then I would be able to learn to pickle fruits like mango, which is everyones favourite. For now I am sharing another favourite. This of course we in the UK would be preparing in the summer when we have plenty of carrots, turnips and cauliflower.

Ingredients:

• 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

 Method:

1. Heat the mustard oil till it starts to smoke.
2. Add mustard seeds, ginger, garlic and rest of the spices except salt. Sauté for 2-3 minutes.
3. Add all the chopped vegetables and sauté till vegetables are tender.
4. Add salt and jaggery and mix well till jaggery has melted. Switch off the heat.
5. Add vinegar and mix well.
6. 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!

Khata Meetha Mirch ka Achar (Sweet and Sour Chilli Pickle)

Achar or pickle is something that everyone who has eaten at an Indian Restaurant would have tasted it. In the UK it is even brought with Papadums while you wait for your main meal. 

Pickling (achar is the name given to Indian version of pickle) is a way of preserving and keeping the vegetables, fruit and even meats, for when that particular ingredient is not available. I would think that every country would have their own recipes and favoutites. People use various ways to pickle, but in North India one uses Mustard oil as the chief ingredient. Besides preserving and eating a vegetable in off seasons, in India achar is eaten as an accompaniment with main meals. It is usually sour but can also be sweet and sour, which enhances the taste of already spiced up dishes that one eats in India. 

Being in Delhi where one meets with people from all parts of India, I have been lucky to learn from different experts new ways of making achar. In the following few posts I will bring to you several off beat achars. Achar is easily obtainable from any Indian grocery  store, but it is fun to prepare your self. Lots of people get scared of attempting but most recipes are quite simple, though most achars need several days of sunlight to pickle. In India one gets lot of sun but in countries like the UK I may suggest that you keep the achar to mature in the sunny windowsill or a conservatory. 

There are a few simple rules which prevents the achar being spoilt. One is ensure you do not add any water, therefore pat dry all the vegetables and use glass containers to mature and keep it after it is ready. Lastly, do share it with your friends and neighbours they would love it and to be honest that is what Indians do!

My first recipe is simple and different to most chilli pickle that I have had. My thanks to Mrs.Bhargava who is an expert snacks and pickle maker to show me how to make this achar.

Ingredients:

• 250 gms red large chillis cut into round pieces

  

  Red Chilli

• 5 tbsf Mustard oil
• 1 tsf Asafoetida (Hing) 
• 2 tsf Salt
• ½ tsf Turmeric (Haldi)
• 3 tbsf crushed Fennel seeds (Soonf)
• 3-4 tsf Jaggery (gurdh)
• 2 tsf Tamarind paste
• 2 tsf White Vinegar.

 Method:

1. Heat the oil in a heavy wok.

   

   Pickle being cooked

2. When the oil is hot add Asafoetida (Hing).
3. Add the chopped chillis fry for a minute on high heat.
4. Add salt and turmeric powder and mix well.
5. Add fennel seeds and mix well again. Lower the heat.
6. Now add the jaggery and let it melt and mix for a minute.
7. Add Tamarind paste and mix well. Stop the heat.
8. Now add 2 tsf of white vinegar. 

The achar is ready but traditionally keep it for 2-3 days in a warm sunny position. In colder countries one can put it in the conservatory.