Side
Achards de Légumes
About
The crunchy Indo-Mauritian mustard pickle of blanched vegetables in turmeric and mustard oil, spooned alongside farata, dholl puri and curries at almost every Mauritian meal.
Equipment
- Pot for blanching
- Colander
- Mortar and pestle or blender
- Frying pan
- Large bowl
Ingredients
Cabbage, thinly shredded0.25 head
Carrots, cut into matchsticks2
Green beans, cut into short lengths150 g
Cauliflower, small florets150 g
Onion, sliced1
Garlic cloves4
Fresh ginger1 thumb
Yellow mustard seeds2 tbsp
Ground turmeric1.5 tsp
Dried red chillies or chilli powder2 chillies
White wine vinegar4 tbsp
Mustard oil (or vegetable oil)5 tbsp
Saltto taste
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