Vegetable atchar

Recipe from: 2/10/2000 12:00:00 AM

 
Vegetables
 
 
 

Ingredients

 
  • 50
    ml
    salt
  • 2
    Litres
    water
  • 1
    small cauliflower, broken into florets
  • 4
    carrots, scraped and diced
  • 2
    onions, chopped
  • 500
    ml
    oil
  • 4
    chillies, seeded and finely chopped
  • 2
    cloves garlic, crushed
  • 80
    ml
    atchar masala OR ordinary masala
Servings: Change Serving
 
 

Method

 
Dissolve the salt in the water and add the cauliflower, carrots and onions. Soak the vegetables in the mixture for at least 24 hours, drain well and rinse under running water. (The salt preserves the vegetables.) Heat the oil along with the chillies, garlic and masala. Mix the vegetables and oil and spoon into sterilised jars, ensuring the vegetables are covered with the oil mixture. Add extra hot oil if necessary. Cool and seal with sterilised lids. Store the pickles in the fridge. Makes 1 litre atchar.
 

 

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2014-07-24 13:56
 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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