Vegetable atchar

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



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


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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