Vegetable atchar

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

 
 

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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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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