Vegetable atchar

Name: Vegetable atchar
Yield: serving
Cuisine: Accompaniment
Ingredients: 50.00 ml salt; 2.00 water; 1.00 cauliflower small, cut into florets; 4.00 carrots scraped, diced; 2.00 onion chopped; 500.00 ml oil; 4.00 fresh chillies seeded and finely chopped; 2.00 garlic cloves, crushed; 80.00 ml atchar masala

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

50.00 ml	salt
2.00	water
1.00	cauliflower — small, cut into florets
4.00	carrots — scraped, diced
2.00	onion — chopped
500.00 ml	oil
4.00	fresh chillies — seeded and finely chopped
2.00	garlic — cloves, crushed
80.00 ml	atchar masala

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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.