Achard recipe

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Rating:

4.5/ 5 stars 22 Votes
  • Cuisine: Mauritian

Two different recipes for these delicious crunchy pickled vegetables.

Ingredients

Eschalot achard
500g eschallots, peeled and cut into quarters (leaving enough of the root on to hold together)
10 cloves garlic
50g fresh ginger
25g fresh turmeric
2 large chillies, sliced long ways
1 tbsp black and white mustard seeds
3 tbsp white vinegar
1 cup vegetable oil
Salt and pepper

Vegetable achard
250g white cabbage
250g carrots
250g green beans
4 large red or green chillies
10 cloves garlic
180ml vegetable oil
2 large white onions
2 tbsp black mustard seeds
250g cauliflower
Salt

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Preparation

Eschalot achard
Lightly salt the eschallots for 5 minutes then rinse with cold water and pat dry with a clean tea towel. In a mortar add the half garlic, ginger, fresh turmeric, mustard seeds and pound to a paste.

Heat the oil in a pan without letting it bubble (about 80°C). Place the garlic paste mix from the mortar into the pan and stir on a low heat (do not boil or fry). Add the eschallot and heat through, remembering to keep the eschallot a little crunchy (about 10 mins). Check seasoning and add the vinegar.

Let marinate in sterilised jars for two days in the refrigerator before serving.

Vegetable achard
Julienne cabbage, carrots, green beans and cauliflower and set aside. Heat vegetable oil in large pan and sweat garlic, onions, mustard seeds and chillies. Add reserved vegetables and mix well. Add salt to taste.

If you enjoyed this Achard recipe then browse more Mauritian recipes, side dish recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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Comments (5)

   
13 Dec 2010 08:01 AEST
Matt Edwards
Stanmore
Awesome dish
I was given a jar by a friend at work who is Mauritian. It in a small way reminds me of the Korean Kim Che, but this is so much more versatile as a side dish. I had it tonight with pork sausages and it was amazing. I will have it tomorrow with ham on toasted sour dough. While I am not sure if his mother made it using this recipe, it does look exactly the same, and it has the kick that I think this recipe would offer. Try it out, if you love spicy side dishes this is amazing.
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18 Sep 2010 09:25 AEST
rachel k
keysborough
Vegetable Achard
Good recipe however traditional vegetable achard needs to be pickled to get the best flavour. Add some white vinegar to the mix, then let the achard pickle in jars for at least a few weeks. The flavours become so much better! Try it in a sandwich with ham, the best!
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05 Sep 2010 09:38 AEST
Aml
WA
Vegetable achard
For vegetable achard I added rice vinegar, turmeric powder, fish sauce and sugar it tasted great.
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28 Jul 2009 04:17 AEST
Reetesh Appadoo
Prahran
Vegetable Achard
I made Dhall Purris, Vegetable Achard, Chilli Achard & Curry Gros Pois(lima Beans curry)... at a little mauritian party in Prahran.. was a total success.. My japanese friend loved the my own version of vegetable achard with tumeric powder... Nothing was left...
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10 Nov 2008 06:56 AEST
juliette leclair
berwick
Vegetable Achard
Loved the vegetable achard, a great way to eat vegetables. I used much less oil and put it in the fridge. It goes well with steak, chicken or fish on the BBQ. My hubby loves it in fresh bread rolls.
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