Here are two different recipes for crunchy pickled vegetables – one using shallots and one using mixed vegetables. These spicy Mauritian side dishes are traditionally served with rice and curry.
- 500 g French shallots, quartered (leave enough base to hold the quarters together)
- 10 garlic cloves
- 50 g ginger, chopped
- 25 g fresh turmeric, chopped
- 1 tbsp black mustard seeds
- 1 tbsp yellow mustard seeds
- 250 ml vegetable oil
- 2 long green chillies, sliced into strips
- 3 tbsp white vinegar
- 180 ml vegetable oil
- 2 large onions, finely sliced
- 10 garlic cloves, finely sliced
- 4 long red or green chillies, sliced into strips
- 2 tbsp black mustard seeds
- 250 g cabbage, finely sliced
- 250 g carrots, julienned
- 250 g green beans, sliced into strips
- 250 g cauliflower, finely sliced
- 2 tbsp white vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need to begin this recipe 2 days ahead.
To make the shallot achard, toss the shallots in some salt and leave for 5 minutes. Rinse in cold water and pat dry with a clean tea towel.
Place the garlic, ginger, turmeric and mustard seeds in a mortar and pound to a paste.
Heat the oil in a frying pan over low heat. Once hot but not bubbling, add the garlic mixture and stir briefly (don’t let it fry). Add the shallots and chilli and cook gently for about 10 minutes – the shallots should still be a little crunchy. Add the vinegar and season to taste. Fill sterilised jars and store in the refrigerator. Leave for at least 2 days before serving.
To make the vegetable achard, heat the oil in a large frying pan and sweat the onion, garlic, chilli and mustard seeds. Add the remaining vegetables and mix well. Remove from the heat. Add the vinegar and season to taste. Fill sterilised jars and store in the refrigerator. Leave for at least 2 days before serving.
Both achards will keep for 1 week in the fridge.