Achar (Mauritian Pickle)

Ingredients

• ½ white cabbage, finely sliced
• ¼ cauliflower, cut into tiny florets
• 2 carrots, cut into fine julienne
• 20 green beans, finely sliced lengthways
• 2 red onions, finely sliced
• 2 green chillies, finely sliced
• 6 cloves garlic, finely chopped
• 4cm chunk of ginger, finely chopped
• 2 tbsp black mustard seeds, slightly crushed
• 2 tsp turmeric
• 1 tsp ground fenugreek
• 3 tbsp white vinegar or cider vinegar
• 3 tsp salt
• 100ml vegetable oil

Method

1. Heat a large pan of water until boiling, then add 2 tsp of salt. This is now ready for blanching the chopped vegetables.
2. Start with the cauliflower: drop into the boiling water, bring back to the boil, and blanch for 30 seconds. Remove with a sieve or spider, spread out onto paper towels or a clean tea-towel and pat dry.
3. Repeat the blanching process with the cabbage, carrots, onions and finally the green beans.
4. In a small frying pan, heat the oil over a medium heat. Add the garlic and ginger and cook for 1 minute. Add the chilli and all the spices, cook for another minute to temper the spices, ensuring the heat remains medium to prevent the spices from burning. Add the vinegar and salt, mix well until a paste consistency is achieved.
5. In a large bowl, mix the paste through the blanched vegetables.
6. Store in sterilised jars for up to 2 weeks.