Achards de Legumes (Pickled Veggies Mauritius Style)

Achards de Legumes 

This recipe is very similar to Hema's Vegetable Achar; both are based on Mauritian fare. We love heaping up achards on toast or a roll for a very satisfying repast whether at breakfast, lunch, or a yummy snack any time. The pictures show Achards made without cauliflower but all the other ingredients - so you see that the recipe is quite flexible :)

Cauliflower and turnips are good on an anti-inflammatory diet, so I thought of making the "Achards" (as it is called in Mauritius) with them instead of the cabbage. I was told that in Mauritius, they sell Achards de Legumes and freshly baked bread before the grocery stores open! What a great idea! A delicious peace offering to keep the waiting hungry shoppers from getting grumpy :)!

Notes:
* Use a non-reactive bowl and pan for making the achards (stainless steel, ceramic, glass).
* I make a huge batch and keep the achards in 2 or 3 jars - easy to use as well as for giving as gifts.
* I cut the carrots, cauliflower, and bell pepper with a knife so as to keep them nice and not shredded too much.

Ingredients:

2 Tbsp Brown Mustard Seeds, freshly ground (coarse)

1/2 tsp Fenugreek Seeds, coarsely ground (optional)

2 tsp Sea salt or to taste

1/2 tsp Turmeric

2 Onions, thinly sliced

2-4 Hot green Chiles, thinly sliced (optional)

1 clove fresh Garlic, minced

1 Tbsp Oil

1-2 Turnips, coarsely shredded

1/2 small cauliflower, cut into small florets

1 bell pepper, thinly sliced

1 large Carrot, cut into matchsticks

1/4 cup Apple Cider Vinegar

Method:

Prepare all the veggies - this is the part that takes a bit of time; once the veggies are ready, it just takes a couple of minutes to finish the achards.

Heat the oil and stir in the ground seeds and cook for a few seconds.

Stir in turmeric and salt and mix well.  Stir in the onions, garlic and green chiles; cook stirring for 1-2 minutes until the veggies are slightly softened.

Add all the veggies and stir well to coat with the spices, cook over medium heat and stir until just warm about 2 minutes.

Let the achards cool; stir in the vinegar and spoon into a clean jar. Press down tightly to keep all air out of the veggies.

Cover tightly and let marinate at room temperature for one day.

Stir well and cover; refrigerate until ready to serve.  

Although you can start eating the achards right away, it tastes best after 2 or 3 days of maturing. The longer it matures, the better and mellower it tastes. Keeps well in the fridge for months!

Serve with fresh rolls, toasts, or other breads.

Enjoy!!

Achards with Sourdough toasts