Mauritian Pickle, Achar, Chutneys

Pickled Chilli

This pickled chilli is hot and is a great spicy and sour accompaniment to any meal. It is so easy to make and can be kept in the fridge for long term use.

Ingredients

1. 125 grams small green chili
2. 5-8 cloves of garlic
3. 1 1/2 tablespoons salt
4. White vinegar

Instructions

1. Remove the stem part form the chilies, wash and dry completely with a kitchen towel
2. In a clean sterilized jar add the green chilies, cloves of garlic and salt
3. Cover with the lid and leave to marinate for 1-2 days in a place where the jar is exposed to sun rays
4. After 1-2 days add vinegar in the jar so that it covers the chilies and store in a dry place
5. Serve as an accompaniment to meals

2. Cabbage and Carrot Pickle

A crunchy mix of vegetables pickled with mustard, turmeric and vinegar, this makes a colourful and flavourful side dish.

Ingredients

1. 200 grams cabbage
2. 200 grams carrots
3. 200 grams french beans
4. 1 tablespoon mustard seeds
5. 5 cloves of garlic
6. 3 green chili, sliced lengthwise
7. 1 teaspoon turmeric powder
8. 1 tablespoon vinegar
9. 2 tablespoons oil
10. Salt

Instructions

1. 1. Using a grater finely slice the cabbage, carrots and beans
   2. Bring water to boil in a pan and as the water comes to a boil blanch the vegetable for 1-2 minutes
   3. Drain in a strainer to remove all the excess water
   4. Combine the mustard seed, cloves of garlic in a grinder and grind to a fine paste
   5. In a flat pan heat 2 tablespoons oil
   6. As the oil is heated turn off the eat and add the turmeric powder and the mustard and garlic paste
   7. Stir well
   8. Add the vegetables and season with salt
   9. Add the green chilies and the vinegar
   10. Refrigerate for a day
   11. Serve with farata or bread