achaar · Cooking · Eat · Food · food lover · foodie · healthy · Homemade · i love food · Mauritian · Mauritian food · pickle · pickles · pickling · Spices · Tasty · vegetable achaar · vegetable pickle · Vegetables · Vegeterian · zassar lichou

Crunchy Vegetable Pickle

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Girls best friends! Pickles! Oh yes we girls love pickles from mangoes to apples and onions and what not.Just pickled anything in that aromatic mustard oil and we will definitely end up licking our fingers at the end.

Pickling differs from countries to countries.In our Mauritian community vegetables and fruits are pickled with salt and aromatic spices in oil and vinegar.Most Mauritian homes make signature pickles; recipes that have been passed down through generations of women. My Aunty is one such. She makes large batches of pickles in jars every year and requests for bottles of her pickles are rampant among us. It is a condiment that adds a sour and spicy punch to meals. I still remember how we used to get excited just by the look of the jar of pickled mangoes in front of us. The spiced oil was best and also a real mess if ever by accident get stained on your clothes. Yet a relish especially on the amazing chicken briyani.

So let us start with the pickling and to start off you will need:

  • Cabbage
  • Carrots
  • Green beans
  • Chili
  • Garlic/Ginger
  • Vegetable Oil for the pickling
  • Fenugreek seeds
  • Saffron
  • Pickle spice mix ( compromising mostly of mustard seeds,coriander seeds,cinnamon stick, black pepper cones and bay leaves all finely crushed )

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I normally pickled mine in salt and some tsp of vinegar the whole night before. You can also blanch your veggies before pickling,that’s another way of making the pickle.So far I have tried 3 different ways of making them. First was making it form their raw state, second was blanching and third is this way. Overnight soaked in salt and vinegar. You will notice after having toss in some salt, the mixture will start releasing the excess water from the veggies. Drain it from time to time and only put in the fridge overnight after having thoroughly drained all the excess of water running though the veggies.

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Then the following day,place the pickle in some sun or just let it dry out a little bit out from the fridge for some 1 hour or so. Start by heating some vegetable oil in a pan and when medium hot add the spices and start to fry them. Add the Fenugreek seeds first followed by the garlic/ ginger paste and the spice mix you finely crushed in a pestle & mortar as well as a tsp of saffron. Afterwards add the chili and fry them all. As soon as you start smelling the spices add your vegetable with some more oil so that it is well coated in the spices and salt as per your taste. When all is well coated,turn off the gas and let it rest for some while so that the pickle releases more depth of flavours. Sprinkle with some fresh finely chopped coriander leaves if you want to for the finish look.

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I love having them in a hot baguette early morning for breakfast along with a hot cuppa. It can be eaten any time of the day as well. Apart from that here in Mauritius, we even like to have it on a ‘Mine bouille’ ( Noodles ). It goes well with just anything and in everything. Hopefully you find the idea of a vegetable pickle tempting enough to try at home at yours. Do let me know if you love them too and how do you normally eat yours.

Until my next post, take care my lovelies.

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7 thoughts on “Crunchy Vegetable Pickle

    1. There is a lot more on my Instagram. You can follow me there too. I just started this one so a lot to do. I try to post daily …I will do my level best to bring you the childhood memories back hehe.. Keep in touch love. I love beauty blogs esp budget ones! xx

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  1. This looks soo good! Sounds especially nice on a hot baguette. I have never pickled anything before, well, there is always a first time… I’ll let you know if it works out!

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      1. Hehe..I wil surely make some when Mangoes are in season because right now we are in winter times here.Only plenty available during summer times – As from Oct or so 🙂

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