Ingredients
- 200 g Carrot julienned
- ¼ Cauliflower cut into small florets
- 200 g Green beans trim ends and slice length ways
- ¼ Cabbage sliced
- 1 tbsp Black mustard seeds
- ½ tbsp Turmeric ground
- 2 tbsp White vinegar
- 2-4 Chillies sliced lengthways, optional
- 2 Garlic cloves crushed
- ⅓ cup Vegetable oil
- 2 Shallots alternatively use small onions, sliced
- Salt
Instructions
- Wash jar(s) and lid in hot, soapy water, then rinse thoroughly. Place them in a pot of boiling water for 10 minutes to sterilise.
- Fill a large pot with water and place over high heat to bring to a boil, add salt to taste.
- Meanwhile, prepare (cut) vegetables.
- Carefully add prepared carrot, cauliflower, green beans, and cabbage to boiling water and turn off the heat. Allow to blanch for 30 seconds and then immediately drain.
- Transfer vegetables to a tea towel and allow them to air dry for a couple of hours, preferably out in the sun*
- Using a pestle and mortar or separate bowl, mix mustard seeds (crushing a couple of the seeds), turmeric powder, and mix in 1 tbsp vinegar to create a fine paste (add more vinegar if necessary).
- In a large saucepan, add oil, shallots, chillies, and garlic over medium heat for approximately a minute, mixing well. Stir in turmeric paste and fry a further 30 seconds until infused with oil then remove from heat.
- Add vegetables (on no heat) and mix in well, season with salt to taste, and add any remaining vinegar. Transfer to an airtight container or jar and drizzle slightly with additional oil, keep refrigerated for a couple of days.
Notes
- This recipe requires preparation a few hours in advance, not included in prep time.
- Alternatively, use a hairdryer to help speed up the drying process of vegetables
Bon appétit!
YOU MAY ALSO LIKE
Black Lentils (Lentilles Noir)
EASY | 1:40 | 8-10
Green Mango Chutney (Satini Mangue Vert)
EASY | 0:15 | 6-8
Tamarind Chutney
MEDIUM | 1:00* | 10+