Today we are making a vegetable vinegar achar.

One of the things that I like about this achar is its vibrancy in color. It provides a pop-up of color to the plate, at the same time giving a little crunch to the palate. This is one of my family's favorite achar. However, due to the tedious prep work it is not often made; but doable.  I suggest dividing the prep work and cooking between two days. Day 1, chop up the veggies, and day 2 prepare the syrup.

Prep time: 45 minutes
Cook time: ~15 minutes
Makes: ~2.8 liters (that's a lot of achar!!!)

Ingredients:
1 Cauliflower
8 Carrots
15 Serrano peppers

For syrup:

2 cups vinegar
1.5 cup sugar
3 tbsp ginger-garlic paste
1 tbsp Kashmiri chili powder
1 tsp hot chili powder
1 tsp ground mustard seeds
Salt to taste

Method:
Chop cauliflower, carrots, and Serrano peppers into small cubes. Wash and set it aside to dry (I left it overnight). Also it is tempting to use the food processor instead of chopping them by hand, however in the food processor the veggies have consistency of a mush, which we don't want.

For the syrup:

In a pan add vinegar, sugar, ginger-garlic paste, Kashmiri chili powder, hot chili power, salt, and bring it to boil. Once the syrup starts thickening, set it aside to cool.

Once the syrup has cooled add ground mustard seeds, your chopped vegetables and mix well.

Pickle

9:38:00 PM

Pickles (achaar) are synonymous with Indian cuisine. Most Indian food is paired with a side of achaar to enhance the flavors of the dish. Achaars are typically made from variety of vegetables and fruits. In most Indian household there are always two to three achaars available at all time, and often times, a dish will be paired with more than one achaar.

For my very first homemade achaar I chose a vegetable called gunda (bird lime). They can be categorize as a berry and are very popular among Gujrati-Indians.  This achaar is simple to make. However, first it needs deseeding and the stickiness needs to be removed.

Prep:

1.5 lbs Gunda (bird lime)
10-15 Serrano chilies
1/2 tsp turmeric
2 tsp salt
Lemon juice (enough to soak both the gunda and chilis)

Cut the gundas in half (I suggest wearing gloves for this part) and deseed. Then, take the chili and slit it half way. Transfer both the gunda and chilies in a container--add turmeric, salt, and enough lemon juice to cover the both the gunda and the chilies. Set aside for 4-5 days, this will remove the stickiness and give it a lemon flavor.

Now for the achaar itself:

Ingredients:

3 tbsp achaar masala (should be readily available at local Indian store)
1 tsp turmeric
3.5 tbsp coriander & cumin masala
2 tbsp ginger-garlic paste
3/4 cup of oil
1 tsp kashmiri chili 

In a bowl combine achaar masala, turmeric, coriander & cumin masala and set aside.

In a pot heat oil on high, and then add ginger-garlic paste and stir for a minute and add masala from the bowl we had set aside. Cook for only 1 minute or two until fragrant. Turn off the heat and add the kashmiri chili, set it aside until the mixture cools down.

Once the masala-mixture cools down, strain the gunda and chili and add it to the masala-mixture. Combine the mixture thoroughly. 
  

  

Pickle

9:26:00 PM