If you are a fan of kimchi, this recipe is for you! Achard legumes- Mauritian pickled vegetables consist of a trio of vegetables preserved in a flavourful tempered oil. The vegetables comprise traditionally of cabbage, carrots and green beans but cauliflower and onions also feature in some recipes. Crunchy, spicy and mildly tangy, they are one of our favourite items to keep on hand. The colourful pickles are versatile- they can be thrown in a wrap/ roti for a quick lunch, used as a side or eaten the classic Mauritian way: in a pain maison sandwich!
As kids, we had a sandwich for lunch every day. Our sandwich had varying fillings. Whilst we would gladly eat burgers, fish fingers or cheese in our bread, the sandwich was a Strictly-No-Vegetables-Allowed zone. Unless… unless we are talking about achard legumes! The Mauritian pickled vegetables were the single exception to the no-veg rule! If nothing else convinces you to give these a try, allow the picky, vegetable-hating kids to sway you!
Achard legumes may sound like a hassle to make. The vegetables are to be thinly sliced or grated, then microwaved and patted dry. A tempered oil with garlic, ground mustard and fenugreek and turmeric is then mixed in with the vegetables. However, if stored in clean jars in the fridge, they keep for up to a month, making the once-off effort worthwhile!
QUESTIONS YOU MAY HAVE ABOUT ACHARD LEGUMES
Can I blanch the vegetables instead?
Yes, blanch the vegetables for 30 seconds in salted boiling water! However, be mindful to carefully drain the vegetables and dry them thoroughly!
Can I half this recipe?
Sure! This recipe is for approximately two tall jars because we like to put in the effort once and reap the rewards over a few weeks.
Achard Legumes- Mauritian Pickled Vegetable
Ingredients
- 1/3 cabbage (300 g)
- 2 carrots (120 g)
- large handful green beans (120 g)
- 3 cloves garlic, halved
- 120 ml vegetable oil (1/2 cup)
- 1½ tsp turmeric
- ½ tsp ground fenugreek seeds
- 2 tbsp coarsely ground mustard seeds
- 2 green chillies (optional)
- 1 tsp white vinegar
- ½ tsp salt, or more to taste
Instructions
- Clean some jars by rinsing with hot water or by dropping into a large pot of boiling water for a minute. Allow to dry.
- Prepare the vegetables. Thinly slice the cabbage. Peel and julienne or coarsely grate the carrots. Thinly slice the green beans and cut to 2-3 cm in length.
- Microwave the vegetables in batches. Place the vegetables in a thin layer on a microwave-safe plate and microwave carrots for 40 seconds and remaining vegetables for 1 minute (see note below).
- Pat the vegetables dry as much as possible using a clean cloth/ kitchen towels.
- Add the halved garlic and chillies to cold oil in a pan and and allow to heat up on medium heat. Prick the chillies first in order to prevent them from bursting open in the hot oil.
- Once the oil is hot, add in the turmeric, ground fenugreek seeds, ground mustard seeds, vinegar and salt and stir until combined. Immediately, take off the heat. (If cooked for too long, the ground spices burn and impart a bitter taste to the oil).
- Pack the pickles into the jars, leaving as little space as possible and store in the fridge.
- Enjoy in baguette, roti or wrap. The pickles can also be eaten as a side or a savoury snack.