Vegetable achar

This recipe was suggested by Clancy Philippe from Mauritius. Madeleine and Clancy Philippe have written articles and contents for numerous magazines, food guides and reviews on Mauritian Cuisine, such as the “Foods and Drinks” section of the Lonely Planet Guide to Mauritius, Rodrigues and Seychelles. Their web site “Recipes from Mauritius” broke new ground in 1994 and was the first web site ever created to promote Mauritian Cuisine. It has since sustained its number 1 Google rating. They have also assisted in the compilation of Mauritian food related articles published by various writers and marketing agencies. They have also researched the original recipes from which many of today’s Mauritian dishes originated from. This has led to many interesting discoveries in relation to the close and emotional relationship between the settlement history of Mauritius and the evolution of Mauritian Cuisine. This emotional relationship is important as there is nothing like good Mauritian food on the table to bring Mauritians together, wherever they may be worldwide. Since Madeleine’s passing in 2011, Clancy co-wrote with the help of Madeleine’s recipe notes, the Gourmand “Best in the World” Award winning book “Best of Mauritian Cuisine”. This book has enjoyed enormous success and is now distributed and sold worldwide.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drop vegetables in hot boiling salted water and blanch until slightly cooked but still crisp.

Step 2

Remove from water, drain and allow to dry out

Step 3

Blend mustard seeds, turmeric powder with garlic and a little water.

Step 4

Heat oil, fry onion until transparent.

Step 5

Add the mustard/garlic/turmeric paste and some salt.

Step 6

Stir fry for one minute until cooked.

Step 7

Add vegetables and green chillies, mix well until well coated.

Step 8

Remove from heat. Allow to cool and stir in the vinegar. Place in dry jars and store in refrigerator.

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