recipes / cusines of Mauritius and the world

Eschalot achard
500g eschallots, peeled and cut into quarters (leaving enough of the root on to hold together)
10 cloves garlic
50g fresh ginger
25g fresh turmeric
2 large chillies, sliced long ways
1 tbsp black and white mustard seeds
3 tbsp white vinegar
1 cup vegetable oil
Salt and pepper

Vegetable achard
250g white cabbage
250g carrots
250g green beans
4 large red or green chillies
10 cloves garlic
180ml vegetable oil
2 large white onions
2 tbsp black mustard seeds
250g cauliflower
Salt

Eschalot achard
Lightly salt the eschallots for 5 minutes then rinse with cold water and pat dry with a clean tea towel. In a mortar add the half garlic, ginger, fresh turmeric, mustard seeds and pound to a paste.

Heat the oil in a pan without letting it bubble (about 80°C). Place the garlic paste mix from the mortar into the pan and stir on a low heat (do not boil or fry). Add the eschallot and heat through, remembering to keep the eschallot a little crunchy (about 10 mins). Check seasoning and add the vinegar.

Let marinate in sterilised jars for two days in the refrigerator before serving.

Vegetable achard
Julienne cabbage, carrots, green beans and cauliflower and set aside. Heat vegetable oil in large pan and sweat garlic, onions, mustard seeds and chillies. Add reserved vegetables and mix well. Add salt to taste.


Source: sbs.com.au