Sri Lankan Achcharu (Pickled Vegetables)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring a small pot of water to a boil, then add the green beans.

2. 2

   Blanch the green beans for 2 minutes until tender-crisp, then immediately drain and plunge them into an ice bath to stop cooking.

   Ca. 3 min.

   Kokkens note: This helps maintain their vibrant color and crisp texture.

3. 3

   Once cooled, drain the green beans thoroughly and set aside.

   Ca. 2 min.

4. 4

   In a small pan, dry roast the mustard seeds over medium heat for 1-2 minutes until fragrant and lightly popping.

   Ca. 2 min.

   Kokkens note: Be careful not to burn them, as this can make the dressing bitter.

5. 5

   Transfer the roasted mustard seeds to a small blender or spice grinder.

6. 6

   Add the vinegar, sugar, turmeric powder, chili powder, salt, and water to the blender with the mustard seeds.

7. 7

   Blend until a smooth paste forms, scraping down the sides as needed.

   Ca. 2 min.

8. 8

   In a large bowl, combine the julienned carrot, blanched green beans, sliced red onion, slit green chilies, minced garlic, and grated ginger.

   Ca. 3 min.

9. 9

   Pour the prepared mustard dressing over the vegetables.

10. 10

    Mix thoroughly to ensure all the vegetables are evenly coated with the dressing.

    Ca. 1 min.

11. 11

    Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the vegetables to pickle.

    Ca. 1 t.

    Kokkens note: For best results, let it marinate overnight.

12. 12

    Serve cold as a flavorful side dish.