Cooks playground - Mauritian Vegetable Pickle

Mauritian Vegetable Pickle (Achard Légumes) Bright, punchy, crunchy and gloriously unapologetic — this Mauritian vegetable pickle wakes up everything on the plate. Sharp vinegar, warm turmeric, fresh chilli and crisp vegetables all tangled together in delicious chaos. Serve it with curries, grilled fish, roast chicken or straight from the jar when nobody is looking. Ingredients • 300 grams cabbage, finely sliced • 200 grams carrots, julienned • 125 grams green beans, thinly sliced • 1 cauliflower, cut into small florets (optional) • 2 onions, finely sliced • 4 to 6 garlic cloves, crushed • 3 tablespoons fresh ginger, grated • 4 green chillies, finely sliced • 2 teaspoons turmeric • 1 teaspoon mustard seeds • 1 teaspoon black mustard seeds • 1 teaspoon cumin seeds • 1 cup white vinegar • 3/4 cup sunflower oil • Salt to taste Method 1. Bring a large pot of salted water to the boil. 2. Blanch the cabbage, carrots, green beans and cauliflower for 2–3 minutes, just enough to soften slightly while keeping their crunch. 3. Drain well and spread the vegetables out on a tray or clean cloth to cool and dry properly. 4. Heat the oil in a large pan. Add the mustard seeds, black mustard seeds and cumin seeds. Let them sizzle and release their lovely fragrance. 5. Add the onions, garlic, ginger and green chillies. Cook gently for a few minutes until softened but not browned. 6. Stir in the turmeric and season with salt.Add the blanched vegetables and toss well so everything is coated in that golden spicy oil. 7. Pour in the vinegar and cook for another 2–3 minutes. You want the vegetables still crisp, never soggy. 8. Allow to cool completely before spooning into clean sterilised jars. 9. Leave for at least a day before eating so the flavours can settle beautifully. Serve chilled or at room temperature