This is a quick and easy, simple recipe to make crunchy and cool vegetable pickles that can be served as a side dish to accompany any meal.
Preparation: 30 minutes
Ingredients (serves 2)
° 500g cucumbers, seeded and cut into matchstick lengths
° 50g carrot, peeled and cut into matchstick lengths
° 2 fresh red chilli, seeded and finely shredded
° 1 thin slice ginger (optional)
° 2 tablespoons white rice vinegar or distilled white vinegar
° 2 tablespoons sugar
° ½ teaspoon salt
° 2 teaspoons white sesame seeds, lightly toasted
° 2 teaspoons coarsely grounded peanut (optional)
1. Pour all the ingredients into a glass container and mix well. Leave to stand for at least 1 hour in refrigerator. Sprinkle more sesame seeds and grounded peanut before serving.
1. This time-consuming process of squeezing the excess water out of the vegetables is to produces crunchy achar. If desired, dry cucumber, carrot thoroughly and place in a colander. Sprinkle 2 teaspoons salt to the vegetables, mix well and leave for 15 minutes for the liquid to drain. Rinse and gently squeeze out as much moisture as you can by using a muslin cloth. Increase the amount for vinegar and sugar.