I love atchar so long as it is made to satisfy my tastebuds! Homemade is definitely the best and you can make it to suit you.
Why not try this simple, delicious and moreish vegetable atchar. You will be going back for more…
1/2 kg green beans
1 small cabbage
1 roll mebos
1/2 cup methi masala
2-3 tablespoons mustard powder
1 cup oil
1 teaspoon mustard seeds
1 teaspoon crushed garlic
1 tablespoon mayonnaise (optional)
1 tablespoon sugar
Wash and dry vegetables well. Cut carrots into sticks (about 3cm), green beans into approximately 2 cm pieces, chop cabbage and slit the chillies all the way through. Mix all in a big dish. Soak mebos in vinegar overnight, enough to cover the mebos. Blend the mebos and vinegar into a smooth paste. Add to cut veggies. Add the methi masala and the other spices to the vegetables. Heat the oil in a pot. When hot add the garlic and mustard. The mustard seeds will start to splutter and the garlic will turn pink. Pour over vegetables. Add the mayonnaise. Mix the atchar well and leave it to absorb the flavors overnight.
Taste, add salt if necessary. The reason I say if necessary is because some methi masalas are quite salty.
Once you have tasted your atchar add more methi masala if you feel it needs more masala.
You also might need a bit more oil. How will I know if my atchar needs more oil? If you leave it overnight you should have a layer of oil that comes to the top. Make sure you heat the oil in a pan before adding it to your atchar.
– If u can’t get mebos u can use dried apricots. Chop and soak in the same way as mebos.
– If you can only get the sugar coated mebos omit the sugar in the recipe.
– it’s all about tasting your atchar and adjusting it according to your taste.
– You can also add prunes, bor, figs, cucumber(core removed), green paw-paw, etc. Figs and bor need to be boiled so it softens. Make sure the water is drained out properly.
– Use the vegetable amounts as a guideline. You can add more or less of whichever you prefer.