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Home » Everyday Recipes » Turmeric and Mustard Preserved Vegetables- Mauritian Achard

Turmeric and Mustard Preserved Vegetables- Mauritian Achard

Mauritian Preserved Vegetables-Achard Li chou

Why  would you give this recipe a try:

  1. If you are busy and just want to have some veggies ready to add to your sandwiches or meals
  2. If you are looking to add some more fibre to your daily meal
  3. If you want to preserve some of your veggies you have in the fridge right now
  4. If you to include the benefits of turmeric, garlic and cabbage to your diet
  5. If you just want to spice up your tastebud
  6. If you like trying out new flavours and recipes
  7. If you want a distraction from what’s happening in the world right now.  Hello coronavirus

Any reason that get you trying this recipe, please comment below and let me know. I means the world to me to hear from you.

So the pandemic still going, we are still saving the world by staying confined to our houses and a lot of cooking happening on Instagram.  I found some rhythm in minding my daily tasks and nurturing my body through this process by making sure we all are getting some healthy nourishing nutrients to our body daily. 

Food is for nourishment and celebration but my focus today will be on nourishing. Why do we need fibre from there vegetables: To feed our good gut. Our immune system depends on our gut a lot.

Do you want to support your immune system? Then support your gut health. 

Don’t know how?  then we need to talk. Book a nutrition consultation with me here

So last week I made this cabbage ‘achard’- (preserved vegetable) to use on sandwiches or rice to just add in a few fermented veggies and fibre to our plate.

But really the reason I made it was to use up all the cabbage I had in my fridge. This recipe is a good one to use up the veggies you have. You can easily adjust the quantity of the veggies with what you have.

No green beans? no problem just use cabbage and carrots. Less cabbage more carrots? Just do it.
The amount of mustard can also be adjusted. Use a little more if you like a strong mustard punch.

PICKLED VEGETABLES

Pickled vegetables, Fermentation, Preserved Vegetables has been an old tradition and only recently been brought to the new world as a ‘trend’.

Our old grannies would quietly ferment their cabbage and store them in a hidden press so no one gets to it before its ready to eat.

These days we ferment veggies while doing an Instagram live. How the world has changed #2020

Do you remember the time when the fridge wasn’t a thing? I do, I think I was almost 19 when we first had a fridge in our house.

I think I am an old granny by heart, I love cooking and experiment recipes that were used by our grandparents.  Sign up to my email list to stay updated when I share my healthy recipes here.

These good bacteria (probiotics) improve digestion, boost immunity and brain function.

We are all familiar with the benefits of eating fermented/ preserved food that is packed with probiotics: good bacteria that live in your gut. We always want to boost the number of good bacteria in the gut so they can defeat the bad bacteria.  Imagine Superman fighting Lex Luther.

The Process of Preserving

The deprivation of oxygen that preserves the vegetables so you want to store it in an airtight jar/container. (Creating an anaerobic environment).

Ferment/preserve any veg that you like, don’t restrict yourself with just cabbage and carrots.

Here is a good explanation on gut health and a fantastic fermented carrot recipe I wrote last year.

Eat food that your ancestors ate with a little improvisation if needed to adjust. 

I am sharing what I saw my mam, granny and what is a common practice in Mauritius, from where I am originally from. I remember when I was around 6, there used to be that old lady in the same street as us and every time I pass her yard, or go and visit her, there was that strong smell of fenugreek, a distinctive spice in the preserved food is used to store. She was famous for the Mauritian ‘achard’ (pickles).

The difference with this pickle is that it’s in oil and spices. There are 100 of ways people do their thing and there is no right or wrong. You adjust according to your taste and palate.

Add more spices, more chilli, more oil. But make sure to cover it with enough oil to actually ‘preserve’ it. Here are some more cabbage recipes on the blog for you.

Red Cabbage and Mango Slaw

Mauritian Braised Cabbage

Gingery Cabbage Broth

 

 

Turmeric and Mustard Preserved Vegetables- Mauritian Achard

Turmeric and Mustard Preserved Vegetables- Mauritian Achard

Ingredients

  • 100g white cabbage
  • 100g carrots
  • 100g green beans
  • 1 small onion, white or red either is fine
  • 3 cloves of garlic
  • About 1/2 to 1 cup of olive oil or more if needed
  • 2 tbsp mustard seeds
  • 8 green chillies
  • 2 tsp ground turmeric
  • salt to taste

Instructions

  1. Slice or grate the vegetables (carrots and cabbage) using a food processor or a knife. The size depends on your preference.
  2. Slice the green beans in half or small bitesize pieces.
  3. Add about 3 tablespoons of salt to the veggies, mix it, and let it sit for about 15 minutes to 1hr
  4. While the veggies are soaking in salt finely chop the onions and crush the garlic cloves.
  5. Use a spice grinder to mill the whole mustards.
  6. Add about 1/2 a cup of olive oil in a big mixing bowl.
  7. Add the garlic, turmeric, green chillies, onions and the crushed garlic. Season with a little bit of salt.
  8. Remember the cabbage already has some salt. Stir well.
  9. When you return to your cabbage, you will notice the veggies has released some water due to the sodium. It's normal.
  10. So squeeze as much of the water out using a cloth or just in between your hands.
  11. After you squeeze most of the liquid off the veggies, add it to the spice and oil mix.
  12. Mix all the ingredients.
  13. Store in an airtight container, and adding some more oil on top to prevent mould.
  14. Leave it on the countertop for 2-3 days then it can be stored in the fridge for about 2 weeks. Or put it in the fridge straight away. Whichever you want to do is fine.
  15. It can be served the following day.
  16. This spicy cabbage 'achard' can be served with rice or on sandwiches
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If you like this recipe, please share it with anyone who you think would like it.

Mauritian Spicy Achard-Preserved Vegetables

Ingredients

  • 100g white cabbage
  • 100g carrots
  • 100g green beans
  • 1 small onion, white or red either is fine
  • 3 cloves of garlic
  • About 1/2 to 1 cup of olive oil or more if needed
  • 2 tbsp mustard seeds
  • 8 green chillies
  • 2 tsp ground turmeric
  • salt to taste

Instructions

  1. Slice or grate the vegetables (carrots and cabbage) using a food processor or a knife. The size depends on your preference.
  2. Slice the green beans in half or small bitesize pieces.
  3. Add about 3 tablespoons of salt to the veggies, mix it, and let it sit for about 15 minutes to 1hr
  4. While the veggies are soaking in salt finely chop the onions and crush the garlic cloves.
  5. Use a spice grinder to mill the whole mustards.
  6. Add about 1/2 a cup of olive oil in a big mixing bowl.
  7. Add the garlic, turmeric, green chillies, onions and the crushed garlic. Season with a little bit of salt.
  8. Remember the cabbage already has some salt. Stir well.
  9. When you return to your cabbage, you will notice the veggies has released some water due to the sodium. It’s normal.
  10. So squeeze as much of the water out using a cloth or just in between your hands.
  11. After you squeeze most of the liquid off the veggies, add it to the spice and oil mix.
  12. Mix all the ingredients.
  13. Store in an airtight container, and adding some more oil on top to prevent mould.
  14. Leave it on the countertop for 2-3 days then it can be stored in the fridge for about 2 weeks. Or put it in the fridge straight away. Whichever you want to do is fine.
  15. It can be served the following day.
  16. This spicy cabbage ‘achard’ can be served with rice or on sandwiches.

Hope you enjoy!

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