Nonya Achar

Nonya Achar - Mixed Vegetable Pickle (Thermomix Recipe)

Main ingredients
2 large carrots (Julienned)
1 kg Cucumbers (With skin on, cut into batons)
300g cabbage (cut into bite size pieces)
300 g skinless roasted peanuts
3 tbsp white sesame seeds (optional)

Sauce ingredients

9 shallots, peeled and washed
1 piece ginger (1 inch), peeled and washed
2 red chillies, trimmed and washed
2 tbsp chili powder (add more if desired)
1/3 cup unsaturated vegetable oil *
1/2 cup white rice vinegar
2/3 cups water
1 cups sugar
1 tsp Turmeric powder
salt

Ingredients for blanching2 cups white rice vinegar
2 cups water
1 tbsp sugar
1 tbsp salt

Steps
1) Prepare cucumber by adding 3 tbsp of salt, let sit for 30 mins. Then rinse several times with clear water to wash off salt. Pat dry with kitchen towels.

2) To prepare sauce:

• add shallots, ginger, chillies into TM bowl. Blend on Speed 10 for 10 seconds or until fine.
• add in chili paste and oil, cook ingredients on 100deg for 10 mins on speed 1.
• add in white rice vinegar, water and sugar. Cook for 2 mins on varoma, speed 1.
• add salt to taste
• The sauce is now done! Pour the sauce out onto a glass bowl large enough to mix up the achar later on.**

3) Put ingredients for blanching into a saucepan, bring to a boil. Briefly blanch the carrots, cabbage in batches. Spread out the vegetables to cool and dry on large trays (press down with kitchen towels if required)

4) When ingredients are all cooled (and vegetables are relatively dry), mix everything (including peanuts and sesame seeds) in a non-reactive bowl (usually glass is a good medium).

5) Achar is now done! Easy peasy! Place Achar in the fridge, stir now and then to ensure all the vegetables are getting equal love from the sauce. After 24 hours, it's ready to serve. (or if you're craving achar like I was, it was good to eat once it was mixed together :P )

Achar should keep for up to 1 month in the fridge (i don't really know for a fact. I finished all the achar within a week!)

* Important to use unsaturated oil (eg. corn oil, rice bran oil) so it doesn't solidify when chilled.
** Turmeric could potentially stain the TM bowl. So it's important to remove as soon as the sauce is cooked. Clean the bowl and the cover with baking soda.