Achar (Malaysian Mixed Vegetable Pickle)
This is one of Rafi's classic recipes from her first book Malaysian Cookery, written in 1985.
Instructions
1. Bring the vinegar to the boil in a large saucepan and blanch each vegetable at a time for 30 seconds. Discard the vinegar.
2. Once all vegetables are blanched and well drained, combine in a large bowl.
3. Add the sugar, peanuts and sesame seeds and toss well.
4. Mix the turmeric and chilli powder with a little water to form a thin paste.
5. Heat the oil in a large frying pan and gently fry the garlic cloves over a medium heat until fragrant but not coloured.
6. Add the chilli and turmeric paste and salt and fry well for atleast 5 minutes.
7. Once completely cool, add to the vegetables and mix thoroughly.
8. Store in sterillised jars.