Achard Legim
The Quirky Foodster Team
Ingredients
- Carrots, julienned — 2
- Small cabbage, thinly shredded — 1
- Green mango, julienned — 1 (optional)
- Garlic, minced — 4 cloves
- Mustard seeds, ground — 1 tbsp
- Turmeric — 1 tsp
- Green chillies, sliced — 2–3
- Vinegar — 1/4 cup (60 ml / 2 fl oz)
- Oil — 3 tbsp
- Salt — to taste
Method
- Blanch the julienned carrot and shredded cabbage briefly in boiling water for 1 minute, then drain and pat dry.
- Heat the oil in a small pan and briefly fry the garlic, ground mustard seed and turmeric until fragrant, taking care not to burn the spices.
- Combine the blanched vegetables, green mango if using, and sliced chilli in a bowl.
- Pour over the warm spiced oil and vinegar, tossing well to coat.
- Season with salt and let sit for at least 1 hour before serving to allow the flavours to develop.
Introduction: A tangy, spicy pickled vegetable relish made with mustard seed and chilli, a staple condiment sold and enjoyed alongside nearly every Mauritian street snack.
Cultural Background: Achard reflects the island’s Indian culinary heritage, its sharp, mustardy pickle traditionally served alongside dholl puri, gateau piment and other street foods to cut through richness with bright acidity and heat.
Tips: Don’t overcook the vegetables during blanching — they should stay crisp for the right pickle texture. Let the achard rest for a few hours, or overnight, for the best developed flavour.
Variations: Add cauliflower florets for extra texture and variety. Adjust the chilli quantity to control the heat level.
Storage: Store in a sealed container in the refrigerator for up to 1 week.
Reheating: This is a cold condiment and is not reheated.
Nutrition: Per serving (approx.): 90 kcal, 1 g protein, 7 g fat, 7 g carbohydrate.
FAQs:
Q: What is achard traditionally served with?
A: Dholl puri, gateau piment and most other Mauritian
Q: How spicy is achard?
A: It has a noticeable heat and tang, adjustable by controlling the amount of
- Carrots, julienned — 2
- Small cabbage, thinly shredded — 1
- Green mango, julienned — 1 (optional)
- Garlic, minced — 4 cloves
- Mustard seeds, ground — 1 tbsp
- Turmeric — 1 tsp
- Green chillies, sliced — 2–3
- Vinegar — 1/4 cup (60 ml / 2 fl oz)
- Oil — 3 tbsp
- Salt — to taste
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