Ingredients with Measurements:
- 2 medium-sized beetroots, peeled and grated
- 1 large carrot, peeled and grated
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 thumb-sized ginger, grated
- 1/2 cup vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 1/2 tsp turmeric powder
- 1/4 cup raisins
- 1/4 cup chopped green onions
Special equipment needed: None
Step-by-step instructions:
a. In a large bowl, mix together the grated beetroots, carrots, red onion, garlic, and ginger.
b. In a small saucepan, combine the vinegar, sugar, water, salt, black pepper, red pepper flakes, and turmeric powder. Bring to a boil and stir until the sugar dissolves.
c. Pour the hot vinegar mixture over the beetroot mixture and stir well.
d. Add the raisins and green onions and mix again.
e. Transfer the mixture to a clean jar with a tight-fitting lid.
f. Let the atcharang maasim sit at room temperature for at least 2 hours before serving.
g. Serve as a side dish or condiment.
20 minutes preparation time, no cooking time required.
5. Temperature: Room temperature.
Serving size: 4-6 servings.
Nutritional information:
- Calories: 105
- Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 2g
Substitutions for ingredients:
- You can use apple cider vinegar instead of white vinegar.
- You can use honey instead of sugar.
- You can use dried cranberries instead of raisins.
- You can use scallions instead of green onions.
Variations:
- You can add sliced jalapenos for a spicy kick.
- You can add sliced cucumbers for a refreshing twist.
- You can add chopped cilantro for a herbaceous flavor.
Tips and tricks:
- Use a food processor to grate the beetroots and carrots quickly and evenly.
- Use a non-reactive bowl and utensils when mixing the ingredients to prevent discoloration.
- Use a clean and dry jar with a tight-fitting lid to store the atcharang maasim.
- The longer the atcharang maasim sits, the more flavorful it becomes.
Storage instructions:
- Store the atcharang maasim in the refrigerator for up to 2 weeks.
Reheating instructions:
- This recipe does not require reheating.
Presentation ideas:
- Serve the atcharang maasim in a small bowl or ramekin.
- Garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions
- Chopped cilantro
Pairings:
- Grilled or roasted meats
- Rice dishes
- Sandwiches or wraps
Suggested side dishes:
- Steamed vegetables
- Salad
- Bread or crackers
Troubleshooting advice:
- If the atcharang maasim is too sour, add more sugar.
- If the atcharang maasim is too sweet, add more vinegar.
- If the atcharang maasim is too dry, add more water.
Food safety advice:
- Use clean and dry utensils and equipment when making this recipe.
- Store the atcharang maasim in the refrigerator to prevent spoilage.
Food history:
- Atcharang maasim is a traditional Filipino pickle made with vinegar, sugar, and various vegetables.
Flavor profiles:
- Sweet, sour, tangy, and slightly spicy.
Serving suggestions:
- Serve as a side dish or condiment with grilled or roasted meats.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian