Ingredients with Measurements:
- 1 head of cauliflower, cut into small florets
- 1/4 cup vegetable oil
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1/2 cup white vinegar
- 1/2 cup sugar
- 1/4 cup water
- 3-4 cloves of garlic, minced
- 1 inch piece of ginger, grated
- 2-3 green chilies, sliced
- 1/4 cup chopped cilantro
Special equipment needed:
- Large mixing bowl
- Heavy-bottomed pan
- Sterilized glass jars with lids
Step-by-step instructions:
1. In a large mixing bowl, combine cauliflower florets, salt, turmeric powder, and red chili powder. Mix well and set aside.
2. In a heavy-bottomed pan, heat vegetable oil over medium heat.
3. Add mustard seeds, cumin seeds, fennel seeds, and coriander seeds. Fry for a few seconds until fragrant.
4. Add minced garlic, grated ginger, and sliced green chilies. Fry for another minute.
5. Add the cauliflower mixture to the pan and stir well to coat with the spices.
6. Add white vinegar, sugar, and water to the pan. Stir well and bring to a boil.
7. Reduce heat to low and let the mixture simmer for 15-20 minutes, stirring occasionally, until the cauliflower is tender and the liquid has thickened.
8. Remove from heat and let cool.
9. Once cooled, transfer the achar to sterilized glass jars and store in the refrigerator.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of achar
Nutritional information:
Per serving (2 tablespoons):
Calories: 60
Fat: 3g
Carbohydrates: 8g
Protein: 1g
Sodium: 100mg
Sugar: 7g
Substitutions for ingredients:
- You can use any type of vinegar instead of white vinegar.
- You can use any type of sugar instead of white sugar.
- You can use any type of oil instead of vegetable oil.
Variations:
- You can add other vegetables such as carrots, green beans, or bell peppers to the achar.
- You can add other spices such as cinnamon, cloves, or cardamom to the achar.
- You can add dried fruits such as raisins or apricots to the achar.
Tips and tricks:
- Make sure to cut the cauliflower into small florets so that they cook evenly.
- Use a heavy-bottomed pan to prevent the achar from burning.
- Sterilize the glass jars and lids before using to prevent contamination.
Storage instructions:
Store the achar in sterilized glass jars in the refrigerator for up to 2 weeks.
Reheating instructions:
The achar can be served cold or at room temperature. If you prefer it warm, you can heat it up in a pan over low heat.
Presentation ideas:
Serve the achar in a small bowl or on a plate garnished with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
The spicy cauliflower achar pairs well with rice, naan bread, or as a condiment for sandwiches or wraps.
Suggested side dishes:
- Cucumber raita
- Roasted eggplant
- Lentil soup
Troubleshooting advice:
- If the achar is too spicy, you can reduce the amount of red chili powder or green chilies.
- If the liquid is not thickening, you can increase the heat and let it simmer for a few more minutes.
Food safety advice:
- Make sure to sterilize the glass jars and lids before using to prevent contamination.
- Store the achar in the refrigerator and consume within 2 weeks.
Food history:
Achar is a traditional South Asian condiment made with vegetables, fruits, and spices. It is commonly served with rice, bread, or as a side dish.
Flavor profiles:
The spicy cauliflower achar has a tangy, sweet, and spicy flavor profile.
Serving suggestions:
Serve the spicy cauliflower achar as a condiment for rice, bread, sandwiches, or wraps.
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Region: Indian