The Grand Table of the Andrianavalonas Flavours of Madagascar and the world

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Achard de légumes (Pickled Vegetables)

The crunchy, vinegary condiment that livens up everything: green beans, carrots, cabbage and chillies, macerated and scented with turmeric and ginger — achard as they make it in Réunion.

Prep: 30 min Cooking: 5 min Resting: 24h + 24h

Ingredients

  • 300 g green beans
  • 300 g carrots
  • 300 g cabbage
  • 6 large chillies (mild or regular)
  • 1 tsp turmeric
  • 1 tsp crushed garlic
  • 1 tsp crushed chilli
  • 2 tbsp ginger
  • 10 cl oil
  • 20 cl vinegar
  • 3 tbsp coarse salt

Method

  1. Top and tail the green beans and remove the strings. Cut them in half lengthwise and place in a large bowl.
  2. Peel the carrots, cut into fine slices lengthwise and add to the beans.
  3. Shred the cabbage very finely and add to the beans.
  4. Cut the chillies lengthwise then in half, and add to the beans.
  5. Add the salt and vinegar, and mix well.
  6. Leave to macerate for 24 h, stirring often.
  7. After 24 h, place the vegetables in a clean cloth and squeeze very hard. Return to a container and set aside.
  8. On a large plate, place the turmeric, ginger, garlic and chilli.
  9. In a saucepan, heat the oil well. Off the heat, add the spices.
  10. Stir the hot sauce into the vegetables and mix everything well.
  11. Wait another 24 h before jarring, stirring often.

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