Malay Achcharu

Malay Achcharu

Ingredients

• 8 oz. shallots , peeled
• 6 oz. red onions , cut into large pieces
• 2 cloves garlic
• 5 oz. small red and/or green peppers , sliced
• 5 oz. carrots , cut into rectangular sticks
• 4 green hot peppers , diced
• 10 oz. dates , pitted
• 1 tablespoon sugar
• 2 oz. mustard seeds
• ½ cup coconut vinegar
• 2 tablespoons mild red pepper flakes
• Salt

 

Instructions

1. Rinse vegetables and drain.
2. Spread them on a cloth to remove extra moisture and put another cloth over it. Let dry for one hour.
3. After one hour, change the cloth and allow to dry again for 30 minutes.
4. Before proceeding with the preparation of the recipe, make sure that the vegetables are free of moisture.
5. In the bowl of a blender, place the pitted dates, garlic, vinegar, mustard seeds, sugar, mild red pepper flakes and salt. Mix until they turn into a very thick sauce.
6. In a large salad bowl, place the vegetables and pour the prepared vinegar sauce.
7. Using a wooden spoon, mix well until everything is incorporated.
8. Store in a clean, dry, sealed glass jar and store at room temperature for 5 days.
9. Refrigerate the jar for 10 to 15 days before tasting.
10. Can be served with rice or biryani.

Recipe Notes

During preparation, make sure that everything is free of moisture, including your hands, blender, jar or bowl.