Vegetable Atchar Pickle

This is a super  yummy recipe and is really quick and easy to make.  For those brave ones, throw additional chopped small fresh green chillies in just before bottling.  I always have a bottle in the fridge and on a lazy day enjoy it with a baguette for lunch.

Vegetable Atchar Pickle


1 medium cabbage shredded
3 carrots grated / julienned
250ml young green beans
15ml mustard seeds
4 dry red chillies
6 garlic cloves
5ml turmeric powder
5ml salt
Pinch fenugreek
125ml oil
15ml vinegar


  1. Blanche the cabbage, carrots and beans in boiling water for one minute and drain.
  2. Place all the other ingredients except the oil and vinegar in a pestle and mortar and pound roughly.
  3. Heat the oil in a pan over a medium heat and add the pounded mixture.
  4. Add the vegetables to the pan and mix well.
  5. Add the vinegar and stir through.
  6. Bottle the atchar pickle in sterilised bottles and refrigerate.

Submitted by:  Nanda Seebaluck, Mauritius

3 thoughts on “Vegetable Atchar Pickle

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