Vegetable Atchar - Miriam Tar

 Can't afford the expensive Banting Friendly atchars? Make your own!

Ingredients and Method accompanied by pictures, below.

Heat up 1.5 cups olive oil, add mustard seeds and once bubbling, remove from heat and allow to cool.

Chop veg - around 2 cups of each, if cabbage is very fresh, add 3 cups.

Boil a kettle of water, then boil the vegetables for around 3 to 4 mins 

Add half cup apple cider vinegar and boil for a further 1 minute.

Drain

Add all spices to your plate

1 TBS garlic

3/4 fresh chillies

Some whole chillies

1 bay leaf

1 TBS salt of preference

1 TBS mustard seeds

1/2 tsp turmeric

1 tsp black pepper

3 TBS paprika and chilli powder, mixed

1 tsp Dijon mustard

Put some of the heated oil in a pot, add the garlic first and fry for a bit, then add the rest of the spices. Fry for a minute or two.

Add the vegetables, coat with spices, then add the remaining oil.

Mix well. 

Bottle in jars and allow to cool completely before refrigerating.