Re: Can this Indian recipe be NT? Pratick

[Guest guest]

Which oil would you use now?

Do you think it is considered fermented?

What other vegis would you use?

[Guest guest]

--- rosesweet20204 <rosesweet20204@...> wrote:

> Which oil would you use now?

We haven't made any achar since moving to North America.

Reading NT and NN, I am once again inspired to revive this tradition.

So if I were to make achar now, I would still use the mustard oil available in

Indian

grocery stores.

Technically, you can use any liquid vegetable oil - so grapeseed, avocado,

walnut, or

sesame should work equally well.

Sesame oil has its own taste and flavour and may mask the flavour of the achar

itself.

The reason mustard oil is used is because it is supposed to enhance the flavour

of achar

better, as well as it is considered a good preservative.

I don't know if any of this is actually true, or just traditional folklore.

The ones I would avoid are linseed oil and vegetable " ghee " (also available in

Indian

grocery stores).

Also, if you decide to purchase mustard oil from an Indian grocery store, make

sure you

get one that is food-grade and not for " external use only " - it can be a fine

print

sometimes.

> Do you think it is considered fermented?

There are both types of achars.

An achar is a generic name for pickle, relish, condiment, etc.

Some are fermented and some are prepared fresh.

For example, there is a " lemon achar " which is fermented for several days.

If you search Indian food websites, you will find both kinds of recipes.

> What other vegis would you use?

Technically, any vegetable can be pickled in an achar.

The ones I am familiar with are - green chillis, mango, cauliflower, bitter

groud,

ginger, garlic, lemon, lotus root, " amla " (can't translate) and of course a " mix

vegetable " .

We plan to make some in the next couple of weeks.

Will post some receipes if successful.

-Pratick

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