If you can veg punjabi recipes obtain fresh turmeric, it makes such a difference to the colour and appearance of Acar Campur. You can use almost an vegetable, bearing in mind that you need a balance of textures, flavours and colours.
Makes 2-3x 300g/11oz jars
1fresh red chilli, seeded and sliced
1 onion, quartered
2 Garlic cloves, crushed
1cm/1/2in cube terasi
4 macadamia nuts or 8 almonds
2.5cm/1in fresh turmeric, peeled and
sliced, or 5ml/1 tsp ground turmeric
50m/2fl oz/1/4 cup sunflower oil
475ml/16fl oz/2 cups white vinegar
250ml/8fl oz/1 cup water
25-50g/1-2oz granulated sugar
225g/8oz green beans
1 small cauliflower
225g/Soz white cabbage
115g/4oz dry-roasted peanuts,
veg punjabi recipes
1.Place the chili, onion. garlic. terasi, nuts and turmeric in a food processor and blend to a paste, or pound in a mortar with a pestle.
2.Heat the oil and stir-fry the paste to release the aroma. Add the Vinegar, water, sugar and salt. Bring to the boil. Simmer for 10 minutes.
3.Cut the carrots into flower shapes. Cut the green beans into short, neat lengths. Separate the cauliflower into neat, bite-size florets. Peel and seed the cucumber and cut the flesh in neat, bite-size pieces. Cut the cabbage in neat, bite-size pieces.
4.Blanch each vegetable separately, in a large pan of boiling water, for 1 minute. Transfer to a colander and rinse with cold water, to halt the cooking. Drain well.
5.Add the vegetables to the sauce. Slowly bring to the boil and allow to cook for 5-10 minutes. Do not overcook- the vegetables should still be crunchy.
6. add the peanuts and cool.spoon into clean jars with lids.