Achar (Asian Relish)


Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. WASH cucumbers. Remove blossom and stem ends; quarter lengthwise and seed.
  3. CUT cucumbers and carrots into 1-1/2 inch sticks
  4. PLACE cucumber, carrot and cauliflower on a towel to dry while preparing other ingredients
  5. GRIND peanuts in a food processor. Toast lightly in a heavy skillet with sesame seeds
  6. COMBINE onions, chilies, gingerroot and garlic in a blender or food processor. Purée to a paste. In a large deep stainless steel saucepan, combine purée, vinegar, sugar, salt and tumeric. Bring mixture to a full rolling boil. Stirring frequently to prevent scorching, boil gently, uncovered 5-10 minutes, or until mixture thickens slightly. 
  7. ADD peanut mixture and vegetables to sauce. Stirring frequently, return mixture to a boil; reduce heat and boil gently, uncovered, 5 minutes. 
  8. LADLE achar into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled. 
  9. PROCESS jars for 15 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.