4 cups vinegar
1 cup white sugar
2-3 Tbs grated fresh ginger **(I added 3)
2-3 Tbs grated fresh garlic **(I added 3)
1-2 Tbs red chili powder **(I added 2)
1-2 Tbs salt **(I added 2)
1 Tbs turmeric powder
1/3 cup black mustard seeds (ground in food processor with some of the vinegar)
1lb Green chilies whole with a slit down the middle (seeded if you desire less spice)
5-6 large carrots sliced
2-3 red onions sliced into large wedges
10-12 shallots whole or cut into half depending of size
Optional vegetables: Cauliflower cut into florets, green beans, green papaya (papaw)
Note: I made this pickle with my favorite ingredients only, but the optional ingredients work just as well.
Grind black mustard seeds with some of the vinegar and place in pot with all the other pickling liquid ingredients.
Bring to a boil for 5 minutes. Taste the pickling liquid because the flavor will need to be your taste since it will flavor all the vegetables. Pour over prepared vegetables and allow to sit until liquid cools.
This will make two 32 ounce bottles of achcharu. If you desire less, divide in half or quarter recipe.
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