INHALA ACHCHARU INGREDIENTS

• 15-20 small Onions (pearl or red onions)
• 10-15 small green Chilies (each split into two halves)
• 2 large Carrots (cut into thin strips)
• 1 small Turnip (cut into thin trianguler shaped pieces)
• 15-20 small Cauliflower florets (optional)
• 2 cups Vinegar (Coconut vinegar if available would be ideal)
• 1 inch piece Ginger root (crushed)
• 6 cloves Garlic (crushed)
• 2 tbs black ground Mustard seed
• 1 tbs black ground Pepper
• pich of Turmeric
• Salt to taste

METHOD: Heat 1 cup vinegar in a saucepan. Add onions and simmer for few minutes. Drain the onions and set aside in a large mixing bowl. Add green chilies to hot vinegar and simmer for few minutes. Drain the chilies and add to the onions. Repeat same process with carrots & cauliflower and add to the onions and chillie. Do not heat the turnip but add to the onion mix once cut into pieces. Mix all the vegetables well. To the heated vinegar in the saucepan, add the remaining 1 cup of vinegar and all other ingredients and boil for few minutes. Pour the hot vinegar mix over the onions and vegetables and mix well. Pack into a bottle and leave for a day or two to mature.

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