Do you know how to make Achar, traditional Indian pickles ?
I am a former chef and from Canada, I live in Toronto ON, and I would use white or cider vinegar, I have made it with coconut vinegar, and for Mango Pickle you can use green mangos or under ripe ones, I buy then both here, fresh turmeric is fine, but does not give the same colour or flavour, if you use it, buy a piece, slice and slightly dried it, then roast it with the dry seeds and grind into powder, I did use it once but it is most present in curry pastes not in other dishes, it does give a nice smokey flavour. For achar, small green peppers, carrots, Thai eggplants, lotus root, green mango’s, sliced limes and if you like daikon radish does work, make your base with the spices, I use black mustard seed in mine, I roast my cumin, cardamon, fennel, allspice, bay leaves, mustard seeds, amchar, garlic (I use dried slices), I then lightly toast them, grind in my spice grinder, then add my turmeric, cayenne, salt and white pepper, add to my vinegar and simmer, then the veg, and cook the m
