Happy start into August!
Visitors to this blog know by now that I love to use unusual ingredients. I love to experiment with textures and flavors.
When I first planted my blueberry bush I did not know that the first year berries would not ripen. I was puzzled. I had tons of berries but they all were green and did not want to ripen. Throwing them away was out of question. There must be a way to save the harvest somehow and still keep the things raw. An idea for a green blueberry vinegar crossed my mind.
Those who know me know that I do not like to waste food. There is always
a way to be frugal, so I started researching and found out that
the green berries could also be turned into delicious raw Indian relish. The
experiment turned out perfectly. I made an achar.
What is achar?
Achar is a popular Indian condiment usually made of sliced fruit and vegetable pickled in oil with spices. It is usually consumed at dinner time to accompany rice dishes and stews. Popular types of achar are made of green mango or tamarind, depending on the region, other ingredients might be used as well. I made mine of green, unripe blueberries.
If you have some green blueberries, give it a try, but keep in mind that this recipe only works with green or mostly unripe blueberries. Ripe blueberries will not marinate well.
Ingredients:
- 1 cup green, unripe blueberries
- 1 1/2 Tbsp Celtic sea salt
- 1 tsp turmeric powder
- 1/2 tsp cayenne pepper
- 1/8 tsp Asafoetida
- 1 Tbsp raw apple cider vinegar
- 1 tsp mild virgin olive oil
- 1 tsp cold pressed sesame seed oil
Method:
- Sterilize a jar big enough to hold all the berries. Allow it to cool off.
- Wash berries and remove any dirt, woody parts and leaves.
- In a bowl mix the spices. Toss in the berries and mix well making sure that all berries are well covered with the spice mix.
- Transfer berries to prepared jar. Close the jar and place it in the fridge. Store the jar in the fridge for the next three to four days. Once a day take the jar out of the fridge and give it a shake to mix the ingredients. Do not open the jar as this would stop the fermenting process.
- Your achar is ready after three to four days. Remember to stir it well before serving. Use it as a condiment with Indian or Indian-inspired raw or cooked vegan dishes, with salads, sandwiches or as a topping for raw soups. As always, enjoy in good company!
What is Asafoetida? It's a powdered or granulated sap or resin obtained from the roots of plants from the celery family, used to naturally enhance the taste of food in Indian cooking, where it is known as hing. Sulfur compounds are responsible for the Asafoetida's strong, pungent odor. In Ayurveda the resin is used to mediate digestive problems. It is believed that it activates the digestive enzymes and increases the production of bile.
My green blueberry achar turned out perfectly. I am going to use it as a condiment to accompany my raw, vegan biryani. Recipe will follow.
In radiant health, passionately raw -Dominique
Dominique Allmon©2023
*Information in this article is for educational purposes only and is not meant to diagnose or cure a disease.