Achar, a Unique Pickle Inspired by India

Achar, a Unique Pickle Inspired by India
7 pint jars per batch.  A recipe from Khaiti French, inspired by the Ball Complete Book of Canning

1/2 cup roasted unsalted peanuts, finely ground
4 tablespoons sesame seeds
2 large onions, quartered
15 small dried red chiles, whole
1-1.5 inch piece of peeled fresh ginger
4 cloves of garlic
2 1/2 cups vinegar
2 tablespoons salt
1 cup sugar
1 tablespoon ground turmeric
5 cucumbers, ends removed, cut into sticks about 1 1/2 inches long and about 1/2 inch wide
5 medium carrots, peeled and cut into sticks similar to cucumbers
5 cups green beans, cleaned, stems trimmed and cut in half

Toast peanuts and sesame seeds until fragrant in a warm skillet, set aside.  In food processor, puree onions, chiles, ginger, and gar-lic into a paste.  Combine puree, vinegar, salt, sugar, turmeric in a large pot.  Bring to a boil, reduce heat and simmer until mixture thickens slightly (about 10 minutes).  Stir often to keep from sticking and scorching. Add cucumbers, carrots, green beans, and peanut mixture, bring to a boil. Reduce heat, simmer about five minutes until veggies are warmed through. Pack into hot jars, leaving a gen-erous 1/2 inch of head space. Cover, and place in hot water bath canner. Process for 15 minutes, then remove from canner. Cool, check seals, and store. A fantastic condiment with a curry dinner or just as a snack!

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