I call this the Uncharter, as explained in the video below: KuceraEither name can be used to describe this wonderful spicy pickle. Yes, Mango Anchor Though it is the most classic recipe, this version is quite unique as the subtle bitterness of the curry enhances the anchar masala and other flavours.
You will need…
2 to 3 pounds bitter melon (Sliced/dried)
3/4 cup vegetable oil
2-3 Scotch bonnet peppers
8 cloves of garlic (finely chopped)
1 teaspoon salt
3 tablespoons anchar masala
Note! If you are making this recipe gluten free, please review the full list of ingredients to ensure it meets your gluten free dietary requirements. I recommend watching the video below while you cook as it goes into more detail about the recipe. This is especially why I did not use mustard oil which is traditionally used when making anchaar. This anchaar is made spicy so I used a lot of Scotch Bonnet Peppers but you can adjust it to suit your tolerance for spiciness. Use any hot pepper you like or any hot pepper you have available.
Remove and discard the insides of the curry and rinse thoroughly with cold water. (drain) Cut into thin strips. Pat dry and place on a baking tray. You can simply air dry at this point but I followed tradition and placed the tray in direct sunlight for 2 hours. The aim is to dry out the karilee so that it can soak up all the amazing flavours when you make the anchar. Yes, sprinkling salt on the karilee pieces will remove more moisture from the karilee pieces. But I don’t salt them as I want to keep the authentic flavour. (bitter taste) By adding curry salt, (Mostly).
Once it’s dry you can start working.
Add oil to a wide skillet or over low heat and sauté the diced Scotch bonnet peppers along with the garlic until they sizzle. We explained why we put the peppers in cold oil first and why you need to ventilate your kitchen to prevent suffocation.
Reduce the heat to a sizzling level so the garlic doesn’t burn and the oil gets a nice garlicky aroma. Cook for 5-7 minutes.
Add anchar masala (Purchase at your local West Indian market or online) Stir well and cook on low flame for another 4-5 minutes to indulge in the aroma of all the spices making the masala.
Add the cauliflower to the pan and mix well. Add salt and cook for 15-25 minutes. Cooking time will vary depending on how thickly you cut the cauliflower and how dry it is.
Dryer curry absorbs flavors faster.
Turn off the stove and allow the anchar to cool, then pour it into sterilized glass jars. (If you put it in a plastic container, the flavor will remain.) Store in a cool place for 3-6 months or twice that in the refrigerator. Enjoy as a side condiment to your favorite curry dishes.
I particularly love this oil and use it on curried dishes and as a topping for soups and dals.
