In 50 Great Curries of Thailand, Vatcharin Bhumichitr guides us through the very spicy world of curry, Thai Curry. And, more than curries, some of the side dishes that you would find in the local restaurants and family kitchens in that country. Ajart, or fresh vegetable pickle, is a side dish that goes particular well with dry or rich curries that do not have vegetables. Chicken and lamb curries, for example, benefit from the bright tang of these pickles. When first pickled, by cooking in vinegar and sugar, the veggies are crisp to the bite. They will soften after a day, so eat and enjoy these on the day you make them.
Curries aside, ajart is delightful dish that you can employ many ways. Try it as one of your apps at your next party. Or, include some of these sliced pickles in your burger for a “wow” factor.
Ajart or Fresh Vegetable Pickle
Yield: serves 4-6
Ingredients:
- 1 cup rice vinegar
- 4 tablespoons sugar
- 1 teaspoon salt
- 1 large red chili, sliced
- 1 large green chili, sliced
- 1 pound (total weight) cucumber, shallots, carrots, sliced
Preparation:
Heat the vinegar in a pan. Add the sugar and salt and stir to dissolve. Allow | the mixture to cool.
Place the sliced vegetables in a bowl and cover with the vinegar. Set aside fa 30 minutes, then serve.
Source: 50 Great Curries of Thailand by Vatcharin Bhumichitr [Kyle Books, 2016]