25 Aug 2013
Sinhala Achcharu (Sinhala Pickle)
Achcharu’ is a Sinhala term to describe a ‘mix of ingredients’ and is used to add flavour to a main meal, especially lunch. Achcharu is made in various ways in different parts of the island and varies in taste from region to region. Some favourite bases include mango, lime, onions with chilli, olives and ambarella (Malay apple). Bottled versions of Achcharu are also available.
Ingredients:
- 15-20 small Onions (pearl or red onions)
- 10-15 small green Chilies (each split into two halves)
- 2 large Carrots (cut into thin strips)
- 1 small Turnip (cut into thin triangular shaped pieces)
- 15-20 small Cauliflower florets (optional)
- 2 cups Vinegar (Coconut vinegar if available would be ideal)
- 1 inch piece Ginger root (crushed)
- 6 cloves Garlic (crushed)
- 2 tbs black ground Mustard seed
- 1 tbs black ground Pepper
- pinch of Turmeric
- Salt to taste
Method:
- Heat 1 cup vinegar in a saucepan. Add onions and simmer for few minutes. Drain the onions and set aside in a large mixing bowl.
- Add green chilies to hot vinegar and simmer for few minutes.
- Drain the chilies and add to the onions. Repeat same process with carrots & cauliflower and add to the onions and chilli. Do not heat the turnip but add to the onion mix once cut into pieces. Mix all the vegetables well.
- To the heated vinegar in the saucepan, add the remaining 1 cup of vinegar and all other ingredients and boil for few minutes.
- Pour the hot vinegar mix over the onions and vegetables and mix well. Pack into a bottle and leave for a day or two to mature.
