Sri Lankan Spicy Pickle Recipe ( Sinhala Achcharu ) – By Malsha – eLanka
Ingredients:
- 250g red salt
- 2 carrots (cut into 2-inch sticks)
- 15 split chili pods
- 1 small knotted papaya (cut into 2-inch sticks) ( Swede is a substitute for the papaya
- 1 cup vinegar
- 1-2 tablespoons mustard powder
- Salt
- 2-inch piece of ginger
- 1 piece of white salt
- Turmeric powder
Instructions:
- Prepare the Mustard Mixture:
- Grind together mustard powder, salt, ginger, white salt, and turmeric until fragrant and well combined.
- Choose the Right Utensils:
- Use a clay pot for making pickles and ensure that the spoon used is clean and dry.
- Preparing the Vinegar Solution:
- In the clay pot, pour the vinegar and let it sit well.
- Blanch the Vegetables:
- In the vinegar, separately blanch the red salt, carrots, chili pods, and papaya sticks for about 30 seconds.
- Cook the Mustard Mixture:
- Add the previously ground mustard and ginger mixture to the vinegar pot and cook it for about 2 minutes.
- Combine Ingredients:
- Remove the vinegar mixture from heat and add all the blanched vegetables. Mix well.
- Storage:
- Store the prepared pickle in a well-seasoned clean glass bottle or clay pot.
This Sinhala Spicy Pickle recipe promises a delicious and aromatic condiment that can be enjoyed for up to 5-6 months when stored properly.
