Sri Lankan Spicy Pickle Recipe ( Sinhala Achcharu ) – By Malsha – eLanka

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:

1. Prepare the Mustard Mixture:
   • Grind together mustard powder, salt, ginger, white salt, and turmeric until fragrant and well combined.
2. Choose the Right Utensils:
   • Use a clay pot for making pickles and ensure that the spoon used is clean and dry.
3. Preparing the Vinegar Solution:
   • In the clay pot, pour the vinegar and let it sit well.
4. Blanch the Vegetables:
   • In the vinegar, separately blanch the red salt, carrots, chili pods, and papaya sticks for about 30 seconds.
5. Cook the Mustard Mixture:
   • Add the previously ground mustard and ginger mixture to the vinegar pot and cook it for about 2 minutes.
6. Combine Ingredients:
   • Remove the vinegar mixture from heat and add all the blanched vegetables. Mix well.
7. 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.