sinhala Achcharu
සිංහල අච්චාරු
The cupcakes are perfect with an afternoon cup of tea.
Achcharu is a traditional Sri Lankan pickle of vegetables and young, unripe papaya.
The Sinhala Achcharu is a condiment made during special and auspicious occasions. During the April Sinhala and Tamil New Year, the Achcharu is made to serve with the prepared meal, when hosting guests to celebrate the Dawn of the New Year.
Makes 1200g
Achcharu is a traditional Sri Lankan pickle of vegetables and young, unripe papaya.
The Sinhala Achcharu is a condiment made during special and auspicious occasions. During the April Sinhala and Tamil New Year, the Achcharu is made to serve with the prepared meal, when hosting guests to celebrate the Dawn of the New Year.
The Ralahami version of the Sinhala Achcharu is made from Swede (a substitute for the papaya), carrots, and red pearl onions, seasoned with Ralahami spices and white wine vinegar.
Makes 1200g
The Ralahami version of the Sinhala Achcharu is made from Swede (a substitute for the papaya), carrots, and red pearl onions, seasoned with Ralahami spices and white wine vinegar.
60 mins.
Preparation
7 days
Resting
Ingredients
- 300g carrots- sliced
- 300g swede- sliced
- 150g green chillies
- 400g red pearl onions
- 6 tsp. Ralahami Black Pepper
- 10g Ralahami Ginger
- 1 tsp. Ralahami Turmeric
- 8 tsp. powdered black mustard
- 1-2 tsp. salt
- 30ml white wine vinegar
Extras
- 75ml white wine vinegar: for tempering the main ingredients
Utensils
- Best recommendation: Cooking clay pot
- Alternate: Large Stainless steel saucepan
- Chopping board
- Kitchen Knife
- Glass jars- for storage
Instructions
1.
- 300g carrots- sliced
- 300g swede- sliced
Slice the carrot and swede into long and thin strips.
2.
- 100g green chillies
Slice the green chillies- to have a halfway split on the chillies.
3.
- 400g red pearl onions
Peel the skin of the red pearl onions.
4.
- 20ml white vinegar- for the carrots
- 20ml white wine vinegar- for the swede
- 15ml white wine vinegar- for the green chillies
- 20ml white wine vinegar- for the red pearl onions
Using a clay pot or a stainless steel saucepan- add the white wine vinegar and simmer the sliced carrots, swede, green chillies and red pearl onions.
Simmer each of the four ingredients separately in white wine vinegar, then add the simmered vegetables to another clay pot or a large stainless steel saucepan.
5.
- 8 tsp. powdered black mustard
- 30ml white wine vinegar
- 1-2 tsp. salt
Add the powdered black mustard and white vinegar to the pot of the vinegared vegetables and mix well to combine all the ingredients.
6.
Close the pot with a lid- and keep in a cool and dry place for about 7 days, allowing the vinegar to soak in with the ingredients.
*Remember not to keep opening the lid of the saucepan or the clay pot.
7.
After the 7 days- store the Achcharu in airtight glass bottles or jars and store in a cool and dry place.
8.
Serving suggestions: the Achcharu is best served with any form of Rice and Curry.
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