How to make Sinhala Achcharu Up Country Style using Raw Vegetables
Sinhala Achcharu is a traditional condiment containing pickled vegetables and it is an important part of the Sri Lankan New Years meal. Traditionally, it was prepared with raw vegetables but today many people boil the vegetables first. Up Country Sinhala Achcharu is the same as traditional Achcharu because the vegetables are raw. This Achcharu is prepared 4 days earlier before eating.
It is important that Water does not touch any part of this Achcharu while preparing or storing otherwise it will spoil easily. It is also important that all of the Vegetables and Utensils are cleaned, washed, and dried before using. Prepare according to this recipe, this Achcharu can be kept for up to 1 month. It is important to use a wood spoon and clay pot to prepare and store this Achcharu.
If you like these type of pickled Sri Lankan condiments, you might be interested in trying my 7 types of Sri Lankan Achcharu and Ambarella Chutney recipes.
Ingredients
- 100g of Mustard Seeds
- 6 crushed Garlic Cloves
- Piece of Ginger
- 1.5 tbsp of Peppercorns
- Vinegar
- Salt
- Turmeric Powder
- 1 tbsp of Chili Powder
- 1 tbsp of Sugar
- Piece of crushed Moringa Bark
- 500g of Shallots
- 150g of Green Chilies
- 200g of Kohila Ala
- 200g of Raw Papaya
- 200g of Shredded Carrots
- Juice from 1 Lemon
Instructions
- Add 100g of Mustard Seeds into a blender.
- Add 6 crushed Garlic Cloves.
- Add a piece of Ginger.
- Add 1.5 tbsp of Peppercorns.
- Blend this mixture.
- Now add enough Vinegar until this mixture is covered.
- Blend this mixture into a paste.
- Pour the mixture into a clay pot.
- Add Salt to taste.
- Add a small amount of Turmeric Powder.
- Give this mixture a stir.
- Add a piece of crushed Moringa Bark. (Important: Remove after 1 day)
- Add 1 tbsp of Chili Powder.
- Add 1 tbsp of Sugar.
- Give this mixture a stir.
- Squeeze the Juice from 1 Lemon.
- Give this mixture a stir.
- Now add 500g of Shallots without the peels.
- Add 150g of Green Chilies with the ends split.
- Add 200g of Kohila Ala that is sliced into thin strips.
- Add 200g of Raw Papaya that is sliced into thin strips.
- Add 200g of shredded Carrots.
- Now pour the Vinegar Mustard mixture.
- Mix together thoroughly using a wooden spoon.
- Cover and set it aside for 4 days before eating.
Photos
