Easy Nelli Chutney you can keep more than 3 months
Nelli chutney is a Sri Lankan chutney made from the Nelli fruit, which is called Gooseberry in English,
will provide a sweet and tangy taste to any dish. Nelli fruit has 5 distinct types of
flavor when you eat it: sweet, sour, salty, tart, and bitter.
If you prepare it according to this recipe, you can
keep it up to 3 months. Just make sure to use a clean dry spoon each time.
Traditional Raw Papaya Achcharu is a raw unripened green Papaya
that is stuffed with Sri Lankan Achcharu
made with Green Chilies, Shallots, Spices, and a Mustard Vinegar paste.
It is made by villagers in Sri Lanka for special occasions. Villagers
would cut and serve this Raw Papaya Achcharu to guests
as soon as it is placed on the dining table. 
If you are bored eating Kiribath, Roti, Pittu, and Cassava with the same regular Lunu Miris that everyone makes,
this recipe is for you. In the olden days, Sri Lankan villagers
made several different types of Lunu Miris that most people do not know about today. In
this recipe, we are showing you 3 of those types which are Ihi Nala Lunu Miris,
Nourishing Lunu Miris, and Green Lunu Miris. 
Polos Moju is a savory pickled food made from Jackfruit. In this recipe, we prepare it 2 ways - Fried and Steamed.
The fried Polo Moju can be kept for more than a month
in an airtight container. The steamed Polos Moju can be kept for about a week in an airtight container. 
Sinhala Achcharu is a traditional condiment of pickled vegetables and it is an important food
for Sri Lankan New Years. Traditionally, it was prepared 4 days ahead using raw vegetables but today
many people boil the vegetables first. In this recipe, we add 2 additional ingredients to make it tastier. 
Traditional Curry Powder is a unique and important ingredient in cooking in Sri Lankan villages
and it was made fresh weekly. Traditional Curry Powder is actually a paste (called "Pahe Guli" in Sinhala)
and it comes in 3 types which are stored in a Coconut Shell (called "Pahe Pol Katta" in Sinhala). 
Authentic Sri Lankan Curry Powder is one of the recipes
many people have been asking me for. The secret of many tasty Sri Lankan Meals is the Curry Powder
that was used. With this recipe, you are using natural ingredients and
you no longer have to buy Curry Powder from the store. 
Maldive Fish Sambol is a mouthwatering condiment made from dried Fish (Umbalakada)
that is perfect for Yellow Rice, Kiri Bath (Milk Rice),
and Roast Paan (Sri Lankan Roast Bread). This Maldive Fish Sambol can be kept for up to 3 months
in an airtight container, just be sure to use a clean dry spoon. 
Achcharu is a traditionally pickled vegetable or fruit condiment that accompanies most meals in Sri Lanka. It is
often sweet, sour, and spicy. There are many types of Achcharu and in this recipe, we are making 7 types of Achcharu. 
Brinjal Moju is pickled mixture of eggplants, shallots, green
chilies, spices, and a mustard vinegar paste that is sweet, sour, and spicy. It is perfect for Yellow Rice.
We prepare this Brinjal Moju 2 ways, traditional and modern way for special occasions. For the traditional way,
we add fried Sprats to make it tastier.