Sri Lankan Malay Pickle
If you're a fan of spicy, sweet, tangy, and savory pickles, then Sri Lankan Malay pickle (aka Malay Achcharu/මැලේ අච්චාරු) is a must-try!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hungrylankan.com.
Cooking tools:
- Mortar and pestle
- Spice grinder
- Blender
- Dutch oven
- Clay pot
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Chef's knife
- Cutting board
- Mason jar
- Airtight container
Ingredients
- 375 g pitted Dates, roughly chopped
- 2 cups White vinegar/coconut vinegar
- 2 tbsp black mustard seeds
- 5 cloves of garlic
- 1 inch cube of ginger
- 1 1/2 tbsp chili powder
- 1/2 tsp cinnamon powder
- 1 1/2 tsp salt
- 2/3 cup Dark brown sugar/Brown Sugar
- 650 g Shallots/Pearl onions*
- 300 g Carrot, peeled and cut into thick 1 inch long strips or wedges
- 100 g pitted dates, chopped into bite size pieces
- 100 g green chilies slitted
- 250 g Banana peppers cut into 2cm thick slices
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