Malay Achcharu
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 50 mins
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Servings
1 jar
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Course
Condiments
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Cuisine
Asian, Sri Lankan, Vegan
Malay Achcharu
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Malay achcharu, also known as Malay pickle, is a popular chutney from Sri Lanka. It is often served as an accompaniment to a rice main dish.
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Ingredients
- 8 oz. shallots , peeled
- 6 oz. Red Onions , cut into large pieces
- 2 cloves garlic
- 5 oz. small red and/or green peppers , sliced
- 5 oz. carrots , cut into rectangular sticks
- 4 green hot peppers , diced
- 10 oz. dates , pitted
- 1 tablespoon sugar
- 2 oz. mustard seeds
- ½ cup coconut vinegar
- 2 tablespoons mild red pepper flakes
- salt
Instructions
- Rinse vegetables and drain.
- Spread them on a cloth to remove extra moisture and put another cloth over it. Let dry for one hour.
- After one hour, change the cloth and allow to dry again for 30 minutes.
- Before proceeding with the preparation of the recipe, make sure that the vegetables are free of moisture.
- In the bowl of a blender, place the pitted dates, garlic, vinegar, mustard seeds, sugar, mild red pepper flakes and salt. Mix until they turn into a very thick sauce.
- In a large salad bowl, place the vegetables and pour the prepared vinegar sauce.
- Using a wooden spoon, mix well until everything is incorporated.
- Store in a clean, dry, sealed glass jar and store at room temperature for 5 days.
- Refrigerate the jar for 10 to 15 days before tasting.
- Can be served with rice or biryani.
Notes
- During preparation, make sure that everything is free of moisture, including your hands, blender, jar or bowl.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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