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5.0 from 3 votes

Malay Achcharu

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.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings: 1 jar
Course: Condiments
Cuisine: Asian , Sri Lankan , Vegan

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

    Cup of Yum
  1. Rinse vegetables and drain.
  2. Spread them on a cloth to remove extra moisture and put another cloth over it. Let dry for one hour.
  3. After one hour, change the cloth and allow to dry again for 30 minutes.
  4. Before proceeding with the preparation of the recipe, make sure that the vegetables are free of moisture.
  5. 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.
  6. In a large salad bowl, place the vegetables and pour the prepared vinegar sauce.
  7. Using a wooden spoon, mix well until everything is incorporated.
  8. Store in a clean, dry, sealed glass jar and store at room temperature for 5 days.
  9. Refrigerate the jar for 10 to 15 days before tasting.
  10. 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.