Wishing all my dear friends a very beautiful day! How are you all doing? 😊
When we talk about Achcharu, there are two distinct styles in Sri Lankan cuisine. One is a vibrant street food made using fruits, while the other is a tangy and spicy pickle prepared with vegetables, infused with vinegar and spices. Yesterday, I prepared a unique version of Achcharu, perfect for the festive season. Traditionally, this recipe features raw papaya, green chilies, shallots, and a fragrant blend of spices. Whether enjoyed as a snack or served as a side with a main meal, Achcharu captures the bold, spirited essence of Sri Lankan culinary tradition.Let’s now take a look at how to prepare this delicious Achcharu, step by step.
Materials Used.
200g of washed red onion, peeled and chopped.
100g washed and cleaned green chilies.
100g of finely grated papaya, peeled.
2 Teaspoon of Black pepper.
Salt as need.
2 Teaspoon of mustard paste.
1/2 cup of Vinegar.
The cooking process as follows.
Now, take a clay pot and place it over the stove. Add about half a cup of vinegar. Once it starts to heat up and come to a boil, add the chopped shallots. Let it cook for about 3 minutes. Then add the thinly shredded raw papaya and green chilies. After cooking for another minute, remove the pot from the heat.
Next, take the half-cooked green chili peppers and cut them in half.
Next, take another clay pot and add the remaining vinegar. Then, add salt to taste, turmeric powder, black pepper powder, and mustard paste. Mix everything thoroughly until well combined.
Then, add the chopped shallots, green chilies, and papaya pieces to the mixture and stir well to combine. Let it sit for about 2 hours before serving.
Sri Lankan Achcharu is something truly unique – a flavorful expression of local culture and creativity. Easy to prepare and even easier to enjoy, it is a quick bite that appeals to all generations. Try it just once, and it’s sure to become a favorite in your home again and again!
That's all from me for today. Wishing you all a wonderful day!
