Sri Lankan Malay pickle.
A Srilankan specialty, a meal is not complete without a spoonful of this tasty sweet and spicy pickle made with chillies, Dates, Shallots pickled in a mustard vinaigrette.
The Malay achcharu finds its way on many rice and curry menu.
It’s one of the many Sri Lankan foods that are unique to the country and as the name refers to, a real authentic Sri Lankan recipe from the Malays of this country.
Menu ideas for the Malay achchaaru.
You can serve this tasty date and onion achaar with the following menus.
SAVE THE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Utensils and appliances needed.
Large non-corrosive cooking pan to hold and make the Malay pickle.
Wooden spoon.
Dry glass jar or container to store the pickle.
Storing- once you’ve made the malay pickle store in a large glass container and refrigerate. you can store the sweet date and onion pickle for almost a month if it lasts that long. Make sure to always use a dry spoon.
Freezing- Malay pickle can be refrigerated. no freezing required.
500 g of Shallots, cleaned
1 and 1/2 cup of Dates
100g green chillies
1 tablespoon finely ground Mustard seeds
1 and 1/2 tablespoon of chilli powder
2 tablespoons of minced Ginger
4 tablespoons of Sugar
1 and 1/4 cup natural Coconut vinegar
Salt to taste.
Method
Soak the shallots in water for 15 minutes and then remove the skin.
Wash the skinned shallots(500g) and green chillies(100g). remove the seeds from the dates(1 and 1/2 cup). these will be the three main ingredients to make the Malay pickle/chutney.
In to a cooking pan(you will be adding the shallots, chillies and dates so it’s essential that the pan is large enough to hold all these ingredients).
Add ground Mustard(1 tbs), Sugar(4 tbs), Chilli Powder(1 and 1/2) and minced ginger(2 tbs).
If you are unable to find ground mustard, make your own by grinding or pounding some mustard seeds.
Pour in the vinegar(1 and 1/4 cup) and let it simmer for 5-8 minutes or until the sugar dissolves over low fire. season with salt(a pinch would do).
Remove from fire and set aside to cool for 1 hour.
Once the pickling sauce is cool, add the shallots, dates and green chillies. Do not worry about the dates being hard at this point, combine all the main ingredients with the sweet and spicy pickling sauce.
Set the Malay pickle aside. combine all ingredients with a wooden spoon every two hours throughout the day.
Avoid refrigerating for 24 hours instead set aside and cover with a pan lid.
This will help the Malay pickle to achieve its perfect consistency which will happen as the dates dissolve and shallots and green chillies soak in the pickling flavors.
For best results. do not consume for at least 24 hours but let it rest for this time period.
Store the onions and date pickle in a dry airtight container, refrigerate and use as needed.
A Srilankan specialty, a meal is not complete without a spoonful of this tasty sweet and spicy pickle made with chillies, Dates, Shallots pickled in a mustard vinaigrette. 500 g of Shallots, cleaned 1 and 1/2 cup of Dates 100g green chillies 1 tablespoon finely ground Mustard seeds 1 and 1/2 tablespoon of chilli powder 2 tablespoons of minced Ginger 4 tablespoons of Sugar 1 and 1/4 cup natural Coconut vinegar Salt to taste. Soak the shallots in water for 15 minutes and then remove the skin. Wash the skinned shallots(500g) and green chillies(100g). remove the seeds from the dates(1 and 1/2 cup). these will be the three main ingredients to make the Malay pickle/chutney. In to a cooking pan(you will be adding the shallots, chillies and dates so it’s essential that the pan is large enough to hold all these ingredients). Add ground Mustard(1 tbs), Sugar(4 tbs), Chilli Powder(1 and 1/2) and minced ginger(2 tbs). If you are unable to find ground mustard, make your own by grinding or pounding some mustard seeds. Pour in the vinegar(1 and 1/4 cup) and let it simmer for 5-8 minutes or until the sugar dissolves over low fire. season with salt(a pinch would do). Remove from fire and set aside to cool for 1 hour. Once the pickling sauce is cool, add the shallots, dates and green chillies. Do not worry about the dates being hard at this point, combine all the main ingredients with the sweet and spicy pickling sauce. Set the Malay pickle aside. combine all ingredients with a wooden spoon every two hours throughout the day. Avoid refrigerating for 24 hours instead set aside and cover with a pan lid. This will help the Malay pickle to achieve its perfect consistency which will happen as the dates dissolve and shallots and green chillies soak in the pickling flavors. Store the onions and date pickle in a dry airtight container, refrigerate and use as needed.Sri lankan Malay pickle.
Instructions
Ingredients mentioned below use standard measuring cups and spoons.
Notes
For best results. do not consume for at least 24 hours but let it rest for this time period.
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