SRI LANKAN STYLE ACHCHARU

Ingredients

Carrots 250 g

Small Onion 100 g

Green chili 10

White wine vinegar 75 ml

Turmeric Powder ½ TSP

Salt 1 TSP

For pickling paste:   

Crushed Garlic Cloves 3

Grated fresh ginger 1 ½  TSP

Black mustard seeds 1 TBS

White wine vinegar 75 ml

Chili powder 1 TSP

Sugar 1 TBS

Salt ¼ TSP

Sterilized Jam jars 1

Method

Put the carrots, onions, chilies, vinegar and turmeric in a pan with 150 ml water and season with salt.
Bring to boil and cook for 4 minutes.
Drain and set aside.
Preparing pickling paste; put the vinegar, garlic, ginger, mustard seeds, chili powder and sugar in a small food processor and blend until fairly smooth.
Season with salt and transfer to a mixing bowl.
Add the drained vegetable mixture and toss to coat evenly.
Transfer to the hot sterilized jar.
Seal and store in a cool and dark place for 2 weeks before eating.
Store in the fridge after opening and within 2 months.
Enjoy this tongue tickling Sri Lankan Achcharu with any meal as a side.