Sri Lankan pickle, commonly known as “Achcharu”, is a popular condiment made with a mix of vegetables or fruits preserved in a tangy, spiced vinegar solution. It is often served as a side dish with rice, curry, or even on its own as a snack. The Sri Lankan version is known for its bold flavors, incorporating spices like mustard seeds, turmeric, fenugreek, and chili powder.
The most common vegetables used in Sri Lankan pickle are carrots, green beans, shallots, garlic, and raw papaya. Some versions also include green chilies, bell peppers, and even fruits like mangoes. What sets it apart is the mix of vinegar, mustard oil, and sugar, which gives the pickle a sweet, spicy, and sour flavor profile.
Sri Lankan achcharu is usually made during festive occasions, such as Sinhala and Tamil New Year, and is a staple in many households year-round.
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