Achucharu – Sri Lankan celebration pickle

Pickles are fresh or blanched vegetables preserved in brine or oil to make a chunkier, crisper and fresher condiment than a chutney or relish – although the British do love their quite jammy cooked pickles, which makes things confusing! This pickle is certainly fresh and crunchy and was a recipe taught to me in Sri Lanka for New Year celebrations. I particularly like the name of this recipe – similar to the name of a Filipino pickle called Achara, which is also made from green papaya.