Prakash K. Sivanathan, Niranjala M. Ellawala

Achcharu

Name: Achcharu
Yield: Makes 300 g/10½ oz
Cuisine: Sri Lankan
Ingredients: 200 g (7 oz) green chillies, slit lengthways with seeds in; 3 medium carrots, cut into thin strips; 2 tbsp sugar (white or brown); 2 tbsp sugar (white or brown); 250 g (9 oz) small shallots; 2 tbsp sugar (white or brown); 250 g (9 oz/1⅔ cups) dates (200 g/7 oz deseeded and halved and 50 g/2 oz finely chopped); 2 tbsp chilli powder; 250 ml (9 fl oz/generous 1 cup) red wine vinegar; 1 tsp salt; 5 garlic cloves, peeled; 2 tbsp mustard seeds; 7.5 cm (3-inch) piece of ginger, peeled and roughly chopped

Preparation info

Makes
300
g

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

5 garlic cloves, peeled
7.5 cm (3-inch) piece of ginger, peeled and roughly chopped
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Asia
Sri Lanka
Side dish
Gluten-free
Vegan

Method

Put the garlic, ginger, mustard seeds, chilli powder, 50g chopped dates, salt and 125 ml of vinegar in a food processor. Blitz until you have a thick paste and set aside.

Put the remaining vinegar in a deep stainless steel saucepan, add the sugar and bring to the boil.

Add the shall