Relishes, Pickles & Ferments

When I go home to Sri Lanka or travel the subcontinent for work, or just for pure enjoyment, there is one thing I really look forward to: the pickles.

I remember my first taste of the Sinhalese pickle known as achcharu, a mix of all the vegetables and chillies found in the markets: upcountry carrots, green papaya, very small Bombay onions and super-hot green chillies, all pickled in a mixture of ground brown mustard seeds and coconut vinegar. It made my mouth come alive.