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.

Traditionally this is made in the special clay pots that Sri Lankans use to cook and store food. Because it is fermented, which relies on the natural bacteria, avoid metal equipment, which can adversely affect the bacteria. Instead choose glass or ceramic and use a wooden spoon. Enjoy the many different tastes that the pickle imparts and eat in small quantities with a meal. Make the pickle 2–3 days ahead, to allow it to mature before eating, and store for up to a month.

Makes 400g

50g red onions, thinly sliced

50g carrots, thinly sliced

50g green papaya, thinly sliced

50g green beans, thinly sliced

1–4 green chillies (about 50g), deseeded and thinly sliced

1 tsp mustard seeds, ground

100ml apple cider vinegar

2 tsp jaggery

1 tsp ground turmeric

¼ tsp chilli powder

1 tsp sea salt, or to taste

60ml (¼ cup) water

1 Place all of the ingredients in a medium pan and bring to the boil over a medium-high heat. Simmer for 1 minute and then allow to cool. Taste and adjust seasoning. Transfer to a sterilised jar and seal.

2 Store in a cool, dark place for 2–3 days to ferment. Keep in the fridge and use within a month as a side to any dish.

FEELING
PITTA

Make this recipe without chilli, or avoid it until your Pitta is more balanced.