Achcharu (Sri Lankan Pickle)

Sri Lankan Pickle

20-25 red Onions
15-20 green Chilies (each split into two halves)
2 large Carrots (cut into thin strips)
Raw Papaya or baby jackfruit cut into stripes (optional)
2 cups Vinegar
1 inch piece Ginger root (crushed)
6 cloves Garlic (crushed)
2 tbs black ground Mustard seed
1 tbs black ground Pepper
¼ tbs of Turmeric
Salt to taste

Method

Heat 1 cup vinegar in a clay pot. Add onions and simmer for few minutes.

Drain the onions and set aside in a large mixing bowl.

Add green chilies to hot vinegar and simmer for few minutes.

Drain the chilies and add to the onions.

Repeat same process with carrots & other ingredients and add to the onions and chillie.

Mix all the vegetables well.

To the heated vinegar in the pan, add the remaining 1 cup of vinegar and all other ingredients and boil for few minutes.

Pour the hot vinegar mix over the onions and vegetables and mix well.

Pack into a glass bottle and leave for a day or two to mature.