Recently I could buy some Polos (Baby Jack fruit) and of course I used them in a polos curry which is one of our favourites. Anyway, I wanted to taste some Sri Lankan pickle (Sinhala Achcharu) too. Usually Sinhala Achcharu is prepared with a mix of vegetables like carrot, green beans, radish, raw papaya and raw baby jack fruit. But I remember sometimes my mother prepares this pickle only with raw baby jack fruit. I wanted to try that recipe and proceeded with using only raw baby jack fruit.
Few years ago, in my initial posts I have shared the recipe for Sri Lankan Pickle. Anyway, that recipe is with bit more work and need to simmer ingredients in vinegar. Actually pickle made with that recipe is even ready to eat after 1 day. So, if you are in a hurry to prepare and serve a Sri Lankan Pickle, please use my previous recipe.
If you use this recipe, it is easy to prepare. However the pickle needs to mature at least 2-3 days before serving. The same recipe can be used with other veggies like carrot, radish or beans. If you look for easy ways of some traditional Sri Lankan Recipes,(same as I do),this is for you! 🙂
Please note, below quantities are enough for about 1 full lunch box-Adult size, adjust the quantities as per required quantity and taste.
Ingredients
25-30 red Onions
20-25 green Chilies
½ of a small Baby jack fruit
1 cup Vinegar
3-4 tabspn mustard seeds
2-3 tbspn red chili powder
Salt to tasteÂ
Method
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Peel the skin and wash onions. Allow to drain water and dry completely on paper towels.
Wash green chili and slit them in middle. Drain well and dry completely on paper towels.
Meantime, grind mustard seeds. Mix mustard seeds paste, chili powder, salt and vinegar in a bowl. Check taste and adjust salt as required.
Finally start to prepare the Baby jack fruit. I do this as the final step, if not baby jack fruit tend to discolour.
Peel the skin of baby jack fruit, wash, dry on a paper towel and slice into very small strips.
Finally,
In a ceramic bowl or in an earthen/clay pot, mix all ingredients together. (Onion, Green chili, Baby jack fruit and the sauce prepared)
Remember to use all dried ingredients without any water.
Pickles is ready, Store in a clean dry bottle or a clay pot. Tightly cover it.
Keep in a cool place for 2-3 days to mature.Â
Polos Achcharu
Notes:
Always use dry ingredients. Don’t mix with water.
Use glass, ceramic or earthen pots/bottles for preparation.
Use a wooden or plastic ladle for mixing and serving.
Instead of baby jack fruit, use carrot, radish or raw papaya or mix of all these veggies.
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Polos Achcharu
Check this Malay pickle recipe for another Sri Lankan pickle idea.If you like pickles,check this Green peppercorn pickle too.
11 comments
Interesting new recipe.. Love to try
interesting and very simple n humble presentation
Very new to me, jackfruit pickle looks very delicious and tempting me now.
today’s post:
I live pickle! This sounds so easy too..!! Thanks for the recipe..
HI new follower from Monday Mingling blog hop 🙂
http://www.muslimahluvsmakeup.blogspot.com
Very interesting and delicious achar….I remember my hostel dayz whenever I see pickles because during those dayz achar is a big star for lunch…Love this …and beautiful clicks
This looks lip-smacking for sure!!! I would love to try this quite a new dish for me 🙂
Read the latest post @ cooking with SJ –
wow mouthwatering pickle love the chilli in it 🙂 looks so delicious will try some time dear 🙂
delicious recipe
Very interesting and new recipe dear, looks awesome will try it soon…
On going event with giveaway: wtml @priyas virundhu
An interesting recipe dear.. Lip smacking achaar 🙂
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