Malay Achcharu or Malay Pickle is another delicious Sri Lankan recipe which has its roots to Malay community of Sri Lanka. If you look for how to make Malay Achcharu or how to cook Malay Pickle in Sri Lankan way, don’t worry because I updated my recipe post with latest pictures. First I shared this Sri Lankan Malay Pickle (Malay Achcharu) recipe in 2011 which was the time I started writing this Sri Lankan food blog. However, recently as I started updating recipes with new pictures, I thought it is necessary to update this Malay achcharu recipe too as it attracts more attention from readers.
Before everything, I want to say that making Malay Achcharu is really easy when you have all the ingredients. It is a pickle that gives a mix of sweet, tangy and spicy taste. With colourful vegetables and ingredients, you will not only satisfy your taste buds, but also your eyes while having your meal.
Although Malay Pickle is a recipe related to Sri Lankan Malay community, nowadays it is tasted among the country in most of the special occasions including weddings and parties.
Bit of History:
Well, at first when I shared this Malay Pickle recipe in 2011,one of my blog follower from Malaysia was surprised to hear about the Malay food and community in Sri Lanka. If you check comments, you will still see her comment. As the name says, Malay pickle has its roots to Malay community of Sri Lanka.
The Malay community in Sri Lanka is a minority of the population, believed to be from Indonesia & Malaysia during the Dutch & British ruling time. However they have a big contribution to Sri Lankan cuisine.
Malay pickle also one of the authentic dishes from Malay community, but now it is being tasted by almost all Sri Lankans. Among the foods inherited from Malay community to Sri Lankan cuisine, we cannot forget Wambatu moju and watalappan which are still admired by almost all Sri Lankan.
The taste of Malay Pickle is a mix of sweet, sour & hot. Malay pickle takes part in any of Sri Lankan occasion without considering race or religion.
Here is the recipe for Sri Lankan Malay Pickle (Malay Achcharu).If you try this recipe, don’t forget to leave me a comment.
Recipe: Sri Lankan Malay Pickle (Malay Achcharu)
Ingredients (for about 5-6 servings)
100 g. Red onions
5-6 green chilies
1 big size carrot
100 gr. Dates
1/4 cup. Vinegar
2 tblsps.Mustard seeds
2-3 cloves. Garlic
1 inch piece. Ginger
1 tblsp. Chilly powder (or to taste)
1 tblsps. Sugar(or to taste)
Salt to taste
Wash capsicums and cut into pieces
Peel carrot & cut into bite size pieces
Peel the skin of red onions, keep aside
Allow all vegetables to dry on air on a dry cloth or kitchen towel until other steps are done.
Clean dates, remove the seeds.
Grind the mustard, garlic, ginger and dates using some vinegar.
Mix the ground pastes with the balance vinegar, salt, chilly powder and sugar.
The taste of the mixture should be a mix of spicy, sour and sweet. If necessary, adjust salt, sugar and vinegar as per your taste.
Use of a clay pot is more suitable for making this Malay Pickle. Make sure the pot is free from any moisture in order to keep the pickle for more days without being spoiled.
On a cooker, heat the cooking pot till it is dry. Add the above mixed paste into it.
When the pickle paste is hot, add carrot, banana peppers and other ingredients one by one while mixing with the grounded pickle mixture.
Don’t overcook. Within 3-4 minutes on the cooker, mix all ingredients until well coated with the pickle mixture.(sauce)
Remove from the flame and allow cooling.
When it is cool, store in a dry clean glass bottle.
You can keep this about 1-2 weeks.
If you like, you can even taste Malay Pickle just after making it. But, it is not with the best taste. Allow at least one day before you taste your Sri Lankan Malay Pickle which has absorbed all the goodness of ingredients.