Side Dish

Sri Lankan Achcharu (Pickled Vegetables)

Name: Sri Lankan Achcharu (Pickled Vegetables)
Prep time: 20 min
Cook time: 5 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: sri_lankan
Ingredients: 2 pcs carrot julienned; 100 g green bean trimmed and cut into 1-inch pieces; 0.5 pcs red onion thinly sliced; 2 pcs green chili slit lengthwise; 3 clove garlic minced; 1 tbsp ginger grated; 2 tbsp mustard seed yellow or black; 0.5 cup vinegar white or apple cider; 1 tsp sugar; 0.5 tsp turmeric powder; 1 tsp chili powder; 1 tsp salt; 0.25 cup water

This vibrant Sri Lankan achcharu is a tangy and spicy pickled vegetable salad, perfect as a side dish to rich curries or rice. It features a mix of crunchy vegetables coated in a flavorful mustard and vinegar dressing. This recipe is naturally vegan and full of bright flavors.

An original recipe by Forkin

Total time: 1 hr 25 min
Serves: 4
Difficulty: Medium
Per serving: 86 kcal

VeganVegetarianGluten-free

Allergen information: may contain mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 pcscarrot, julienned
100 ggreen bean, trimmed and cut into 1-inch pieces
0.5 pcsred onion, thinly sliced
2 pcsgreen chili, slit lengthwise
3 clovegarlic, minced
1 tbspginger, grated

dressing

2 tbspmustard seed, yellow or black
0.5 cupvinegar, white or apple cider
1 tspsugar
0.5 tspturmeric powder
1 tspchili powder
1 tspsalt
0.25 cupwater

Equipment

pot · serving spoon · ice bath · blender · colander · large bowl · pan

The method

Step by step

1
Bring a small pot of water to a boil, then add the green beans.
2
Blanch the green beans for 2 minutes until tender-crisp, then immediately drain and plunge them into an ice bath to stop cooking.
About 3 min
Cook’s note: This helps maintain their vibrant color and crisp texture.
3
Once cooled, drain the green beans thoroughly and set aside.
About 2 min
4
In a small pan, dry roast the mustard seeds over medium heat for 1-2 minutes until fragrant and lightly popping.
About 2 min
Cook’s note: Be careful not to burn them, as this can make the dressing bitter.
5
Transfer the roasted mustard seeds to a small blender or spice grinder.
6
Add the vinegar, sugar, turmeric powder, chili powder, salt, and water to the blender with the mustard seeds.
7
Blend until a smooth paste forms, scraping down the sides as needed.
About 2 min
8
In a large bowl, combine the julienned carrot, blanched green beans, sliced red onion, slit green chilies, minced garlic, and grated ginger.
About 3 min
9
Pour the prepared mustard dressing over the vegetables.
10
Mix thoroughly to ensure all the vegetables are evenly coated with the dressing.
About 1 min
11
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the vegetables to pickle.
About 1 hr
Cook’s note: For best results, let it marinate overnight.
12
Serve cold as a flavorful side dish.

Per serving

Nutrition

68%Score

Calories: 86.4kcal
Protein: 3.3g
Carbs: 11.9g
Fat: 3g
Fibre: 3.2g
Sugar: 5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover achcharu in an airtight container in the refrigerator.