Side DishSnack

Sri Lankan Mixed Vegetable Achcharu

Name: Sri Lankan Mixed Vegetable Achcharu
Prep time: 25 min
Cook time: 5 min
Total time: 1 h
Yield: 4 servings
Cuisine: sri_lankan
Ingredients: 150 g green bean trimmed, cut into 2.5cm pieces, blanched; 150 g carrot peeled, cut into thin strips; 1 pcs red onion thinly sliced; 2 pcs green chili sliced lengthwise; 3 clove garlic clove thinly sliced; 1 tbsp ginger grated; 2 tbsp mustard seed roasted and ground; 1 tsp chili powder; 0.5 tsp turmeric powder; 0.5 cup vinegar distilled white or coconut; 1 tsp sugar; 0.5 tsp salt; 10 pcs curry leaf

This vibrant Sri Lankan Mixed Vegetable Achcharu is a tangy, spicy, and crunchy pickled salad, bursting with the bold flavors of mustard, vinegar, and aromatic spices. It's a refreshing side dish that beautifully balances heat and acidity, perfect for cutting through rich curries or adding a zesty kick to any meal.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Easy
Per serving: 88 kcal

VeganVegetarianGluten-free

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

Mise en place

Ingredients

150 ggreen bean, trimmed, cut into 2.5cm pieces, blanched
150 gcarrot, peeled, cut into thin strips
1 pcsred onion, thinly sliced
2 pcsgreen chili, sliced lengthwise
3 clovegarlic clove, thinly sliced
1 tbspginger, grated
10 pcscurry leaf

dressing

2 tbspmustard seed, roasted and ground
1 tspchili powder
0.5 tspturmeric powder
0.5 cupvinegar, distilled white or coconut
1 tspsugar
0.5 tspsalt

Equipment

Large mixing bowl · Small bowl · Whisk · Chef's knife · Cutting board · Medium pot · Slotted spoon · Ice bath (large bowl with ice and water)

The method

Step by step

1
Prepare the vegetables: Trim the green beans and cut them into 1-inch pieces. Peel and julienne the carrots into thin strips. Thinly slice the red onion, green chilies, and garlic cloves. Grate the fresh ginger.
About 10 min
Cook’s note: For uniform cooking and presentation, ensure all vegetables are cut to a similar size and thickness.
2
Blanch the green beans: Bring a medium pot of salted water to a rolling boil. Add the cut green beans and blanch for 2-3 minutes, until they are tender-crisp and bright green.
About 5 min
Cook’s note: Blanching helps retain the vibrant color and slight crunch of the green beans while making them more palatable.
3
Shock the green beans: Immediately transfer the blanched green beans to an ice bath using a slotted spoon to stop the cooking process. Drain thoroughly and set aside.
Cook’s note: This step is crucial for preserving the beans' crisp texture and bright color.
4
Combine the vegetables: In a large mixing bowl, combine the blanched green beans, julienned carrots, sliced red onion, sliced green chilies, sliced garlic, and grated ginger.
5
Prepare the dressing: In a separate small bowl, whisk together the ground mustard seeds, chili powder, turmeric powder, vinegar, sugar, and salt until the sugar and salt are fully dissolved.
About 3 min
Cook’s note: For the most pungent and authentic flavor, use freshly roasted and ground mustard seeds. You can lightly toast them in a dry pan before grinding.
6
Dress the vegetables: Pour the prepared dressing over the vegetables in the large mixing bowl. Add the fresh curry leaves.
7
Mix thoroughly: Using clean hands or a large spoon, mix all the ingredients thoroughly, ensuring every piece of vegetable is evenly coated with the vibrant dressing.
About 2 min
Cook’s note: Wearing food-safe gloves can prevent your hands from staining, especially when working with turmeric and chili.
8
Marinate the achcharu: Cover the bowl tightly and refrigerate for at least 30 minutes to allow the flavors to meld and deepen.
About 30 min
Cook’s note: For an even richer and more complex flavor profile, let the achcharu marinate for several hours or even overnight.
9
Serve: Stir the achcharu well before serving as a tangy and refreshing side dish.

Per serving

Nutrition

72%Score

Calories: 88.2kcal
Protein: 3.1g
Carbs: 14.5g
Fat: 2.1g
Fibre: 3.8g
Sugar: 6.3g

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

Keep it good

Cook’s note:

This achcharu is incredibly versatile. Serve it alongside traditional Sri Lankan curries like dhal or chicken curry, or as a vibrant accompaniment to grilled fish or roasted meats. For a slightly different flavor profile, you can add a pinch of fenugreek seeds to the dressing. While delicious immediately, the flavors truly deepen and meld after a few hours or overnight in the refrigerator.

Storage

Store leftover achcharu in an airtight container in the refrigerator.

Reheating

Achcharu is best served chilled or at room temperature; reheating is not recommended as it will compromise the texture of the vegetables.