Recipe by Charishma_Ramchanda

This recipe calls for plenty of patience(something that I have built up alot and still am building upon!) and if you have that, then, go for this hot achaar (pickle). The word "achaar" is the Hindi equivalent for 'pickle' and pickle lovers must try this recipe which is the speciality of Lankan cuisine (Sri Lankan). The recipe is from the City Times newspaper and was submitted by Sitty Muzammila. The preparation time is the number of days you have to give this pickle to mature.

Ingredients Nutrition


  1. Put mustard seeds, date paste, asafoetida, chili powder and salt in a plastic or clay pot and mix well.
  2. Add the vinegar and mix well again.
  3. Add the remaining ingredients and mix well once again.
  4. Put the mixture in an air-tight glass/plastic jar.
  5. Allow it to mature for 5-6 days before serving with your favourite vegetarian curry and rice/rotis/naan/parathas.

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