Lankan Achaar

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.

• Ready In: 144 hrs
• Yields: 1 plate

Ingredients

• 250  g small onion, washed and dried till no drop of water is left, do not cut the onions
• 3  tablespoons red chili powder
• 1⁄2 teaspoon asafoetida powder (known as 'hing' in Hindi)
• 100  g mustard powder (not too fine)
• 1  big carrot, cut into long strips (washed and dried)
• 200  g  green  jalapenos, cut into long strips (washed and dried)
• 200  ml vinegar
• 10  green chilies
• 200  g dates (ground to a paste without seeds)
•  salt
• 2  tablespoons sugar

Directions

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.