Sinhala Acharu Sent by Melo

SINHALA ACHCHARU INGREDIENTS
15-20 small Onions (pearl or red onions)
10-15 small green Chilies (each split into two halves)
2 large Carrots (cut into thin strips)
1 small Turnip (cut into thin trianguler shaped pieces)
15-20 small Cauliflower florets (optional)
2 cups Vinegar (Coconut vinegar if available would be ideal)
1 inch piece Ginger root (crushed)
6 cloves Garlic (crushed)
2 tbs black ground Mustard seed
1 tbs black ground Pepper
pich of Turmeric
Salt to taste
METHOD:
- Heat 1 cup vinegar in a saucepan.
- Add onions and simmer for few minutes.
- Drain the onions and set aside in a large mixing bowl.
- Add green chilies to hot vinegar and simmer for few minutes.
- Drain the chilies and add to the onions.
- Repeat same process with carrots & cauliflower and add to the onions
and chili.
- Do not heat the turnip but add to the onion mix once cut into pieces.
- Mix all the vegetables well.
- To the heated vinegar in the saucepan, add the remaining 1 cup of
vinegar and all other ingredients and boil for few minutes.
- Pour the hot vinegar mix over the onions & vegetables and mix well.
- Pack into a bottle and leave for a day or two to mature.
Recipes for Some Sri Lankan Delights: Courtesy of Lakmali Hewa