Sri Lankan Achcharu (Pickled Vegetables)
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
Allergen information: may contain mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcscarrot, julienned
- 100 ggreen bean, trimmed and cut into 1-inch (2.5 cm) 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
- 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
Store leftover achcharu in an airtight container in the refrigerator.
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