The Srilankan cuisine has a predominant influence of the Dutch colonists who have majorly shaped their history and culture. ‘Achcharu’ as it’s known in Sinhala is a staple of Sri Lankan cuisine with its often intense flavor being the perfect accompaniment for most meals.
This Dutch pickle recipe is an authentic Srilankan recipe got from a Srilankan Native by word of mouth and standardized in my Kitchen. This pickle is used in Srilankan cuisines as an accompaniment for rice.
INGREDIENTS
- BRINJALS – 750 GMS
- VINEGAR – 300 ML
- SUGAR – 5 TBSPS
- CHILLI POWDER – 2 TBSPS
- GARLIC – 10 PODS
- SALT – AS REQUIRED
- OIL – FOR FRYING
METHOD
- Slice the brinjals into thick slices and deep fry till brown. Set the fried brinjal pieces aside.
- Grind garlic into a smooth paste and mix in rest of the ingredients.
- Bring this mixture to boil. Take off from the fire and add the fried brinjals. Allow the pickle to stand for a day before serving
NOTE
- This pickle has a shelf life of over a year at room temperature.
- It is an excellent accompaniment to fried rice/noodles/pulav /plain rice
