Sri Lankan Achcharu Recipe

Crunchy, spicy and full of zing, this Sri Lankan achcharu (pickle) will perk up even the simplest meal. There are numerous versions of achcharu’s available around the world. All consist of a medley of vegetables that can be served as a relish or side dish.  Every achchars vary from one household to another, so you can experiment with different vegetables.

Sri Lankan Achcharu Recipe


Carrots 250 g
Small Onion 100 g
Green chili 10
White wine vinegar 75 ml
Turmeric Powder ½ TSP
Salt 1 TSP

For pickling paste:   

Crushed Garlic Cloves 3
Grated fresh ginger 1 ½  TSP
Black mustard seeds 1 TBS
White wine vinegar 75 ml
Chili powder 1 TSP
Sugar 1 TBS
Salt ¼ TSP
Sterilized Jam jars 1



  • Put the carrots, onions, chilies, vinegar and turmeric in a pan with 150 ml water and season with salt.
  • Bring to boil and cook for 4 minutes.
  • Drain and set aside.
  • Preparing pickling paste; put the vinegar, garlic, ginger, mustard seeds, chili powder and sugar in a small food processor and blend until fairly smooth.
  • Season with salt and transfer to a mixing bowl.

Sri Lankan Achcharu

  • Add the drained vegetable mixture and toss to coat evenly.
  • Transfer to the hot sterilized jar.
  • Seal and store in a cool and dark place for 2 weeks before eating.
  • Store in the fridge after opening and within 2 months.
  • Enjoy this tongue tickling Sri Lankan Achcharu with any meal as a side.

Read more Malay Pickle – Malay Achcharu

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