Sinhala Achcharu (Traditional Sri Lankan Pickel)

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Ingredients
  • 1lb shallots (Rathu Lunu)
  • 10-15no Green chilies
  • 1 small green papaya
  • 2 medium size carrots
  • 1cup vinegar
  • 2-3tsp mustard powder
  • 1/4tsp tumeric powder
  • Salt to taste
  • Oil
  • Piece of banana leaf
  • Clay chatty or glass vessel


Method
  1. Peel off shallots, carrots & papaya; wash the same
  2. Cut carrots & papaya into long thin strip (Julian style)  
  3. Place a skillet on medium low heat and add some oil to heat
  4. Shallow fry shallots until pale; do the same for green chilies, carrots & papaya. 
  5. Drain the oil and keep them aside.
  6. Take a deep bottom glass bowl and add vinegar, mustard powder and salt to taste
  7. Mix them well
  8. Add the fried ingredients further mix well.
  9. Put the piece of banana leaf in the bottom of Clay chatty or glass vessel.
  10. Stack above mixture on that leaf 
  11. Close tightly with a plastic, clay or glass air tight lid. (Do not use aluminum foil)
  12. Set aside up to 5-6 days; just role over the content once per day.
  13. After few days (5-6day) it’s ready to eat. 

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