Sri Lankan
Sri Lankan Achcharu
A bright Sri Lankan fruit pickle with green mango, pineapple, mustard, chilli, and vinegar. It is sharp, sweet, salty, and fiery, just like the achcharu sold in small roadside packets.
Ingredients
- Firm green mango, peeled and cut into thin wedges1 small
- Fresh pineapple, cut into bite-size pieces1 cup
- Ambarella or guava, cut into wedges1/2 cup
- Small red onions or shallots, peeled and halved4
- Fresh green chillies, slit lengthwise2
- White vinegar or coconut vinegar1/4 cup
- Brown or black mustard seeds1 tbsp
- Chilli flakes1 tsp
- Kashmiri chilli powder or Sri Lankan chilli powder1/2 tsp
- Turmeric powder1/8 tsp
- Sugar1 tbsp
- Salt3/4 tsp
Method
- Wash the cut fruit and shallots, then pat them very dry with a clean towel so the pickle does not become watery.
- Grind the mustard seeds with 1 tablespoon of the vinegar into a smooth, pungent paste using a mortar and pestle or small grinder.
- Add the remaining vinegar, sugar, salt, turmeric, chilli powder, and chilli flakes to a small pan and warm over low heat for 2 to 3 minutes, just until the sugar and salt dissolve.
- Remove the vinegar mixture from the heat and let it cool completely.
- Stir the mustard paste into the cooled vinegar mixture until evenly combined.
- Place the green mango, pineapple, ambarella or guava, shallots, and green chillies in a bowl.
- Pour over the mustard-vinegar mixture and toss well, coating every piece of fruit.
- Cover and rest for at least 30 minutes at room temperature before serving, stirring once or twice so the flavours soak in evenly.
- Serve the achcharu the same day for the freshest crunch, or refrigerate it in a clean jar for up to 2 days.
Common questions
Can I substitute the green mango, ambarella, or guava if I can't find them?
Yes. Use any firm, tart fruit that holds its shape, like underripe papaya, green apple, or firm pear. Keep the fruit in thin wedges or bite-size pieces so it absorbs the pickle quickly without turning mushy.
How long should I let Sri Lankan achcharu sit before serving?
A minimum of 30 minutes at room temperature works, but 1 to 2 hours gives better flavour. Stir once or twice while resting so the vinegar and spices coat everything evenly. Longer resting deepens the taste.
What are the most common mistakes when making achcharu?
The biggest mistake is using wet fruit, which dilutes the pickle. Another is adding the mustard mixture while it is still hot, which can dull the flavour. Also avoid overcooking the vinegar; just warm enough to dissolve the sugar and salt.
How should I store leftover achcharu, and how long does it last?
Store it in a clean, dry glass container in the refrigerator. It usually keeps well for 1 to 2 weeks. Always use a dry spoon, and if the mixture looks watery, give it a stir before serving.
What is the best way to serve achcharu?
Serve it as a bright, spicy side with rice, curry, hoppers, string hoppers, or roti. It also works well alongside grilled meat or seafood. Let it come to room temperature for the best flavour and aroma.