How to Make Mixed Vegetable Pickle (Traditional & Healthy Version)
Mixed Vegetable Pickle, known locally as 'Achcharu', is a beloved Sri Lankan condiment that brings a vibrant burst of flavor to any meal. This tangy, spicy, and aromatic pickle is traditionally prepared across Sri Lanka, featuring a medley of crisp vegetables marinated in a flavorful blend of spices and vinegar. It’s a staple in Sri Lankan households, often served alongside rice, curries, or even roti, and adds a delightful contrast to rich and mild dishes. The origins of Mixed Vegetable Pickle date back centuries, rooted in the island’s diverse culinary heritage and the abundance of fresh produce. Sri Lankan Achcharu is unique for its use of tropical vegetables and bold spice combinations, creating a pickle that’s both crunchy and aromatic. Its taste is a harmonious balance of sourness from vinegar, heat from chili, and subtle sweetness, making it a must-have on festive tables and daily meals alike. This healthy, vegan-friendly recipe for Sri Lankan Mixed Vegetable Pickle is tailored for the international audience seeking authentic flavors with a health-conscious twist. By using minimal oil and fresh, seasonal vegetables, this version preserves the traditional taste while supporting a well-balanced diet. Perfect for calorie tracking and mindful eating, it fits seamlessly into vegetarian and vegan lifestyles.
Ingredients
- 1/2 cup, sliced Carrot (Kiri murunga)
- 1/4 cup, cut into 1-inch pieces Green Beans (Bonchi)
- 1/4 cup, small florets Cauliflower (Kohila)
- 1/4 cup, sliced Cucumber (Kekiri)
- 1/4 cup, thinly sliced Red Onion (Rathu Lunu)
- 2, sliced Fresh Green Chilies (Miris)
- 1 tsp Mustard Seeds (Abu)
- 1/2 tsp Turmeric Powder (Kaha)
- 1/2 tsp Salt (Lunu)
- 1/4 cup White Vinegar (Vinakiri)
- 1 tsp Coconut Oil (Pol Thel)
- 1/2 tsp Sugar (Sudu Seen)
Step-by-step instructions
Step 1 · Wash and slice all vegetables into bite-sized pieces
Wash and slice all vegetables into bite-sized pieces. Ensure uniform size for even marination.
Step 2 · Blanch carrots
Blanch carrots, beans, and cauliflower in boiling water for 2 minutes. Drain and cool immediately.
Step 3 · Heat coconut oil in a pan
Heat coconut oil in a pan. Add mustard seeds and let them splutter. Stir in turmeric powder.
Step 4 · Add sliced onions and green chilies to the pan
Add sliced onions and green chilies to the pan. Sauté until onions soften slightly.
Step 5 · Combine blanched vegetables
Combine blanched vegetables, cucumber, sautéed onions, and chilies in a mixing bowl.
Step 6 · Sprinkle salt and sugar (optional)
Sprinkle salt and sugar (optional), pour white vinegar over the mix, and toss thoroughly.
Step 7 · Let the pickle rest for at least 10 minutes before serving to allow...
Let the pickle rest for at least 10 minutes before serving to allow flavors to meld.
Why this recipe is healthy
This dish is a healthy choice due to its abundance of fresh vegetables, minimal oil, and absence of preservatives. It provides essential nutrients like vitamin A, C, potassium, and phytonutrients, making it ideal for weight management and vegan diets. The natural fermentation from vinegar supports gut health, while turmeric and mustard seeds deliver immune-boosting properties.
A note on tradition
Mixed Vegetable Pickle, or Achcharu, is deeply embedded in Sri Lankan culinary tradition, especially during festivals and family gatherings. It's commonly prepared in all regions, with each household adding its own touch. This pickle is served as an accompaniment to rice and curry, enhancing both everyday and celebratory meals. Its popularity peaks during Sinhala and Tamil New Year, when families prepare large batches to share.