When I first ate this Sri Lankan pickle, known simply as Singhala Achcharu, it was made with green beans and carrots, but it may be made with other vegetables as well, including green papaya, found in East Asian and South Asian markets, and cauliflower. You may combine all these vegetables if you like, cutting each of them so the pieces are more or less the same size.
Recipe information
Yield
makes 3 cups
Ingredients
2
6
3
Need to make a substitution?
Preparation
Pour 8 cups of water in a pan and bring to a rolling boil. Add the salt and the green beans. Boil for 30 seconds and add the carrots. Boil for 30 seconds and quickly drain the vegetables. Shake out all the water and put the vegetables in a bowl. Add the mustard paste and mix. Put the vegetables in a jar and leave to mature in the refrigerator for 3 days.
