Vengaya Achaar / Shallots Achaar

Pickle concept in Srilanka is very different when compared to Indian scenes. It’s usually instant and the varieties are fewer. Also most achaars have lesser ingredients, whereby every ingredient in the achaar sings a beautiful melody. At home there was always a lemon, mango or gooseberry pickle which is simple marinated in heaps of salt and rarely any further flavoring or seasoning is added in. A simple shallot achaar is a mandate for every Srilankan meal. It is a great accompaniment for both vegetarian and non-vegetarian dishes. It is also one of the sides included in a typical lamprise (rice, curry and side dishes packed in banana leaf). This shallot achaar is an instant recipe and can also be stored and used for weeks.

Ingredients

• Shalllots - 25 to 30 peeled and cleaned

• Vinegar – 2 cups

• Dry red chillies - 8

• Mustard seeds – 1 heaped tsp

• Ginger – 2 inches cleaned and cut

• Garlic – 1 whole pod (around 10 cloves)

• Salt - to taste

Method

1. Wash, pat dry and place shallots in a jar directly for storing.

2. Add one cup of vinegar and salt to taste. Let it sit.

3. In a mixer combine ginger, garlic, mustard, chillies and blend to a fine waste. Do not use water, instead use vingar to blend.

4. Add this paste to the jar and mix well with shallots.

5. Check salt and vinegar levels. There must be enough vinegar to soak the shallots if storing for a longer time.

6. You can alternatively use large onions that are finely sliced. You can also add diced carrots and green chillies along with shallots or onions.