Vinegar is the base of any yummy pickle and our Organic Coconut Vinegar with the mother is ideal for pickling just about any fruit or veg. Vinegar also boosts the digestive system with its probiotics making it that much healthier.
Here’s a recipe for the ever popular Sinhala Achcharu made with Organic Coconut Vinegar. You will need;
100g red onion (small)
150g carrots cut into short strips
150g raw papaya peeled and cut into small pieces
10-15 green chillies
75ml Organic Coconut Vinegar
1/2 teaspoon salt
For the pickling
3 cloves garlic grated
1 teaspoon of grated ginger
1 tablespoon black mustard
100ml Organic Coconut Vinegar
1/2 teaspoon chilli powder
1 tablespoon Organic Coconut Sugar
Salt to taste
Place 75ml vinegar and salt in a pan let it come to a simmer on low heat. Add onion, carrot, papaya and green chilli one type at a time blanch for 30 sec each and place in colander.
Using mortar and pestle or electric grinder grind garlic, ginger, mustard, chilli powder to a paste. Add sugar and vinegar. Check salt at this stage as the vegetables were blanched in salted vinegar. Adjust accordingly. Mix thoroughly. Take the vegetables from the colander, place in a glass bowl. Pour the pickling liquid in and mix well.
Store in sterilised glass jars for a couple of days before serving. Enjoy with steamed rice.