This interesting article is about pickles (Achcharu) a Sinhala Hela dish. Pickle (Achcharu) is a very popular Hela dish in Sri Lanka. Specially during the April New year season and during special functions. Also, pickles have medicinal properties. Pickles or achcharu as it’s known in Sinhala is a staple of Sri Lankan cuisine with its often-intense flavor being the perfect accompaniment for most meals. However, over the year’s pickles have evolved into something more than just another side dish with fruit-based pickles being some of the most loved street food in Sri Lanka. Also, these delightful pickles add the perfect flavors of spices and tang to our rice and curry dishes and is still relished all over the island by the old and young alike.

Pickles are basically fruiting or vegetables that have been fermented in either an acidic or salt solution where fermentation takes place to create an environment that discourages bacterial growth, making it last longer. Throughout antiquity, pickles have been a staple of many cultures due to its simplicity and effectiveness.

Even though we don’t have to rely on the science behind pickles for survival, us Sri Lankans still love its tangy and spicy flavor. On a day celebrating pickles (November 14th is World Pickle Day) let’s take a moment to take a look at some of our favorite pickles.

Sinhala Achcharu

This is the  most popular achcharu in the country and most probably the first thing that comes into your mind when you think of achcharu.

While most Fruits and vegetables can be pickled accordingly, the pickling spice mix depend on each one’s personal preference or on a traditional recipe which has been pass down through generations. The Sinhala Achcharu spice mix is usually a combination of mustard seeds, vinegar and garlic which is boiled well and added to the vegetables. This is not sweet at all but adds that much needed tanginess to your main meal.

Malay Pickle