"Recipe of the Day, Week #31: (Srilankan Sinhala pickle)”

inudi (66)Iron Chefin Steemit Iron Chef • yesterday

steemit chefs,

So hope you are doing great. So here I am with another srilankan food recipe for my steemit food lover community all over the world.

So today I have brought a traditional Sri Lankan food recipe. I think if you have tasted pickles, you must have heard about Sinhala pickles. In fact, the main purpose of these pickle recipes is to preserve food.

In fact, we can use various pickle recipes for excess fruits or vegetables.
So the specialty of this pickle is its spicy and nutty taste, making it an excellent side dish for many meals.Some of the main types of Sri Lankan pickles are Sinhala pickles, Malay pickles, lime pickles and baby jack fruit pickles.

You can also find fruit-based pickles as street food.o
Mango, Ambarella, Nellie, woodapple, weralu and guava are very famous fruit pickles. If one day you taste these, surely your mouth will water even just remembering these pickles.

So now let's start making the Sinhala pickle.

INGREDIENTS

200g carrots- sliced
200g raw papaya- sliced
100g green chillies
400g red pearl onions
3 tsp Black Pepper
5 g Ginger
1 tsp. Turmeric
3 tsp.mustard seeds
1-2 tsp. salt
30ml white wine vinegar

UTENSILS

🌿The best recommendation is to cook in a clay pot, alternatively a large stainless steel saucepan can be used.

🌿Coconut spoon or Silicon spoon
🌿cutting board
🌿Kitchen Knife for cutting vegetables
🌿Glass jars - for storage

TIPS

There is a way to cut the vegetables for Sinhala pickles. So we first wash the carrots, green chillies and pearl red onions and let them soak for a while until the water is drained well. Because if a little water is mixed with this Sinhala pickle mixture, it will not be preserved.
Slice carrots and raw papaya and cut into thin and long strips.

METHOD

🌿Let the mustard seeds soak in about 1/2 of the vinegar.

🌿Peel the red pearl onions, but do not cut them.
First add salt and turmeric and cut raw papaya for a while and squeeze the water well.

🌿Then take a clay pot or a stainless steel saucepan and add vinegar,salt and turmeric powder. Then cook sliced carrots, green chillies and red onion separately in vinegar for about a minute.

🌿Then blend the mustard seeds soaked in vinegar with cinnamon and garlic until it becomes a paste.

🌿Then put the paste in the clay pot and cook for about a minute, add carrots, onions, raw papaya and green chillies to it and stir well.

🌿After the heat is removed, put it in a glass bottle and close the lid well. Otherwise, take a piece of clean cloth and tie the mouth of the clay pot well.

This can last for about a month at room temperature on average and I can keep it in the fridge for about three months.

Serving Suggestion: