Introduction: Sri Lankan Malay Pickle
A Srilankan speciality, a meal is not complete without a spoonful of this tasty pickle, there's chillies, Dates, Shallots. if you love chillies and shallots this one's for you, let me show you how to make it.
What you will need
500 g of Shallots, cleaned
1 tablespoon finely ground Mustard seeds
Half a bottle of Coconut vinegar
1 and 1/2 cup of Dates
100g green chillies
1 and 1/2 tablespoon of chilli powder
5-7 pieces of sliced Ginger
3-4 tablespoons of Sugar
Salt to taste.
Clean and drain the Shallots.
Add the green chillies and the Dates to the shallots. In a separate pan combine ground Mustard, Sugar, Chilli Powder and Ginger slices.
Add the Vinegar and let it simmer for 5-8 minutes on low fire, let it cool and then gently add the Shallots, Dates and green chillies. Make sure you add enough salt to taste. Mix well every two hours. If you find the pickle a bit bitter at the beginning, don’t worry too much about it, add an extra tablespoon of Sugar and let the dates gradually dissolves in the pickle, it balances the bitterness. Use a glass jar to store the pickle and keep refrigerated for freshness.
For step by step instructions with images, you can click here.
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