Sri Lanka Mixed Pickle – a delicious recipe with red chili peppers, dates, shallots, carrots, cauliflower, beans. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Wash the chiles and cut lengthways.
2
Stone and chop the dates halve the shallots, peel and slice the carrots break the cauliflower into florets and wash, string and cut the beans.
3
Grind the garlic, ginger and mustard seed together and mix with a teaspoon of vinegar Place 200 ml vinegar into a pan and bring to the boil with the salt.
4
Add the chiles and when vinegar boils again remove the chiles.
5
Add the shallots and, again when vinegar boils remove the shallots.
6
Continue process with all vegetables.
7
Mix the garlic, ginger mustard seeds, chile powder and dates together with the rest of the vinegar, add the cooked vegetables and mix well.
8
Stir in the sugar.
134
kcal
Calories
1
g
Fat
28
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 50 grams red chili peppers fresh, 50 grams dates, 100 grams shallots, 50 grams carrots, and more.
Yes, Sri Lanka Mixed Pickle falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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