Sri Lankan Mixed Pickle – a delicious recipe with fresh chilies, dates, shallots, carrots, cauliflower, beans. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Wash the chilies and cut lengthwise.
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 seeds together and mix with a tsp.
4
of vinegar.
5
Place 200 ml.
6
vinegar into a pan and bring to the boil with the salt.
7
Add the chilies, and when the vinegar boils again remove the chilies.
8
Add the shallots and again when vinegar boils remove the shallots.
9
Continue process with all vegetables.
10
Mix the garlic, ginger, mustard seeds, chili powder and dates together with the rest of the vinegar; add the cooked vegetables and mix well.
11
Stir in the sugar.
134
kcal
Calories
1
g
Fat
31
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: 2 oz. fresh chilies, 2 oz. dates, 4 oz. shallots, 2 oz. carrots, and more.
Yes, Sri Lankan 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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