SINHALA ACHCHARU INGREDIENTS 15-20 small Onions (pearl or red onions) 10-15 small green Chilies (each split into two halves) 2 large Carrots (cut into thin strips) 1 small Turnip (cut into thin trianguler shaped pieces) 15-20 small Cauliflower florets (optional) 2 cups Vinegar (Coconut vinegar if available would be ideal) 1 inch piece Ginger root (crushed) 6 cloves Garlic (crushed) 2 tbs black ground Mustard seed 1 tbs black ground Pepper pich of Turmeric Salt to taste METHOD: - Heat 1 cup vinegar in a saucepan. - Add onions and simmer for few minutes. - Drain the onions and set aside in a large mixing bowl. - Add green chilies to hot vinegar and simmer for few minutes. - Drain the chilies and add to the onions. - Repeat same process with carrots & cauliflower and add to the onions and chili. - Do not heat the turnip but add to the onion mix once cut into pieces. - Mix all the vegetables well. - To the heated vinegar in the saucepan, add the remaining 1 cup of vinegar and all other ingredients and boil for few minutes. - Pour the hot vinegar mix over the onions & vegetables and mix well. - Pack into a bottle and leave for a day or two to mature. Recipes for Some Sri Lankan Delights: Courtesy of Lakmali Hewa