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Malay pickle

Malay Pickle

Malay pickle is known as Malay achcharu. Malay pickle is originated with the Malaysian population in Sri Lanka, believed to be from Indonesia and Malaysia during the Dutch and British ruling time, but now it is a permanent dish at ceremonies in most countries. It is a popular dish in Sri Lanka. This is one of the delicious Sri Lankan food that is unique to the country. Malay pickle is a dish that contains sweet, sour, and spicy flavors.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Side Dish
Cuisine Sri Lankan
Servings 3 people


  • 200 grams Capsicum
  • 10 Shallots
  • 2 Carrot
  • 3 Green chilies
  • 150 grams Dates
  • 5 Garlic
  • 2 Ginger
  • ΒΌ cup Vinegar
  • 3 tbsp Sugar
  • Tomato sauce
  • 2 tbsp Mustard seed
  • 1 tbsp Chili powder
  • pepper
  • Salt


  • Cut thinly capsicum, red onions, green chilies, carrots, dates, garlic and ginger.
  • Add the spices into the blender.
  • Add few dates into this spice mixture.
  • Add vinegar to this mixture.
  • Blend the spices and dates together.
  • Add the rest of the dates to a pot.
  • Add some vinegar to soak the dates.
  • Let it boil in low heat.
  • Once it boils add grinded paste to this.
  • Let it boil well while mixing.
  • Add tomato sauce into this.
  • Then add sugar and pepper to it.
  • Mixture is ready.
  • Turn off the heat.
  • Then add salt.Add carrots to the mixture(gravy) and mix well.
  • Boil on low heat.
  • Next add capsicum and chili and mix well.
  • Then add onions.
  • Mix well all the vegetables to coat the gravy.
  • Close the pot and place for at least day.
Keyword Malay Pickle, Side dish, Sri Lankan