Sri lankan Malay pickle.
Sri Lankan Malay pickle.A Srilankan speciality, a meal is not complete without a spoonful of this tasty, sweet and spicy pickle made with chillies, Dates, Shallots, pickled in a mustard vinaigrette.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 500 g red Shallots, cleaned
- 350 g dates(about 1 and 1/2 cup of Dates)
- 100 g green chillies
- 1 tbsp finely ground mustard seeds
- 1 and 1/2 tablespoon of chilli powder
- 2 tbsp minced ginger
- 4 tbsp sugar
- 1 and 1/4 cup natural coconut vinegar
- Salt to taste.
Instructions
- 1
Soak the shallots in water for 15 minutes and then remove the skin.
- 2
Wash the skinned shallots and green chillies.
- 3
Remove the seeds from the dates.
- 4
These will be the three main ingredients to make the Malay pickle/chutney. Set them aside on a platter.
- 5
Place a cooking pan over a stove.
- 6
Pour in the white vinegar and gently heat it for a few seconds.
- 7
Add ground black mustard seeds, red chilli powder and sugar.
- 8
Mix the sauce for a few minutes. Add the minced ginger, season with salt. Continue to mix.
- 9
Bring the pickling sauce to a boil for 60 seconds, then remove the sauce from the stove.
- 10
Let the pickling sauce cool for 1 hour or until completely cool.
- 11
Once the pickling sauce has cooled,
- 12
Add the shallots, dates and green chillies to the sauce.
- 13
Do not worry about the dates being hard at this point. The dates will dissolve as the ingredients soak in the pickling sauce.
- 14
Combine all the main ingredients with the sweet and spicy pickling sauce.
- 15
Cover and set the Malay pickle aside. Combine all ingredients with a wooden spoon every two hours throughout the day.
- 16
Avoid refrigerating for 24 hours; leave it in a cool place in your kitchen pantry.
- 17
As the dates dissolhis will help the Malay pickle achieve its perfect consistency.
- 18
This will happen as the dates dissolve and shallots and green chillies soak in the pickling flavours.
- 19
For best results. Do not consume for at least 24 hours, but let it rest for this period. Store the Malay pickle in a dry airtight container, refrigerate and use as needed.