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Sinhala Achcharu made with Colman’s Natural Coconut Vinegar

A tangy, spicy, and crunchy Sri Lankan classic — beautifully preserved and bursting with island flavour, elevated by the freshness of Colman’s Natural Coconut Vinegar.

Sinhala Achcharu made with Colman’s Natural Coconut Vinegar How-to Video

Ingredients

  • 750 ml Colman’s Natural Coconut Vinegar
  • 2 Tbsp mustard seeds (lightly ground)
  • 1 Tbsp curry powder
  • 1 Tbsp red chilli powder
  • ½ Tbsp turmeric powder
  • 1 tsp black pepper
  • 2 garlic cloves, chopped
  • 1 small piece ginger, chopped
  • 1 small stick cinnamon (optional)
  • Salt – to taste
  • 2–3 medium carrots, sliced
  • 6–8 green chillies, sliced lengthwise
  • 10–12 shallots (red onions), peeled
  • Extra Colman’s vinegar for topping up


Products Used

Colmans Coconut Water Vinegar
Colmans Coconut Water Vinegar
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Cooking Instructions

  1. Make the mustard paste:
     On a grinding stone or mortar, crush mustard seeds with pepper, ginger, garlic, and cinnamon. Add a splash of Colman’s Natural Coconut Vinegar to form a thick paste.
  2. Add the spices:
     Mix in curry powder, red chilli powder, and turmeric. Blend well to create a deep, aromatic base.
  3. Pour in the vinegar:
     Add about 350 ml of Colman’s Natural Coconut Vinegar and stir to combine. This forms the pickling liquid.
  4. Add the vegetables:
     Mix in carrots, green chillies, and shallots. Add salt to taste. Toss until all the vegetables are evenly coated and submerged in the liquid.
  5. Transfer and ferment:
     Move the mixture into a clean, dry glass or clay jar. Ensure all vegetables are fully covered with vinegar. Seal tightly and let it ferment at room temperature for 3 days.
  6. Top up if needed:
     After a few days, if the liquid level drops (especially in clay pots), top it up with more Colman’s Natural Coconut Vinegar to keep vegetables submerged.
  7. Store and enjoy: Once ready, the Achcharu can be stored in an airtight container. It keeps for up to 1 week outside or longer in the fridge
  8. To Serve : Serve alongside rice and curry, biryani, or any festive Sri Lankan meal. Crisp, zesty, and perfectly balanced — every bite carries the signature tang of Colman’s Natural Coconut Vinegar.

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