Sri Lankan Mixed Pickle

by Kathleen Morrison

SERVINGS

INGREDIENTS

2 oz. fresh chilies
2 oz. dates
4 oz. shallots
2 oz. carrots
2 oz. cauliflower
2 oz. beans
3 cloves garlic
2 slices ginger
1 oz. mustard seeds
1-1/4 cups malt vinegar
1 tsp. salt
1/4 tsp. chili powder
3 oz. sugar

INSTRUCTIONS

Wash the chilies and cut lengthwise. 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. Grind the garlic, ginger and mustard seeds together and mix with a tsp. of vinegar.

Place 200 ml. vinegar into a pan and bring to the boil with the salt. Add the chilies, and when the vinegar boils again remove the chilies. Add the shallots and again when vinegar boils remove the shallots. Continue process with all vegetables.

Mix the garlic, ginger, mustard seeds, chili powder and dates together with the rest of the vinegar; add the cooked vegetables and mix well. Stir in the sugar.

CHEF COMMENTS

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