Vegetable Pickle with Sri Lankan Mustard Paste

Name: Vegetable Pickle with Sri Lankan Mustard Paste
Yield: makes 3 cups
Ingredients: 2 tablespoons salt; 6 ounces green beans, trimmed and cut crossways into 3/4-inch pieces; 3 medium carrots, trimmed, peeled, and cut into about the same size pieces as the beans; Sri Lankan Mustard Paste according to the recipe on page 256

December 9, 2011

When I first ate this Sri Lankan pickle, known simply as Singhala Achcharu, it was made with green beans and carrots, but it may be made with other vegetables as well, including green papaya, found in East Asian and South Asian markets, and cauliflower. You may combine all these vegetables if you like, cutting each of them so the pieces are more or less the same size.

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