Hot sauce
Malay pickle
Product Descriptions : "It's a gastronomic gift from Malaysians to Sri Lankans. Originally adopted from local Malay community, now this is a permanent fixture in any celebration menu. It's looks exotic & colourful at the same time it's charm you taste buds with explosion of flavours from sweet to hot with a hint of pleasant sour note Achcharu is a Sinhala term to describe a mix of ingredients and is used to add flavor to a main meal, especially lunch. Achcharu is made in various ways in different parts of the island and varies in taste from region to region. Some favorite bases include mango, lime, onions with chilli, olives and ambarella . Bottled versions of Achcharu are also available.
Product Descriptions : � A� thick sauce of Sri lankan origin that contains fruits, vinegar, sugar, and spices and is used as a condiment .Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. Chutney can have a variety of flavors, but it is typically� spicy and fragrant. The sweetness of the fruit is usually balanced out by the added spices and vinegar. Pickle Chutney� Pickle refers to vegetables or fruit, sometimes cut into pieces, which have been kept in vinegar or salt water for a long time so that they have a strong, sharp taste. Chutney, on the other hand, is a spicy condiment of Indian origin, made of fruits or vegetables with vinegar, spices, and sugar Please note that here with mentioned the retail price for 1kg ; could be negotiated wholesale price for bulk orders.
Ingredients: Limes Powdered salt Turmeric powder Crushed chillies â?? 2 tsp (optional) Fenugreek Method: 01.Clean and quarter 5 or 6 limes or the number that can fill the pickle jar you are using. 02.Fill or cover them with as much salt as you can and then put them in a clean jar or jam bottle. Cover the bottle and set aside for a day. 03. Uncover the bottle the next morning and place under the sunlight during the day-time. Cover the bottle in the night. Repeat this process for around 7 to 10 days. 04. After 7 or 10 days, squeeze the juice of about 10 limes. Add the turmeric powder, crushed fenugreek seeds and optional crushed chillies to the juice. 05. Pour the juice mixed with the spices into the jar of sun-dried limes. The juice needs to cover the limes in the bottle so if you need to, squeeze some more lime juice into the bottle. 06. Repeat the covering and uncovering process under sunlight for another 5 days. 07. At the end of around 15 days, the lime pickle is ready to be eaten.
A dish with the best flavors unique to Sri Lanka
Soy Sauce.
Gherkins in Acetic Acid.
Mayonnaise.
All pickle products.
Gherkins.
Black pepper sauce.
Sauces.
Pickles Like Mixed Pickle Lemon Pickle And Mango Pickle.
Lime pickle.Clearing agent
Sauces.
Pickles.
Pickles like mango pickle, mix vegetable pickle.
Pickles like lime pickle mango pickle and green chilli pickle.
Pickles Like Mango Pickle Green Chili Pickle And Lemon Pickle.
