The Malay community in Sri Lanka is a minority of the population, believed to be from Indonesia & Malaysia during the rule of the Dutch & British. Malay soldiers were brought in by the British in the 18th century from the regions including the Malay Peninsula, then known as Suvarnabhumi. It’s a gastronomic gift from the Malaysians to Sri Lankans. Originally adopted from the local Malay community, it is now a permanent fixture in any local celebration. It looks exotic & colourful at the same time it will charm you taste buds with an explosion of flavours’ from sweet to hot with a hint of a pleasant sour note. It’ll be an understatement if I mention about the aroma of this pickle which is ‘spellbinding’ with looks & taste along with those lovely ingredients.
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THE REAL INFORMATION OF MALAY PICKLE
(SRI LANKAN STYLE)
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These are the proportions; make it larger or smaller as required
INGREDIENTS:
2 Tablespoon fresh Mustard paste
1 Tablespoon Chillie powder depending on your taste
50g Garlic paste
70g Ginger paste
1/4 Cup Vinegar
3 Tablespoons Sugar
1 Large Carrot (peeled, cut into strips)
250g Small Shallot (Red onions)
1nos Lime pickle
5 Large capsicums (cut into large pieces or blocks)
10 no’s Medium Dates (deseeded & cut into halves)
10 no’s Fine chopped dates
1st Stage
Soak mustard seeds in coconut vinegar, preferred if this could be done overnight, then blend well until you get a creamy texture into a thick paste in consistency
2nd Stage
Put the mustard paste into a large bowl than add the chopped dates ,sugar Chillie powder, ginger, garlic paste, lime pickle , and mix well .
3rd Stage
Add carrot, shallots, big onions, capsicum, halved dates, add all items into the pickle mixture.
4th Stage
Place the pickle in a clean airtight clay pot. You can enjoy this delicacy for about a week at room temperature or if you refrigerate it, you may be able to keep it for a further 4 to 5 Days.
