做法
- 每种蔬菜分别焯水以保留各自质地:胡萝卜 90 秒、豆角 60 秒、洋葱 30 秒。立刻浸入冰水以锁色。
- 把蔬菜彻底沥干——必须完全无水,以免稀释泡汁。
- 厚底锅中放入醋、棕榈糖、芥末粉、姜黄、盐、辣椒粉和葫芦巴粉。中小火搅打煮至小开。泡汁应顺滑发黄;此时看似稀薄,冷却后会略微变稠。
- 下姜丝、蒜瓣和青辣椒,煮 4 分钟至软化。
- 把焯好的蔬菜分层装入干净玻璃罐。倒入热泡汁,确保蔬菜被完全浸没。如有需要,补一些醋使其没过。
- 冷却至室温后冷藏至少 24 小时再吃。最佳风味期从第 3 天开始。冷藏可放 2 个月,放得越久味道融合越好。
Common questions
Can 斯里兰卡蔬菜泡菜(Achcharu) be made ahead?
斯里兰卡蔬菜泡菜(Achcharu) is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 15 minutes.
Is 斯里兰卡蔬菜泡菜(Achcharu) spicy?
斯里兰卡蔬菜泡菜(Achcharu) as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 斯里兰卡蔬菜泡菜(Achcharu) vegetarian or gluten-free?
斯里兰卡蔬菜泡菜(Achcharu) is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 斯里兰卡蔬菜泡菜(Achcharu) to make at home?
斯里兰卡蔬菜泡菜(Achcharu) is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can 斯里兰卡蔬菜泡菜(Achcharu) be scaled up or down?
This recipe is written for 8 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Achcharu 是斯里兰卡的家常泡菜——每户冰箱里几乎都备有一罐,用来给米饭咖喱餐盘添一抹尖锐的酸。它有印度与葡萄牙血统,但芥末、姜黄、葫芦巴和辣椒的特定香料组合,以及蔬菜的搭配,是斯里兰卡式的。它也是 buriyani(斯里兰卡式比尔亚尼)拼盘、蓝普拉斯包饭和圣诞餐桌的标配。泰米尔穆斯林版本辣度更高;僧伽罗家庭偏甜些;布尔格家庭则会加葡萄干和芒果。
