Varieties of Pickles and Moju in Sri Lankan Cuisine

Pickles, or “achcharu,” and moju hold a cherished spot in Sri Lankan cuisine. These sweet, tangy, and spicy delights are more than just condiments – they are the perfect companions to elevate any rice and curry meal. Often referred to as “rice pullers,” pickles and moju add an irresistible burst of flavor that can transform a simple meal into a culinary masterpiece. In this article, we explore different varieties of pickles and moju, offering insights into how you can create these flavor-packed dishes at home.

1. Malay Pickle:

• A vibrant blend of mustard seeds, chili powder, garlic, and ginger forms the base of this delicious pickle. Cooked with vinegar, sugar, and an assortment of vegetables like carrots, shallots, and cucumber, this tangy and slightly sweet dish is a staple at festive tables.

2. Lime Pickle:

• A classic favorite, lime pickle offers a bold combination of tangy and spicy notes. By marinating lime wedges in salt and then cooking them with mustard seeds, garlic, ginger, and chili powder, this pickle achieves a rich, deep flavor. Allowing it to sit for a week enhances its taste, making it an essential addition to any pantry.

3. Sri Lankan Pickle (Achcharu):

• A colorful medley of carrots, onions, and chilies, this pickle is flavored with a blend of mustard seeds, chili powder, turmeric, and vinegar. The secret to its unique taste lies in letting the vegetables soak in the pickling paste for two weeks, resulting in a burst of flavor with every bite.

4. Green Papaya Pickle:

• Green papaya, a versatile fruit, takes center stage in this vibrant pickle. Seasoned with turmeric, red chili powder, and lime juice, the addition of mustard and fenugreek powder creates a flavorful harmony. The longer it’s stored, the better it tastes, making it a must-try for pickle lovers.

5. Mixed Vegetable Pickle:

• A colorful combination of julienned carrots, steamed cauliflower, and green peppers comes to life with a tangy dressing of mustard, garlic, and vinegar. Adding dates, pineapple, and mango creates a delightful balance of sweet and savory flavors, perfect for any meal.

6. Brinjal Moju:

• Brinjal, or eggplant, shines in this caramelized, spiced dish. Deep-fried brinjal slices are tossed with onions, green chilies, curry leaves, and a sweet-tangy blend of sugar, soy sauce, and vinegar. Serve after 45 minutes for optimal flavor.

7. Capsicum and Brinjal Moju:

• Combining the smoky flavor of brinjal with the crunch of capsicum, this moju is a crowd-pleaser. Marinated, fried vegetables are enhanced with crushed chili, garlic, and onions, delivering a dish that’s both bold and addictive.

Pickles and moju are more than side dishes; they are a celebration of flavors that embody the essence of Sri Lankan cuisine. Whether you prefer the tangy zest of lime pickle, the sweetness of mixed vegetable pickle, or the spiced richness of brinjal moju, there’s a variety for every palate. Try your hand at these recipes and bring a burst of Sri Lankan flavor to your table.