Kitchen Recipe
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Sri Lankan Fruit Achcharu
A mouth-watering, tangy, and fiery street food snack made from assorted unripe fruits tossed in a chili-vinegar-sugar dressing.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- unripe mango
- pineapple
- amberella (june plum)
- guava
- chili powder
- chili flakes
- sugar
- salt
- white vinegar
- black pepper
Equipment
- Mixing bowl
Instructions
- 1
Prep Fruit
Wash and cut all the fruits into bite-sized wedges or cubes. Keep the skin on fruits like guava and amberella for crunch.
- 2
Make Dressing
In a large bowl, mix generous amounts of chili powder, chili flakes, sugar, salt, black pepper, and a splash of vinegar to form a thick paste.
- 3
Toss
Add the cut fruits into the bowl and toss vigorously until every piece is coated in the spicy dressing.
- 4
Marinate
Let it sit for at least 15-30 minutes before eating so the juices release and mingle with the spices.
Cooking Tips
- The balance of salt, sugar, spice, and sourness is entirely up to personal preference. Taste and adjust the dressing before adding the fruit.
- The fruits must be unripe (green) to provide the necessary tartness and crunch.
Variations
- Olive Achcharu: Use Sri Lankan veralu (wild olives).
Chef's Notes & Storage
- A beloved snack among school children and commuters, guaranteed to make your mouth water just by thinking about it.
Nutrition Estimate
120 calories · 1g protein · 30g carbs · 0g fat · 4g fiber per serving
