This Sinhala Pickle is made by MA's Kitchen under its Happy Home label, the pickles and chutneys range that joined MA's in 1995. It is a rustic, traditional favourite, known for a sharp, acidic punch and a satisfying crunch.
Seasonal vegetables, among them papaya, carrot and onion, are cured in a heavy mustard dressing with chilli, ginger, turmeric, vinegar and a touch of dates and sugar. The result is unmistakably pungent and spicy rather than sweet. On a Sri Lankan table it plays a supporting role: a spoonful beside creamy dhal or a mild coconut-based curry adds the contrast that makes the whole plate come alive. The 150g jar is a good size for keeping on the table through a week of rice and curry meals.
Ingredients
- Onion
- Carrot
- Papaya
- Spices & Herbs (Chilli, Mustard, Ginger, Turmeric)
- Vinegar
- Salt
- Sugar
- Dates
- Garlic
Allergens: Mustard.
How to use
Serve a spoonful straight from the jar as a side with rice and curry. It is at its best next to creamy parippu (dhal curry) and mild coconut-based dishes, where its sharp, pungent crunch cuts through the richness. It also works alongside roti, string hoppers or a simple plate of yellow rice. Use a clean, dry spoon each time.
Made in Sri Lanka by MA’s Tropical Food Processing (Pvt) Ltd, the family company behind MA’s Kitchen, founded in Dambulla in 1985 and the first in Sri Lanka to gain SQF food safety certification. See the full MA’s Kitchen range.
