Your culinary adventure won’t be complete without experiencing its rich variety of pickles in the Paradise Island
If you’re planning a trip to Sri Lanka, your culinary adventure won’t be complete without experiencing its rich variety of pickles—locally known as achcharu. Sri Lankan pickles are a vibrant, tangy, spicy, and sometimes sweet explosion of flavor that reflects the island’s unique blend of cultures, spices, and tropical ingredients.
In this article, we’ll guide you through 10 Sri Lankan pickles you must try. Whether you’re a foodie or a curious traveler, these pickles will leave your taste buds tingling and craving more.
1. Sinhala Achcharu (Traditional Sri Lankan Mixed Pickle)
A staple at every Sri Lankan festive table, Sinhala Achcharu is a colorful mix of vegetables like carrots, green beans, onions, and raw papaya, soaked in a sweet and spicy vinegar base. It’s the most iconic Sri Lankan pickle—perfectly balancing sweet, sour, and spicy notes.
2. Malay Pickle (Malay Achcharu)
This pickle traces its origins to Sri Lanka’s Malay community. It’s darker and richer than the Sinhala version, often including pineapple, dates, mustard seeds, and green chilies.
3. Ambarella Achcharu (June Plum Pickle)
Ambarella, or June plum, is a crunchy tropical fruit with a tart flavor. Pickled with salt, vinegar, chili, and sugar, it’s a street food favorite and a must-try for spice lovers.
Best with: As a snack or side dish.
4. Veralu Achcharu (Ceylon Olive Pickle)
Veralu (Ceylon olive) is another street food delicacy. These small green fruits are pickled with chili, salt, and vinegar, creating an irresistible spicy and sour snack.
Best with: As a spicy treat during sightseeing.
5. Pineapple Achcharu
Fresh pineapple slices soaked in a mix of chili powder, salt, and lime juice create a sweet-and-spicy punch. It’s tropical, refreshing, and addictively tangy.
Best with: Barbecue, fried rice, or eaten solo.
6. Mango Achcharu (Raw Mango Pickle)
Unripe mangoes are sliced and pickled with chili, salt, and sugar. This pickle is mouthwateringly tangy and a popular roadside treat.
Best with: Hoppers, string hoppers, or as a standalone snack
7. Polos Achcharu (Baby Jackfruit Pickle)
Polos (young jackfruit) is a beloved ingredient in Sri Lankan cuisine. When pickled, it absorbs bold flavors and becomes a hearty, spicy side dish.
Best with: Rice and curry, pittu
8. Lunu Dehi (Lime Pickle)
Made with sun-dried limes, Lunu Dehi is intensely sour and salty. It’s usually served in small portions due to its strong flavor but adds a powerful zing to any meal.
Best with: Curd and treacle, rice and dhal
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9. Karavila Achcharu (Bitter Gourd Pickle)
Bitter gourd is sliced thin, deep-fried, and pickled with onions, mustard, and vinegar. The bitterness is mellowed out, leaving behind a crunchy, tangy delight.
Best with: Fish curry, steamed rice
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10. Capsicum and Onion Achcharu
A modern twist on traditional achcharu, this uses bell peppers and onions tossed in vinegar, mustard, and chili. It’s colorful, zesty, and adds a fresh crunch to any plate.
Best with: Grilled chicken, naan bread, burgers
Final Thoughts
Sri Lankan pickles are more than just condiments—they’re cultural treasures. Whether you’re enjoying a five-star meal or street food by the beach, achcharu adds an authentic burst of island flavor to every bite.
So don’t leave Sri Lanka without tasting these 10 pickles. They’re spicy, sour, sweet, and unforgettable—just like the island itself.