There are some tastes that instantly remind us of home — the scent of chili and vinegar, the sweetness of jaggery, and the little clay pot sitting by the kitchen window. Weralu achcharu (Ceylon olive pickle) is one of those nostalgic delights that brings back memories of childhood and old kitchens filled with laughter.
This is Kiri Amma’s style weralu achcharu, made with love, patience, and a handful of simple Sri Lankan spices. 💚
Ingredients
500g ripe or semi-ripe weralu (Ceylon olives)
1 cup boiled weralu water (the same water used to soften the fruits)
1 tbsp jaggery (grated or powdered)
1 tbsp chili flakes (adjust to taste)
1 tsp salt
2 tbsp vinegar
¼ tsp powdered clove
¼ tsp powdered cinnamon
¼ tsp powdered cardamom
Method
- Prepare the Weralu:
Wash and slightly press the weralu to crack the skin. Boil them lightly until just soft, then save a cup of that fragrant water — it adds depth to the pickle. - Mix the Flavor Base:
In a clay pot or glass bowl, combine chili flakes, jaggery, salt, vinegar, and the warm weralu water. Stir until jaggery melts. - Add the Spices:
Sprinkle in the powdered clove, cinnamon, and cardamom. These add that signature Kiri Amma aroma — warm and comforting. - Toss and Marinate:
Add the boiled weralu, mix well, and let it rest for a few hours (or overnight) to absorb all those rich flavors.
Deepika’s Tip 🌶️
For the best taste, use a clay pot (hatti muttiya) — it gives a mild earthy flavor and keeps the achcharu tasting fresh longer.
A Taste of Tradition
In every spoonful of weralu achcharu, there’s a story — of grandmothers who measured by heart, of laughter shared around the kitchen, and of how simple fruits turn into something unforgettable.
Enjoy it as a spicy snack with friends. Because some things are more than food — they’re memories preserved in flavor.
