Sweet, spicy, and tangy- the Sri Lankan pineapple acharu is one condiment that you must try your hands at!
Pickling fruits and veggies is a great way to not just preserve them for long, but also enhance their flavors and textures. This pineapple acharu is just that- it ticks all the boxes, and can be a wonderful accompaniment to any of your meals.
What’s best is the fact that making it is actually pretty easy too, and once you give it a try, there’s no going back.
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Ready to give this flavorful and tangy condiment a shot? Here’s all you need to know about it before you do.
Ingredients For the Recipe
You’ll need just a few simple ingredients to replicate the pineapple acharu in your kitchen.
- Apple Cider Vinegar: 1 cup
- Water: ½ cup
- Palm sugar/ Sugar: 1 tbsp
- Salt: 2 tbsps
- Black peppercorns: 2 tbsps
- Red chili powder: 1 tbsp
- Pineapple (cut into triangles): 1 cup
Kitchen Tools Needed
How to Make the Pineapple Acharu
Once you have all your ingredients ready, here’s what you need to do to make the spicy and tangy pineapple acharu.
Add all the ingredients except pineapple and bring them to a boil. Let the mixture simmer for 7-8 minutes.
Next, let the liquid mixture cool down to room temperature.
After the mixture has cooled down, take the pineapple pieces and put them in a glass jar or container of your choice.
Next, pour the cooled-down liquid mixture over the pineapple pieces and give a good shake.
Store the prepared pickle in the refrigerator and rest it for about an hour before consumption.
Frequently Asked Questions
You definitely can! Apple cider vinegar is obviously a better choice, since it is healthier than synthetic vinegar, and lends the pickle a nice depth of flavor too.
Vinegar makes for a nice base for the pineapple pickle, and also helps preserve it- so regardless of which kind of vinegar you choose, you will be able to end up with something that’s delicious and flavorful. 
This pineapple acharu recipe is the simplest one you could follow- it sticks to the use of basic ingredients, but you can still take it a step further and add in a lot more apart from just these.
For instance, you can also mix a simple tempering of mustard seeds, cumin seeds, chopped garlic, curry leaves, and some asafoetida along with the pineapple mixture. This will not only enhance the flavor of the pineapple pickle but will also make it easier to digest.
Chopped or grated ginger can make for another excellent addition to the pineapple acharu. Ginger has powerful anti-inflammatory properties and a nice rustic and earthy flavor that compliments the other ingredients well. You can also consider adding some turmeric powder into the mixture- it will lend the pickle a nice pop of color, and will offer powerful antibacterial and digestion boosting benefits too. 
Your pineapple acharu can stay fresh in the refrigerator for weeks. Just remember to store it carefully in a clean, airtight jar, and use a clean spoon to remove and serve. While you can always enjoy it immediately after you make it, it tastes best when allowed to rest for a couple of days, after the pineapple has absorbed all the flavors and has turned slightly tender. 
Tips & Tricks to Nail the Recipe
Think you’re ready to give this pineapple acharu a shot? You might want to keep these little tips and tricks in mind to nail the recipe.
- Always make sure you use fresh and ripe pineapple for this recipe. The juiciness and sweetness of ripe pineapple is unmatched and is just what you need for this recipe. Tinned pineapple is, unfortunately, not a great fit for this recipe.
- If you really prefer more of a sour and tangy taste to your acharu, you can use slightly unripe and green pineapples. Reemember to let the ready acharu refrigerate for atleast a few days before you start to consume it, so that the pineapple pieces are soft and tender.
- You can also grate the pineapple instead of cutting it into chunks or triangles- it all depends on your personal preference.
- Want to lend the pickle an extra spicy kick? Chop up some green chillies and add them to the mixture.
- To increase the shelf life of the pineapple pickle, you can also add a tempering of mustard seeds and asafoetida in some oil, and mix it together with the mixture. The oil from the tempering will settle on the top of the pickle when you transfer it to a jar, and will help create a barrier of sorts, helping the acharu stay fresh for a longer period.
- Loved how easy it was to make this pineapple acharu? You can actually replicate the same recipe with any other fruit of your choice too- mangos and guava are two great options you could consider.
- While this recipe does not recommend heat treating the pineapple pieces, you could actually try doing just that and saute them in the mixture of the other ingredients until they turn slightly soft. This can be especially helpful if you are planning to make and serve the acharau on the same day, but still want it to taste like it has been stored for a few days.
- Don’t forget to top the acharu with some chopped coriander leaves before you serve- especially if you’re serving them to some guests.
How to Serve the Pineapple Acharu
Your pineapple acharu tastes great when you serve it with any simple meal. Infact, it can be a great way to boost the flavor of pretty much anything that’s on your plate. The best way to enjoy it is to serve it on the side with any basic curry (like this Dum aloo or a spicy Thai red curry) or a nice dal (like this mango dal).
You can also serve the pineapple acharu with any simple rice-based dish you’re making- it is super versatile that way.
Pineapple Acharu: Sri Lankan Pineapple Pickle
Ingredients
- 1 cup Apple Cider Vinegar
- ½ cup Water
- 1 tsp Palm sugar/ Sugar
- 2 tsp Salt
- 2 tsp Black peppercorns
- 1 tsp Red chili powder
- 1 cup Pineapple (cut into triangles)
Instructions
- Add all the ingredients exceptpineapple and bring them to a boil. Let the mixture simmer for 7-8 minutes.1 cup Apple Cider Vinegar, ½ cup Water, 1 tsp Palm sugar/ Sugar, 2 tsp Salt, 2 tsp Black peppercorns, 1 tsp Red chili powder, 1 cup Pineapple
- Next, let the liquid mixture cool down to room temperature.
- After the mixture has cooled down, take the pineapple pieces and put them in a glass jar or container of yourchoice.
- Next, pour the cooled down liquid mixture over the pineapple pieces and give a good shake.
- Store the prepared pickle in therefrigerator and rest it for about an hour before consumption.
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