Peach and cherry acharu

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Acharu is a Sri Lankan pickle, typically made with onions or carrots and vinegar, as well as fruit like pineapple. This is a milder version of the traditional pickle, using fruit and sweet and sharp lime juice in place of vinegar, and just a pinch of salt for balance.

First published in 2023






Cut the peach into eight large chunks, you want to keep the shapes of the fruit quite natural if you can. If you have one, use a cherry pitter to remove the stones from the cherries and then break the cherries in half.


In a metal bowl juice the limes and add the chilli powder, black pepper and salt to combine into a loose paste. If needs be add a touch more lime juice to loosen


Toss the peach, and cherries through the mixture. Season to taste

First published in 2023

Cynthia Shanmugalingam spent years connecting people with work in food before she embarked on her own culinary career. Today, she brings village Sri Lankan cooking to London at her debut restaurant Rambutan in Borough Market.

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