Lankan Achaar

• 250 g small onion, washed and dried till no drop of water is left, do not cut the onions
• 3 tablespoons red chili powder
• 12 teaspoon asafetida powder (known as 'hing' in Hindi)
• 100 g mustard powder (not too fine)
• 1 big carrot, cut into long strips (washed and dried)
• 200 g green jalapenos, cut into long strips (washed and dried)
• 200 ml vinegar
• 10 green chilies
• 200 g dates (ground to a paste without seeds)
• salt
• 2 tablespoons sugar

1. Put mustard seeds, date paste, asafoetida, chili powder and salt in a plastic or clay pot and mix well.
2. Add the vinegar and mix well again.
3. Add the remaining ingredients and mix well once again.
4. Put the mixture in an air-tight glass/plastic jar.
5. Allow it to mature for 5-6 days before serving with your favourite vegetarian curry and rice/rotis/naan/parathas.

onion, red chili powder, asafetida powder, mustard powder, carrot, green jalapenos, vinegar, green chilies, dates, salt, sugar

Taken from www.food.com/recipe/lankan-achaar-49358 (may not work)