Nyonya Achar

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Crunchy, pickled vegetables that pack a spicy and vinegary punch, perfect to complement richer and heavier dishes. This will surely refresh your tastebuds!

Let's start cooking!

Cucumber, carrots, cabbage and chili mixed with salt

Step 1 - Mix vegetables in salt

  • In a bowl, mix cucumber, carrots, 2 large red chili, round cabbage with 3 Tbsp salt.
  • Mix well and cover bowl with cling wrap. Set aside for 15 minutes.
    Mixing vegetables in salt extracts excess water to allow it to absorb the pickling liquid better.
Blended spice paste in a heated pan

Step 2 - Make and fry spice paste

  • In a blender, blend shallots, candlenuts, 3 large red chili and 1 tsp turmeric powder until smooth.
  • If mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency.
  • In a pan on medium-high heat, fry spice paste for 5 minutes until fragrant. Remove from heat.
Vegetables coated in spice paste

Step 3 - Rinse vegetable, toss vegetable and ground peanuts into spice paste

  • Rinse vegetables and strain water.
  • To the same pan, toss in rinsed vegetable and mix well until evenly coated in spice paste.
  • Add in ground peanuts, toss well and transfer to large mixing bowl.
Vegetable mixture with vinegar and pineapple

Step 4 - Add vinegar mixture to vegetables

  • In a separate small bowl, mix Chinese rice vinegar with 1 Tbsp white sugar until sugar is completely dissolved.
  • Pour vinegar mixture into the vegetable and add in pineapple. Toss well.
Transfer achar to jar

Step 5 - Transfer to jar

  • Transfer achar to a jar and set aside in the refrigerator for at least 4 hours for the best flavor.
    Allowing the pickles to store for longer will allow the flavors to develop more fully. It can be stored in the refrigerator for 1 week.

Plate and serve!

Pickled vegetables in a serving dish

Place achar onto serving dish and serve.

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