Yields:
3 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
5 Mins
Total Time:
20 Mins
Achar is a popular appetizer and side dish in Southeast Asia. The dish originally came about out of necessity to preserve vegetables past their shelf life. The simple addition of the spice paste and toasted nuts elevates this easy pickle dish to another level.
I have a real problem with Nyonya achar. Once I know it’s there in the fridge I keep visiting it and “having a taste” until it miraculously disappears. This is why I only make it in small batches at a time. This recipe makes about 3 appetizer portions.
If you are going to be reasonable and eat it with food, achar goes great with instant noodles, satay, fried rice, and nasi lemak.
Ingredients
Adjust Servings
- Spice Paste
Instructions
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Slice the cucumber into fingers. Remove most of the middle bit with the seeds and eat it now or give it to your dog/s.
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Slice the carrots into thin slices. Cut the pineapple into small wedges and the cabbage into medium wedges.
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Put the cut vegetables together in a bowl and add 1 tsp of salt, mixing well. Leave it aside for the vegetables to release their excess water.
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Roughly pulse the peanuts. You can also pound the peanuts by hand if you prefer larger pieces.
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Add sesame to the ground peanuts and toast gently with no oil over low heat in a non-stick pan.
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Blend all the ingredients in the spice paste and fry over low heat in a non-stick pan until aromatic and sticky.
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Add the vinegar, water, and sugar. Once it boils turn the heat off.
- Drain the excess water from the vegetables, squeezing the vegetables gently.
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Add the spice "sauce" and the roasted nuts into the vegetables.
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Mix well and let cool before storing in the fridge.
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Nyonya achar is best eaten at least 24 hours after being made.
