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Achar (Pickled Vegetable Relish)

The Quirky Foodster Team

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6
Servings

Ingredients

  • Cucumber, deseeded and cut into batons — 1
  • Carrot, cut into batons — 1
  • Cabbage, shredded — 200 g (7 oz)
  • Cauliflower, broken into small florets — 200 g (7 oz)
  • Salt, for salting the vegetables — 1 tbsp
  • Shallots — 4
  • Garlic cloves — 2
  • Dried chillies, soaked — 2
  • Ground turmeric — 1 tsp
  • Vegetable oil — 3 tbsp
  • White vinegar — 150 ml (2/3 cup)
  • Sugar — 3 tbsp
  • Roasted peanuts, crushed — 3 tbsp
  • Toasted sesame seeds — 1 tbsp

Method

  1. Toss the cucumber, carrot, cabbage and cauliflower with the salt and leave in a colander for 30 minutes to draw out excess moisture, then rinse and pat dry thoroughly.
  2. Blend the shallots, garlic, soaked chillies and turmeric into a smooth paste.
  3. Heat the oil in a wok and fry the paste for 3-4 minutes until fragrant.
  4. Add the vinegar and sugar, and simmer for 3-4 minutes until the sugar dissolves and the mixture is well combined.
  5. Add the salted, dried vegetables to the wok and toss well to coat evenly in the warm dressing, cooking briefly for 2 minutes so they remain crunchy.
  6. Transfer to a sterilised jar, cool completely, then top with crushed peanuts and sesame seeds before serving or refrigerating.

Introduction: Achar is a sweet, sour and lightly spiced pickled vegetable relish, combining cucumber, carrot, cabbage and cauliflower in a turmeric-tinted vinegar dressing, topped with roasted peanuts and sesame seeds.

Cultural Background: Achar is a sweet, sour and lightly spiced pickled vegetable relish, combining cucumber, carrot, cabbage and cauliflower in a turmeric-tinted vinegar dressing, topped with roasted peanuts and sesame seeds. A Peranakan-influenced side dish, it is a popular accompaniment to rich, oily mains, prized for cutting through heaviness with its refreshing crunch and tang.

Tips: Salting and thoroughly drying the vegetables first is essential; excess water will dilute the pickle and shorten its shelf life. Toss the vegetables only briefly in the hot dressing to keep them crisp rather than softened.

Variations: Add pineapple chunks for a fruitier, sweeter variation, common in some households. Adjust the chilli quantity for a milder or spicier relish to taste. Naturally vegetarian and vegan as prepared.

Storage: Store in a sterilised, airtight jar in the fridge for up to 2 weeks.

Reheating: Not applicable; achar is served cold or at room temperature.

Nutrition: Approx. 140 kcal, 3g protein, 16g carbs, 8g fat, 3g fibre per serving.

FAQs:

Q: How long does achar keep?

A: Stored in a sterilised jar in the fridge, achar keeps well for up to 2 weeks, with the flavour improving after a day or two.

Q: What is achar traditionally served with?

A: It is commonly served alongside rich or fried dishes such as satay, nasi lemak or fried rice, adding a tangy, crunchy contrast.

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