Achar (Pickled Vegetable Relish)
The Quirky Foodster Team
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
- 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.
- Blend the shallots, garlic, soaked chillies and turmeric into a smooth paste.
- Heat the oil in a wok and fry the paste for 3-4 minutes until fragrant.
- Add the vinegar and sugar, and simmer for 3-4 minutes until the sugar dissolves and the mixture is well combined.
- 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.
- 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.
- 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
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