Cucumber Achar (Komkommer Achar)
The Quirky Foodster Team
Ingredients
- Medium Cucumbers, thinly sliced — 3
- Mustard seeds — 1 tsp
- Turmeric, ground — 1/2 tsp
- Garlic, thinly sliced — 2 cloves
- Red chilli, thinly sliced, to taste — 1
- Lime juice — 2 tbsp
- White vinegar — 2 tbsp
- Vegetable oil — 2 tbsp
- Sugar — 1 tsp
- Salt — 1 tsp
Method
- Toss the cucumber slices with the salt in a colander and let drain for 20 minutes to draw out excess water, then pat dry.
- Heat the oil in a small frying pan, add the mustard seeds and let them pop for 30 seconds.
- Add the garlic and chilli and fry for 1 minute, then stir in the turmeric and remove from heat immediately.
- Whisk in the vinegar, lime juice and sugar while the oil is still warm.
- Pour the dressing over the drained cucumber and toss well to coat.
- Rest for at least 1 hour in the refrigerator before serving, tossing once more just before plating.
Introduction: Cucumber achar is the cooling counterpart to tomato achar in the Surinamese achar family, again drawing on Javanese and Hindustani pickling traditions.
Cultural Background: Cucumber achar is the cooling counterpart to tomato achar in the Surinamese achar family, again drawing on Javanese and Hindustani pickling traditions. Its crisp, tangy, lightly spiced profile makes it a favourite accompaniment to fried or grilled dishes such as Bakabana, Sateh or fried fish, offering a refreshing contrast to richer foods.
Tips: Draining the cucumber first is the key step — skip it and the achar becomes watery. Slice the cucumber thinly and evenly, using a mandoline if you have one, so it absorbs the dressing well. Serve well chilled for the most refreshing effect.
Variations: Add thin rings of red onion for extra bite. Use rice vinegar in place of white vinegar for a slightly sweeter, rounder flavour. Cucumber Achar is naturally vegan and vegetarian as written.
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Serve cold; no reheating needed.
FAQs:
Q: Why do I need to drain the cucumber first?
A: Cucumbers hold a lot of water; salting and draining them first keeps the finished achar crisp rather than diluted and soggy.
Q: What dishes pair well with Cucumber Achar?
A: It is traditionally served alongside fried snacks like Bakabana and Bara, grilled Sateh, or fried fish, where its acidity cuts through richness.
Q: Can I use English (seedless) cucumber?
A: Yes, it works very well and needs slightly less draining time since it holds less water than field cucumbers.
- Medium Cucumbers, thinly sliced — 3
- Mustard seeds — 1 tsp
- Turmeric, ground — 1/2 tsp
- Garlic, thinly sliced — 2 cloves
- Red chilli, thinly sliced, to taste — 1
- Lime juice — 2 tbsp
- White vinegar — 2 tbsp
- Vegetable oil — 2 tbsp
- Sugar — 1 tsp
- Salt — 1 tsp
Please log in to leave a comment.