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Indonesian Achar (Pickled Vegetables)

December 10, 2015 By Darlene at International Cuisine

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Indonesian Achar is a spicy pickled vegetable condiment.  It is popular throughout south east Asia and Indonesia is no exception.  Vegetables are pickled as a way to preserve them.  This tastes best after the first day or so when the vegetables have a chance to absorb the flavor of the marinade.  A few days are even better.  This is a very spicy dish so adjust the heat to your tolerance.  Enjoy!

Indonesian Achar

 

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5 from 1 vote

Indonesian Achar (Pickled Vegetables)

Course Side Dish
Cuisine Indonesian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1 jar
Author International Cuisine

Ingredients

  • 1 large Cucumber – cut lengthwise 1½ inch
  • 1/4 Cabbage – roughly cut into bite size pieces
  • 2 Carrots – peeled and cut into 1½ inch
  • 1/2 cup long beans cut into 1 1/2 inch pieces
  • 1/4 cup Roasted Peanuts – ground
  • 2 tablespoon White Sesame Seeds – roasted
  • 1 tablespoon Salt
  • 1 tablespoon Sugar
  • 3 tablespoons Cooking Oil
  • 1/2 cup Rice vinegar
  • Spice Paste
  • 5 Shallots
  • 6 fresh Red Chilies Or to your heat tolerance
  • 1 teaspoon turmeric powder
  • 2 Candlenuts (macadamia nuts may be substituted
  • 1/4 cup Water

Instructions

  • Mix all the vegetables with 1 tbs salt. Leave aside in a colander to dry excess liquid for about 30 minutes to get the crunchiness.
  • Blend the spice paste in a food processor.
  • Heat up the wok on medium heat. Add oil to stir-fry the spice paste until aromatic. Add vinegar and water, bring to boil. Add salt and sugar to taste.
  • Turn off fire, add all vegetables, ground peanuts, sesame seeds into the wok and stir well.
  • Dish out, let it cool to store in a jar or container. Keep chilled in the fridge. Achar taste best overnight after the flavors have developed. It can last for about 4 weeks.

 

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Filed Under: Indonesia, Recipes, Side Dish, Vegetarian

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