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 (Pickled Vegetables)
Servings 1 jar
- 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
- 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.