Achar (Malaysian Mixed Vegetable Pickle)
A classic Malaysian pickle.
Makes: 6 jars | Suitable for vegetarians Ⓥ
Introduction
This is one of Rafi’s classic recipes from her first book Malaysian Cookery, written in 1985. She would make this pickle up in large quantities and give it to the family as gifts. It is a great combination of hot, sweet, tart and crunchy vegetables that is perfect with any Asian meal - or in a ham and cheese sandwich!
Ingredients
Makes 6 jars |
| 1 pint pickling vinegar |
| 300g carrots (peeled and cut into 5cm batons) |
| 300g cauliflower florets (cut into 1cm strips) |
| 300g cucumber (deseeded and cut into 5cm batons) |
| 2 fresh red chillies (optional) |
| 250g demerara sugar |
| 275g salted peanuts |
| 175g sesame seeds |
| 1 1/2 tsp Turmeric |
| 2 tbsp Chilli Powder |
| 150ml oil |
| 5 garlic cloves (finely minced) |
| 1 tsp salt |
Instructions
- Bring the vinegar to the boil in a large saucepan and blanch each vegetable at a time for 30 seconds. Discard the vinegar.
- Once all vegetables are blanched and well drained, combine in a large bowl.
- Add the sugar, peanuts and sesame seeds and toss well.
- Mix the turmeric and chilli powder with a little water to form a thin paste.
- Heat the oil in a large frying pan and gently fry the garlic clove over a medium heat until fragrant but not coloured.
- Add the chilli and turmeric paste and salt and fry well for at least 5 minutes. Remove from the heat and cool.
- Once completely cool, add to the vegetables and mix throughly.
- Store in sterillised jars.
