Acar, or pickled vegetables, is eaten as a condiment accompanying dishes such as satay, fried rice, fried noodles, etc. It is a culinary influence from India, where it is also called acar (achar), and has been adapted to suit local Indonesian palates and produce. Acar is also popular in other Southeast Asian countries such as Singapore, Malaysia and Brunei.
This recipe is for typical Indonesian acar, which is usually made of diced cucumber, carrots, shallots and chillies, and pickled with vinegar, salt and sugar.Print
Acar is an Indonesian version of the Indian achar, or picked vegetables. Eaten as a condiment with satay, fried noodles, or fried rice, Indonesian acar contains cucumber, carrots, shallots and chillies.
- 100 gr carrot
- 100 gr cucumber
- 4 shallots, small, peeled, diced
- 5 chilies, small, green
- 2 tbsp sugar
- 0.5 tsp salt
- 4 tbsp vinegar
- 4 tbsp drinking water
- Peel carrots, remove cucumber seeds, and dice both (0.5 cm x 0.5 cm).
- In a medium-sized bowl, put all the ingredients together and mix well until all the salt and sugar are dissolved.
- Keep in the refrigerator for at least 30 minutes before serving.
- Transfer to a small serving bowl and serve it as a condiment.
- Stored in a jar with a tight lid, acar keeps well in the refrigerator for ages.
Keywords: Condiments, achar, salad