Name: Acar Timun Dan Lobak (Cucumber and Carrot Pickle)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 1 green chilli, cut into thin strips; 2 Tbsp dried chilli paste; 1 Tbsp ghee (clarified butter); 1 tsp mustard seeds; 1 clove garlic, peeled; 2 shallots, peeled; 5-cm (2-inch) ginger, peeled; 2 cucumbers, cored and cut into thin strips; 2 Tbsp ketchup; 1 medium white onion, peeled and cut into thin rounds; 3 Tbsp white vinegar; 3 Tbsp sugar; Salt, to taste; 3 Tbsp honey; 1 carrot, peeled and cut into thin strips; 2 Tbsp sweet chilli sauce; 1 stalk curry leaves, stem discarded; 1 tsp roasted white sesame seeds (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

In Malaysia, pickled vegetables are known as acar. Besides vegetable acar, there is also a wide range of fruit acar. Each state and culture in Malaysia has their own versions of acar and every single one of them is delicious! Acar can be made ahead and stored in airtight jars for weeks. There are also some types of acar that can be made and consumed on the same day. This particular acar goes well with nasi minya