Nyonya achar
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A combination of vinegar, turmeric, chilli and pineapple adds an acidic brightness to this Peranakan pickle with punch.
Serves 6-10
Prep time 25 minutes
500g local cucumbers, cut into strips with seeds removed and lightly blanched in hot water
200g white radish, peeled, cut into strips and lightly blanched in hot water
200g carrots, peeled, cut into strips and lightly blanched in hot water
200g long beans, cut into strips and lightly blanched in hot water
150g white cabbage, cut to bite size pieces, lightly blanched in hot water
150g pineapple, cut to bite-sized pieces
2 red chilies, deseeded, cut into strips and lightly blanched in hot water
1 green chilli, deseeded, cut into strips and lightly blanched in hot water
1 tbsp turmeric powder
3 tbsp garlic, pounded
1 dried chilli, pounded
100g fine sugar
4 tsp salt
6 tbsp vinegar
2 tbsp olive oil
- Combine all the ingredients except the olive oil and set aside for one hour.
- Drain off excess water. Add in the olive oil.
- Bottle as shown and let sit for at least a day before consuming.
