Acar is the Malay Language for vegetable pickle. It originates from Indian achar and Indian achar itself originates achaar (Persian)1.
It is served in Malay restaurants, Mamak restaurants and Indian restaurants. It goes well with nasi briyani or even as a plain rice dish. One of my favourite Indian Vegetarian restaurants uses yogurt instead of vinegar.
The main ingredients are pineapple and cucumber. The pineapple gives it a sour tangy flavour. I omitted sugar and reduced vinegar quantity. Some restaurants don’t include carrot.
This vegetable pickle is served immediately or within a few hours.
Pineapple, Cucumber, Carrot and Onion Pickle/ Acar Timun Nanas Recipe
Ingredients
160g pineapple
1 cucumber
½ carrot
1 red onion
1 red chilli (optional)
Salt to taste
Vinegar to taste
Sugar to taste (optional)
Method
Wash and cut up the fruits and vegetables. Add salt and vinegar to taste. Serve immediately and store in fridge for a few hours.
Reference:
1. Kshitija, P. (2016, Nov 28) A brief history of the humble Indian Pickle. Retrieved October 21, 2020.