Nyonya Spicy Mixed Vegetable Pickle

Photo by mahto a.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 300

    g cucumber, cut lengthwise with the skin and seeds on

  • 150

    g cabbage, cut into big pieces

  • 50

    g carrot, skin peeled and cut lengthwise

  • 50

    g French beans, cut into 1 1/2 inch lengths

  • 50

    g long beans, cut into 1 1/2 inch lengths

  • 50

    g roasted peanuts, ground

  • Salt to taste

  • Sugar to taste

  • 5

    tablespoons oil

  • Spice Paste:

  • 5

    Shallots

  • 12

    fresh red chilies

  • 1/2

    inch fresh turmeric (or some turmeric powder)

  • 2

    Candlenuts

  • Tamarind Juice:

  • Tamarind pulp, about golf ball size

  • 1

    cup water

Directions

Soak the tamarind pulp in water for 15 minutes. Squeeze and extract the juice and set aside. Blend the spice paste in a food processor and set aside. Heat up a wok and add oil. Stir-fry the spice paste until aromatic. Add tamarind juice and bring to boil. Add salt and sugar to taste. Add all vegetables into the wok and turn off the fire immediately. Add ground peanut, stir to mix well. Dish out, let cool and serve. Acar is best served overnight. Cook’s Note: You can keep acar in the refrigerator for a few days.

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