Acar, Atjar, Achat Recipes for Sweet and Sour Pickled Vegetables
Atjar tjampoer is a favorite Indonesian pickled vegetables dish that uses a combination of fresh vegetables. This dish is well known throughout Asia under various names.
It is called 'acar' in Indonesia, 'achat' in Malaysia and 'atjar' in Holland, where it is popular due to historic links with Indonesia and Indonesian food.
The flavor peaks after it has been set aside for several days. The unique flavor and color comes from turmeric, and the sweet and sour combination of
vegetables used in the dish. It is served as a side dish with its crunchy texture complementing the soft texture of curries, rice and other dishes.
The good news is that these delightful vegetable side dishes are easy to prepare at home using the recipes show below. Enjoy!
Traditional Homemade Atjar Tjampoer Recipe
2 teaspoons turmeric
2 tablespoons sesame oil
1 tablespoon sambal oelek
1 1/2 tablespoons sea salt
1 medium-sized carrot, washed
1/2 head of cauliflower, washed
375 ml (12 fl oz) cider vinegar
50 g (2 oz) granulated (raw) sugar
3 garlic cloves, peeled, finely chopped
1 teaspoon coriander seeds, toasted and ground
1 medium-sized white cabbage, washed and drained
1 medium size piece of fresh ginger, finely chopped
4 fresh red chillies, seeds removed and finely chopped
1 litre or 1 quart jars for storage
Heat the sesame oil in a small pan. Add the garlic, ground coriander seeds and ginger. Stir-fry over high heat for 5 minutes. Add the turmeric and
sambal oelek and stir-fry for an additional 3 minutes. Next, add the sugar, salt, vinegar and 375 ml (12 fl oz) of water.
Reduce the heat to moderate and simmer for 5-10 minutes. Next, prepare the vegetables by finely slicing the cabbage and carrot. Divide the
cauliflower into small florets. Add the prepared vegetables to the pan, with the chillies and cook for 5 minutes. Drain the vegetables, while retaining
the liquid. Discard the spices and then place the vegetables into clean glass jars. Add enough of the reserved liquid to cover all the vegetables.
Store the picked vegetables in your refrigerator until ready to use. The flavor improves with age.
South African Style Mango Atjar Mango Recipe
1 teaspoon salt
5 green peppercorns
1 teaspoon mustard seeds
1 teaspoon cayenne pepper
250 g (1/2 lb) white sugar
500 ml (1 pint) white vinegar
2 onions, peeled and finely sliced
3 tablespoons freshly chopped ginger root
200 g (6 oz) blanched almonds, finely chopped
2 cloves of garlic cloves, peeled and finely chopped
1 1/2 kg (3 lb) green mangoes, peeled, with seeds removed and sliced into 2 cm (1 inch) cubes
Place all the vegetables, chopped mangoes and spices into a large deep pot or Dutch oven. Add the vinegar and sugar and mix well.
Simmer while mixing until the green mango chunks are tender (about 1-2 minutes). Remove from the heat, cool and transfer to jars and seal.
Store in the refrigerator.
Malaysian Acar Cucumber Pickles Recipe
Salt to taste
2 1/2 cups water
5 tablespoons sugar
3/4 cup white vinegar
8 slices fresh ginger
3 dried hot red peppers
1 sweet red pepper, sliced
1 sweet yellow pepper, sliced
1/2 teaspoon powdered turmeric
2 large peeled whole cloves garlic
1 small red onion, peeled and quartered
3/4 lb (350 g) fresh cucumbers, trimmed and cut into thick rounds
Add the ginger, turmeric, garlic, hot red peppers, salt, sugar, vinegar and water to a small pan. Bring to the boil and then lower the heat and simmer for about 10 minutes.
Add the cucumber rounds, peppers and onion into one-inch squares to a hot glass jar or bowl with a lid. Pour in the vinegar mixture, mix and then seal the container.
Let stand until cool and then refrigerate until ready to use.
Vegetable Achat Recipe with Summer Vegetables
1/2 cup water
3 cloves of garlic
1/3 cup granulated sugar
1 cup green beans sliced
1 cup apple cider vinegar
1 tablespoon sesame seeds
1 cup cauliflower florets
1 tablespoon mustard seeds
1 teaspoon ground turmeric
2 tablespoons minced lemon grass
2 teaspoons grated fresh ginger root
1 medium zucchini, sliced lengthwise
2 medium carrots, cut into matchsticks
1/2 medium onion, sliced into segments
1 teaspoon chilli paste or sriracha sauce
1 medium yellow squash, sliced into long lengths
Add the sesame seeds, mustard seeds, sugar, water and vinegar to a small saucepan and bring to the boil. Lower the heat to a slow simmer and add chilli paste,
turmeric, garlic, ginger root and lemon grass. Cook for about 5 minutes and then add the sliced carrots, cauliflower, zucchini, yellow squash,
onions and green beans and simmer for an extra 3 minutes. Remove the pan from the heat and set aside to cool.
Transfer the achat to a glass jar or bowl with a lid and refrigerate at least 48 hours before using. Drain and serve chilled from the jar as a side dish.