Print Penang acar (Malaysian vegetable pickle)
Variations on this vegetable pickle can be found throughout Southeast Asia. It is good as an accompaniment to curry or cold meats – but would bring a nice texture and sharpness to all sorts of dishes. Makes about 1kg. This can be stored in a well-sealed jar in the fridge for several weeks.
Ingredients
- 100g plain, unroasted peanuts
- 6 almonds
- 3 small onions, chopped
- 2 garlic cloves, chopped
- 5 tbsp sunflower oil
- 1½ tbsp ground turmeric
- 300ml white vinegar
- 3 tbsp light soft brown sugar
- ½ tsp sea salt
- 500g mixed vegetables – choose from:
- Carrots, sliced
- Cauliflower florets
- Cabbage, sliced
- Cucumber, sliced
- French beans, sliced
- Green or red chillies, sliced
Method
- Preheat oven to 200°C/Gas 6. Put the peanuts on a baking tray and roast for 10–15 minutes, until browned. Rub off the skins and pound the nuts lightly in a pestle and mortar, then set aside.
- In a food processor, grind together the almonds, onions and garlic. Heat the oil in a pan, add the onion, garlic and almond mixture and fry for 3 minutes, until lightly browned. Stir in the turmeric, followed by the vinegar, sugar and salt.
- Add the sliced vegetables and cook for 5 minutes. Finally add the peanuts. Leave to cool, then transfer to a sterilised Kilner jar or a jar with a screwtop lid. Keep for 2 weeks before using. Once opened, the pickle should keep for about 6 weeks in the fridge.
