Penang acar (Malaysian vegetable pickle) recipe image

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

  1. 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.
  2. 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.
  3. 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.
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