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Achar (Malaysian Mixed Vegetable Pickle)

This is one of Rafi's classic recipes from her first book Malaysian Cookery, written in 1985.

Serves: Makes 6 jars | Ready in: 20

Achar (Malaysian Mixed Vegetable Pickle)


1. Bring the vinegar to the boil in a large saucepan and blanch each vegetable at a time for 30 seconds. Discard the vinegar.

2. Once all vegetables are blanched and well drained, combine in a large bowl.

3. Add the sugar, peanuts and sesame seeds and toss well.

4. Mix the turmeric and chilli powder with a little water to form a thin paste.

5. Heat the oil in a large frying pan and gently fry the garlic cloves over a medium heat until fragrant but not coloured.

6. Add the chilli and turmeric paste and salt and fry well for atleast 5 minutes.

7. Once completely cool, add to the vegetables and mix thoroughly.

8. Store in sterillised jars.