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300g Cucumber – cut lengthwise 1 1/2 inch

150g Cabbage – roughly cut into big pieces

50g Carrot – peeled and cut into 1 1/2 inch

4 slices of pineapple – cut into 1 1/2 inch

50g Roasted Peanuts – ground

2 tbsp White Sesame Seeds – roasted

1 tbsp Salt

1 tbsp Sugar, or to taste

3 tbsp Cooking Oil

50ml Rice vinegar


Spice Paste

5 Shallots

6 fresh Red Chilies

1 teaspoon turmeric powder

2 Candlenuts

30ml Water



Directions for Achar

  1. Mix all the vegetables with 1 tbsp salt. Leave aside in a colander to dry excess liquid for about 30 minutes to get the crunchiness. If you prefer your vegetables to have softer bite, you can skip this step.
  2. Blend the spice paste in a food processor.
  3. Heat up the wok on medium heat. Add oil to stir-fry the spice paste until aromatic. Add vinegar and water, bring to boil. Add salt and sugar to taste.
  4. Turn off fire, add all vegetables, ground peanuts, sesame seeds into the wok and stir well.
  5. Dish out, let it cool to store in a jar or container. Keep chilled in the fridge. Achar taste best overnight after the flavours have developed. It can last for about 4 weeks.