As vibrant as Nyonya Culture is this Fragrant, Flavour filled and all the more Colourful Nyonya Achar (Pickle).  This pickle is unique to the Peranakan Culture of Singapore and Malaysia.  A culture developed through ages due to the marriage between immigrant Chinese settlers and indigenous Malays.  The culture has a beauty and elegance of its own, their traditions, architecture, dress codes, porcelain wares and above all the crowning result of two different culture is its Nyonya Cuisine which is the best out of both the worlds!  A perfect mixture of two cultures - Chinese cooking style with locally available produce.  The culture also reflects a slight Portuguese influence.
     This Peranakan Mixed vegetable Pickle/ Nyoya Achar is one of the favourite appetizers in South East Asian Cuisine especially in Malaysia, Singapore and Indonesia. It is a Pickle with a great combination of Crunchy Vegetables and Pineapple along with the exquisite flavours from toasted Chillies and Spices. Needless to say the dramatic effect of tarty Sweetness, tickling Tanginess and fiery Spiciness it renders into your taste buds. It's a treat to your eyes and your senses. The fermentation process in an Achar makes it even a healthier substance in a meal which helps in digestion.

      This pickle tastes better after two to three days, but keep them refrigerated.  I nearly ended up eating few spoons as soon as it was ready- my utter temptation and my love for pickles got me into a frenzy.  But it tasted better the next day.  Just a cup of fragrant rice and few teaspoons of Nyonya Achar can be converted into a complete meal. Goes well with Malaysian delicacy NASI LEMAK too.
      Being an Indian, I have always felt pickles should be Salty, Tangy, Spicy and Oily and above all, it should be Red and fiery to the look.  Salted and vinaigrette pickles have been there in our pantry, but not devoured and relished as the spicy ones.  The taste and flavour of NYONYA ACHAR are so intense that I would crown it as one of the Best Pickles I have ever had.

Cuisine - Peranakan (Malaysian, Southeast Asian)
Recipe Type - Pickle
Spice Level  - Medium-High
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Maturing Time - 1 Day
Cooking Time - 20 - 30 Minutes

HOW TO MAKE NYONYA ACHAR / PERANAKAN MIXED VEGETABLE PICKLE

 

INGREDIENTS :

Cucumber - 1 Medium sized
Carrot - 1 No.
Long Beans - Few
Fresh Pineapple - 3/4 Cup
Rice Wine Vinegar - 1/4 Cup
Salt - 1 Tspn
Sugar - 2 Tspn
Water - 1/2 Cup

For the Rempah (Spice Paste) :

Shallots - 5-7 Nos.
Garlic - 2 Cloves
Ginger - 1/2" Piece
Fresh Turmeric - 1 Small Piece
Dry Red Chillies - 2-3 Nos.
Red Bird's Eye Chillies (Chilli Padi) - 5-6 Nos.
Belacan (Dried Shrimp Paste) - 1 Tbspn
Buah Keras ( Candlenuts) - 2 Nos.

To Saute and Mix :

Oil - 3 Tbspn
Salt - 1-2 Tbspn
Gula Melaka/Palm Sugar - 3 Tbspn
Rice Wine Vinegar - 1/4 Cup

METHOD :

• Cut Cucumbers into thin strips, sprinkle a teaspoon of salt over it and leave it aside for about 15-20 minutes.
• Clean, Peel and Cut Carrots into thin strips.
• Cut Long Beans into 1' long pieces.
• Boil Rice Wine Vinegar along with 1/2 Cup of Water, a dash of Salt and a teaspoon of Sugar. 
• Blanch Carrots and Long beans in the vinegar mix for a few minutes.
• Remove the vegetables from the vinegar mix and allow them to dry on a clean kitchen towel.
• Squeeze the Cucumber to remove any excess water and dry them along with the other vegetables.
• Cut Pineapples into thin strips and keep it aside.

For the Rempah (Spice Paste) :

• Soak Dried Red Chillies in hot water for 10 minutes.
• Heat a pan and Dry Roast Belacan(Dried Shrimp Paste) until aromatic.
• Grind it along with other ingredients mentioned under 'for the Rempah' into a fine paste.
• Heat Oil in a pan and saute the Rempah Paste on a low flame until oil separates from the mix and it turns aromatic for about 10-12 minutes.
• Add Rice Wine Vinegar, Salt and Palm Sugar to the spice paste and mix well.
• Saute it until the spice paste turns a bit dry.
• Switch off the flame and add the vegetables and pineapples to the above and mix well.
• Can add toasted Sesame seeds to the pickle if preferred.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.

NOTES :

• Blanching, drying and squeezing process, gives a crunchy texture to the vegetables.
• Adjust the salt and chillies as per your taste preference.
• Can substitute Red Chilli Powder instead of Chillies and Turmeric Powder instead of fresh Turmeric. 
• Can use canned pineapple for the recipe. 
• Initially, the spice paste wouldn't be enough to cover all the vegetables.
• Next day press the pickle well into the jar and mix well, the pickle tends to ferment by time and release some water.
• Also, the vegetable gets soaked up well into the spices and releases a perfect blend of flavours.
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and vinegar
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the pickle.  It can stay good even with less oil and preservatives.