Achar (Nyonya Style Pickled Vegetables)

The making of Achar or Pickled Vegetables differs from one household to another, in terms of the spices used as well as the methods of preparation.  Today, I am tempted to try out this Nyonya Achar, hopefully it will also tempt all those who visit my blog.  Here goes...

Ingredients:
300g cucumber (remove seeds and cut lengthwise into 1 1/2")
150g cabbages (roughly cut into your preferred sizes)
50g carrot (peeled and cut into 1 1/2")
4 slices pineapples (cut into 1 1/2")
50g roasted peanuts (coarsely grounded)
2 tbsp white sesame seeds (pan toasted)
Salt (to taste)
1 tbsp sugar (to taste - I am using more)
3 tbsp cooking oil
50ml Rice Vinegar (I put slightly more)
30ml water
1/2 tbsp salt (to mix with cut vegetables)

Spice Paste
5 shallots
6 fresh red chilies
1 tsp tumeric powder
2 candlenuts

Methods:

1. Put all the cut vegetables in a colander and mix with 1/2 tbsp salt.  Leave aside 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 with a hand blender.
3. Heat up the oil in a wok using medium heat, stir-fry the spice paste until aromatic. Add vinegar and water and bring to boil.  Add salt and sugar, stir and taste for the correct seasoning of your preference.
4. Turn off heat, add all vegetables, ground peanuts, sesame seeds into the wok and stir well.
5. Dish out, let it cool and store in a glass jar.  Keep chilled in the fridge.  Achar taste best overnight after the flavours have developed.  It can last for about 4 weeks.

This recipe is adapted from 'Just As Delish'.