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Acar mentimun.jpg
Acar made of cucumber, carrot and shallot bits in vinegar
TypeCondiment or salad
Place of originMaritime Southeast Asia
Region or stateSoutheast Asia
Associated national cuisineSingapore, Malaysia, Indonesia
Main ingredientsVegetables (cucumber, carrots, cabbage), shallot, bird's eye chili and yardlong beans, vinegar, dried chillies, peanuts

Acar is a type of vegetable pickle from Maritime Southeast Asia, found in Indonesia,[1] Malaysia, Singapore and Brunei. It is a localised version of Indian Achaar. It is known as atjar in Dutch cuisine, derived from Indonesian acar.[2] Acar is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as the condiment for any meals.[3]


Acar (left) served with sambal, the common condiments in Indonesia.

The Southeast Asian variations are usually made from different vegetables such as cucumber, carrots, cabbage, shallot, bird's eye chili and yardlong beans, which are pickled in vinegar, sometimes added with kaffir lime to add citrus aroma, and also dried chillies. Some recipes might have the vegetables tossed in ground peanuts. Acar is commonly served as a condiment to be eaten with a main course, such as nasi goreng (fried rice), satay, and almost all varieties of soto.[1] Just like common pickles, the sour taste of acar is meant to freshen up a meal, especially fishy dishes such as ikan bakar (grilled fish) or the rich and oily dish such as mutton satay to neutralize the fat.

Regional cuisines

In Indonesia, acar is commonly made from small chunks of cucumber, carrot, shallot, bird's eye chili and occasionally pineapple, and marinated in a sweet and sour solution of sugar and vinegar. Some households add lemongrass or ginger to spice it up.[4] It is usually used as condiment to accompany grilled foods such as satay. Nevertheless, acar is can also be consumed as a whole, complete dish. For example, ikan acar kuning is a fish dish (gourami, mackerel or tilapia) served in acar pickles of cucumber, carrot, shallot and red chili, mixed with yellow spice paste made of ground turmeric, candlenut, ginger, garlic and shallot.[5] It is known as atjar (pickle) in Dutch cuisine, derived from Indonesian acar, since the Netherlands and Indonesia share colonial ties.

Variations of Malaysian acar include Acar Awak or Nyonya acar and Malay acar. Acar Awak is more elaborate, containing additional vegetables such as eggplants as well as aromatic spices in the pickling mix.

The salad has also been adopted into Thai cuisine where it is called achat (Thai: อาจาด, pronounced [ʔāː.t͡ɕàːt]). It is made with cucumber, red chilies, red onions or shallots, vinegar, sugar and salt. It is served as a side dish with the Thai version of satay (Thai: สะเต๊ะ).

See also


  1. ^ a b Anita. "Acar – Indonesian Pickle" (in Indonesian). Daily Cooking Quest. Retrieved 9 February 2015.
  2. ^ Nasution, Pepy. "Acar Recipe (Indonesian Pickle)". Indonesia Eats. Retrieved 9 February 2015.
  3. ^ Arsana, Lother (2013). "Authentic Recipes from Indonesia". Tuttle Publishing. pp. 31–32. ISBN 9781462905355. Retrieved 9 February 2015.
  4. ^ "Acar – Indonesian Pickle Ingredients". The New York Times. Retrieved 2 June 2014.
  5. ^ Quinn, Farah. "Ikan Nila Acar Kuning" (in Indonesian). Archived from the original on 10 February 2015. Retrieved 9 February 2015.