acar
Sign in to saveAlso known as achara
Acar () is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian achar. It is known as atjar in Dutch cuisine, derived from Indonesian acar. 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 a condiment for any meals.
Key facts
- Food.name
- Acar
- Food.image
- Acar mentimun.jpg
- Food.caption
- Acar made of cucumber, carrot and shallot bits in vinegar
- Food.alternate_name
- Atjar (Dutch)
- Food.region
- Indonesia, Brunei, Malaysia, the Netherlands, Singapore, South Africa and Thailand
- Food.course
- Side dish
- Food.type
- Condiment and salad
- Food.main_ingredient
- Vegetables (cucumber, carrots, cabbage), shallot, bird's eye chili and yardlong beans, vinegar, dried chillies, pineapples
via Wikipedia infobox
~4 min read
Encyclopedic overview
5 sectionsContents
- History
- Ingredients
- Regional cuisines
- See also
- References
Acar () is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian achar. It is known as atjar in Dutch cuisine, derived from Indonesian acar. 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 a condiment for any meals.
==History==
Excerpted from Wikipedia’s “acar” article, available under the CC BY-SA 4.0 licence.