Achar Recipe – Easy Homemade Nonya & Punjabi Pickles

Pickles have always been a favorite in many parts of the world. They are crunchy, tangy, and full of flavor. In Southeast Asia, one of the most loved pickles is called Achar. This dish is not only tasty but also colorful and refreshing. It is often made with a mix of vegetables and fruits that are coated in a spicy and sour paste. In this article, we will learn how to make a traditional Nonya Achar recipe and also a Punjabi-style Achar recipe from India.

I’ve been making it for the last 15 years. It’s my famous recipe in the family. Both are very different in flavor, but both bring joy to the table.

This guide will show you step by step how to make achar at home with simple ingredients. The best part is that achar tastes even better after resting for a day or two, so it is a perfect make-ahead dish. You can eat it with rice, bread, curries, or even enjoy it on its own as a snack. Let’s explore it:

What Is Achar (Pickle)?

Achar, also written as acar, is a type of pickle made in Southeast Asia. It is very popular in Malaysia, Singapore, and Indonesia. The Nonya or Peranakan community has its own version, which is called Nonya Achar. This version uses a mix of vegetables such as cucumber, carrot, cabbage, and beans. Pineapple is sometimes added for sweetness and freshness. All of these are coated in a spice paste made with chilies, turmeric, tamarind, and nuts.

The flavor is a balance of sour, spicy, nutty, and sweet. Unlike Western pickles, which are often stored in vinegar or brine, Nonya achar uses a fragrant paste called rempah. This paste is fried with oil and then mixed with vegetables. Because of this, the flavor is deeper and more complex.

Indian and Pakistani achar, especially Punjabi achar, is quite different. It uses mustard oil, mustard seeds, fenugreek, and other strong spices. The taste is bolder and more pungent. Both versions show how one simple idea of pickling can change depending on the culture. Let’s discuss:

1.   Nonya Achar Recipe Detailed Guide

It’s a great recipe and my husband loved the most. I serve it daily along breakfast and lunch. Let’s roll into:

Step 01: Ingredients of Achar Recipe

Here are the ingredients for the Nonya-style achar.

Vegetables and Fruits

·         3 carrots

·         2 Japanese cucumbers

·         150 g cabbage

·         12 stalks of French beans

·         1 cup pineapple chunks

·         2 mangoes, peeled and sliced (optional)

Pickling Rempah (Spice Paste)

·         3 big red chilies

·         2 candlenuts (buah keras)

·         5 shallots

·         1 teaspoon turmeric powder

Cooking and Seasoning

·         250 ml water

·         1 small ball of tamarind or 2 tablespoons of tamarind paste mixed with water

·         4 tablespoons cooking oil

·         Third-fourth cup ground peanuts or cashews

·         1 teaspoon salt (add more if needed)

·         3 tablespoons sugar

·         Rice vinegar, optional

Step 02. How to Make Nonya Achar Recipe

1.    Start by preparing the spice paste. Blend shallots, candlenuts, red chilies, and turmeric until smooth. If it is too thick, add a little water. Keep it aside.

2.    Mix tamarind with water and strain it to remove seeds. You should get a sour juice.

3.    Wash and cut all the vegetables into thin strips or bite-sized pieces.

4.    Add vegetables like carrots, beans, and cabbage in boiling water for one minute. Take them out quickly and put them into ice water. This step keeps the crunch and color.

5.    Heat oil in a wok or large pan. Add the spice paste and fry until it smells good. This will take about five minutes.

6.    Pour in the tamarind juice, add salt and sugar, and let it simmer for a few minutes. Turn off the heat.

7.    Add the vegetables and pineapple to the spice mixture. Toss them well so that every piece is coated.

8.    Mix in the ground peanuts or cashews. Add a splash of vinegar if you like a sharper taste.

9.    Put everything into a clean airtight jar or container. Keep in the fridge for at least one night before eating. This resting time allows the flavors to combine.

2.   Punjabi-Style Achar Recipe

Let’s now explore an additional achar variant, this one from North India. Punjabi achar is a common dish in practically every Indian and Pakistani family. Mustard seeds, mustard oil, and other spices give it a powerful flavor. It is made in a slightly different way, but the taste is equally great.

Step 01: Ingredients of Punjabi Achar

·         250 g green mangoes or mixed vegetables (carrots, cauliflower, green chilies)

·         3 tablespoons mustard oil

·         1 tablespoon mustard seeds

·         1 teaspoon fenugreek seeds

·         1 teaspoon fennel seeds

·         1 teaspoon nigella seeds (kalonji)

·         Half a teaspoon of turmeric powder

·         1 teaspoon red chili powder

·         1 teaspoon salt

·         2 tablespoons vinegar

·         1 tablespoon sugar (optional)

Step 02: How to Make Punjabi Achar Recipe

1.    Cut the veggies or mangoes into small pieces after washing them. Put them out on a fresh cloth to air dry for a couple of hours. By removing excess water, this procedure increases the pickle’s duration of storage.

2.    In a pan, heat the mustard oil until it starts to smoke slightly. After turning off the heat, let it cool slightly.

3.    Stir in the nigella, fennel, mustard, and fenugreek seeds. Allow them to crackle.

4.    Add salt, chili powder, and turmeric powder.  Mix thoroughly.

5.    Add the mango or vegetable pieces and stir until the spice oil covers them completely.

6.    For added sweetness, add sugar and vinegar.

7.    Pour the achar into a cleaned jar. To allow the flavors to develop, let it sit at room temperature for two to three days. Then put it in the refrigerator.

8.    Because of the mustard oil, Punjabi achar has a strong, spicy, and slightly bitter flavor. It pairs nicely with rice, parathas, or even just roti and dal.

What Do You Eat Achar With?

Achar is a common addition to a variety of dishes. It is frequently eaten with nasi lemak, or rice cooked in coconut milk, in Southeast Asia. Additionally, it complements noodle foods like laksa, fried rice, and spicy curries. I love to have it with rice, it’s my favorite combo.

Achar’s sour and spicy flavor complements the richness of grilled meats, which is another reason why many people eat it with them. Achar can even be eaten as a light snack. It is pleasant on a hot day because of the strong tastes and the crunch of the vegetables.

Nutrition Information

·         Calories: 100 kcal

·         Carbohydrates: 12 g

·         Protein: 3 g

·         Fat: 5 g

·         Fiber: 3 g

Achar is a healthy side dish because it is full of vegetables. It is low in calories but rich in vitamins, minerals, and antioxidants. The spices also give health benefits, such as helping with digestion.

Storage Tips

·         Achar needs to always be stored in a clean, dry container. It is ruined by the water in the jar.

·         Keep it refrigerated. The duration is four weeks.

·         It is usually better to make it ahead of time because the flavor increases after a day or two.

·         Always use a clean spoon to remove achar from the jar. This will maintain its freshness and safety.

Conclusion

Achar is a meal that shows how a single concept may have multiple cultural flavors. While the Punjabi achar from India is strong, oily, and spicy, the Nonya-style achar from Southeast Asia is bright, tangy, and nutty. Both add happiness to the dinner table and are unique in their own right.

It is easy to make achar at home. You can create a side dish that enhances the flavor of every meal and keeps for weeks with basic ingredients and a little effort. There is an achar for everyone, regardless of your preference for the deep flavor of Punjabi achar or the simple freshness of Nonya achar. I hope you’ll love my recipe if you try it.

FAQs

What vegetables can I use in achar?

You can use carrots, cucumbers, beans, cabbage, cauliflower, green chilies, or even unripe mangoes. Choose crunchy vegetables that do not turn mushy.

How long does achar last?

If stored in a clean jar in the fridge, Nonya achar can last up to four weeks. Punjabi achar can last even longer because it is made with mustard oil, which preserves it well.

Can I make the achar less spicy?

Yes, you can reduce the number of chilies in the paste or powder. You can also add more sugar or vinegar to balance the heat.

Why do we blanch vegetables for Nonya achar?

Blanching helps to soften the vegetables a little while keeping them crunchy and bright in color. It also removes any raw taste.

Can achar be made without nuts?

Yes, you can leave out peanuts or cashews if you have allergies. The achar will still taste good.

What is the difference between Nonya achar and Punjabi achar?

Nonya achar is made with a fried spice paste, tamarind, and nuts. It is tangy and nutty. Punjabi achar is made with mustard oil and whole spices. It has a strong and bold flavor.