The Nonya achar is full of flavours, crunchiness, freshness, with its salty and sour taste. It goes extremely well with the nasi lemak, laksa, curry or even on its own as an appetiser and is a great starter to any meal.
3tbspsugar (I use Stevia Sweetener sometimes)season to taste, optional
Instructions
Prepare the pickling rempah
Peel shallots.
5 shallots
Cut off stem from chillies. Optional to remove seeds if you prefer less hot.
3 big red chillies
Place shallots, chillies, candlenuts and 1 tsp turmeric powder into food processor. Blend into a smooth rempah paste.
3 big red chillies, 5 shallots, 1 tsp turmeric powder, 2 candlenuts (buah keras)
Mix tamarind (assam) with 250ml water. Remove seeds from the tamarind juice.Note: if you are unable to get tamarind pulp from your local grocer, you can use tamarind paste and mix with some water.
1 ping pong sized tamarind (assam), 250 ml water
Prepare the vegetables / fruits
Wash and peel carrots and cut into strips (around 8cm x 0.5cm).
3 carrots
Wash and cut the ends of cucumber, cut cucmbers into quarter lengths, remove the seeds in the middle, and cut into strips (around 8cm x 0.5cm). Optional to remove skin.
2 Japanese cucumbers
Wash and cut the ends of the french beans and cut into strips (around 8cm lengths).
12 stalks french beans
Wash the cabbage, then thinly slice the cabbage.
150 g cabbage
Cut pineapples into cubes. Optional to add mangoes, if so, peel and slice the mangoes.
1 cup pineapple chunks
Blanch the carrots, french beans and cabbage into boiling water, then quickly dip into ice cold water.
3 carrots, 12 stalks french beans, 150 g cabbage
Cook the Nonya Achar
Heat up cooking oil over medium fire.
4 tbsp cooking oil
Add the pickling rempah and stir fry until fragrant.
Add tamarind juice and mix well.
Lower fire to simmering and let it boil. Add salt and sugar (optional) to taste. Then turn off the heat.Note: you can replace sugar with Stevia sweetener.
Add all the vegetables and pineapple chunks and mix well.
Add cashew nuts (or ground nuts) and mix well. Optional to add vinegar according to taste.
Rice vinegar, 3/4 cup peanuts (I used cashew)
Store into air-tight container. Chill in fridge. Nonya achar is best served overnight.
Video
Notes
The Nonya achar is best served overnight and will taste better the longer it's kept. I tend to keep it in airtight container at least for a day before serving it. You might also want to add more rice vinegar if you prefer it a little more sourish and more chilli if you like it hot and spicy.