Malaysian Pickles (Archar)

Submitted by: Alex Ong

A tangy Malaysian salsa to spice up Lamb Korma or other tasty meats.
  • Yields 7 cups
  • Details

    • Serving Size: 1/4 cup


    • 1/2 fresh, ripe pineapple, peeled and diced fine
    • 1 cup peeled and finely diced cucumber
    • 1 cup peeled and finely diced jícama
    • 1 cup finely diced green cabbage
    • 1 1/2 cups California raisins, soaked in warm water and drained
    • 2 red chile peppers, sliced
    • 2 slices shallot
    • 1 tablespoon minced gingerroot
    • 1 clove garlic, minced
    • 1/2 teaspoon turmeric powder
    • 3/4 cup sugar
    • 1 tablespoon kosher salt
    • 1 cup unseasoned rice vinegar
    • 10 mint leaves, thinly sliced crosswise
    • 1 cup roasted peanuts, chopped


    Combine pineapple, cucumber, jícama, cabbage, raisins, peppers, shallot slices, gingerroot and garlic in large mixing bowl; set aside. In small bowl, mix turmeric, sugar and salt with vinegar until dissolved. Pour over relish; mix well and let stand at least 30 minutes in refrigerator. Just before serving, add mint leaves and peanuts; toss to mix well. Serve with Lamb Korma or on fried fish crackers (keropok) as an hors d’oeuvre.

    Nutrition Facts Per Serving

    Calories 90 (27% from fat); Total Fat 2.5g (sat 0g, mono 1g, poly 1g, trans 0g ); Cholesterol 0mg; Protein 2g; Carbohydrate 15g; (Dietary Fiber 1g; Sugars 13g; ); Iron <1mg; Sodium 200mg; Calcium 9mg; Potassium 132mg

    This recipe is found in the following categories:

    Special Diet

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