Acar (Indonesian pronunciation:[ˈat͡ʃar]) is a type of vegetablepickle ofMaritime Southeast Asia, most prevalent inIndonesia,[5]Malaysia,Singapore andBrunei. It is a localised version of Indianachar.[6] It is known asatjar inDutch cuisine, derived from Indonesianacar.[7]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.[3]
Through examining the etymology, the similar sounding name strongly suggests that indeed acar was derived from the Indianachar pickle. Indian achar was transmitted in antiquity to the maritime realm of Southeast Asia, which today is recognized as acar in Indonesia, Malaysia, Singapore and Brunei, and then on to thePhilippines asatchara. The adoption of this vegetable pickling technique possibly took place during theSrivijaya period between 7th to 13th century.
British navigatorThomas Forrest wrote that acar made of salted limes and palm vinegar were often of use toCoromandelMuslim sailors (Chulias) to preventscurvy and were sold as far asAceh.[12]
Acar (left) served withsambal, the common condiments in Indonesia.
The Southeast Asian variations are usually made from different vegetables such ascucumber,carrots,cabbage,shallot,bird's eye chili andyardlong beans, which are pickled invinegar, sometimes withkaffir lime to add citrus aroma, and also driedchillies. Some recipes might have the vegetables tossed in groundpeanuts.Acar is commonly served as a condiment to be eaten with a main course, such asmartabak,nasi goreng (fried rice),satay, and almost all varieties ofsoto.[5] Just like commonpickles, the sour taste ofacar is meant to freshen up a meal, especially fishy dishes such asikan bakar (grilled fish) or rich and oily dishes such asmutton satay to neutralize the fat.
InIndonesia, 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.[13] It is usually used as condiment to accompany grilled foods such assatay. Nevertheless,acar can also be consumed as a whole, complete dish. For example,ikan acar kuning is a fish dish (gourami,mackerel ortilapia) served inacar pickles of cucumber, carrot, shallot and red chili, mixed with yellow spice paste made of ground turmeric, candlenut, ginger, garlic and shallot.[14] It is known asatjar (pickle) inDutch cuisine, derived from Indonesianacar, since the Netherlands and Indonesia share colonial ties.
Variations of Malaysian and Singaporeanacar includeacar awak orNyonyaacar andMalayacar.Acar awak is more elaborate, containing additional vegetables such aseggplants as well as aromatic spices in the pickling mix.
The salad has also been adopted intoThai cuisine, where it is calledachat (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 ofsatay (Thai:สะเต๊ะ).
With Indian and Malay slaves initially brought by the British Empire,atchar became a favourite condiment in South Africa. The local variation is usually made with green mangoes.
