Acar
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.
Acar made of cucumber, carrot and shallot bits in vinegar | |
| Alternative names | Atjar (Dutch) |
|---|---|
| Type | Condiment and salad |
| Course | Side dish |
| Region or state | Indonesia, Brunei, Malaysia, the Netherlands, Singapore, South Africa and Thailand |
| Main ingredients | Vegetables (cucumber, carrots, cabbage), shallot, bird's eye chili and yardlong beans, vinegar, dried chillies, pineapples |
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