Easy Homemade Malay Pickle Recipe
Malay pickle—also known as “Achar” or “Malay Achcharu”—is one of those irresistible side dishes that instantly upgrades any meal. With its perfect blend of sweet, sour, and spicy flavors, this pickle is a staple in many Sri Lankan and Malaysian homes. The best part? You can easily make this delicious condiment right in your kitchen with simple ingredients.
Let’s break it down step by step so you can master your own batch of mouthwatering Malay pickle today!
Introduction to Malay Pickle
What Makes Malay Pickle Special?
Malay pickle is loved for its bold combination of tanginess from vinegar, sweetness from sugar, and heat from chili flakes. Unlike other pickles that require weeks of fermentation, Malay pickle can be eaten the same day—or even better, after resting overnight.
The Cultural Significance Behind the Dish
Traditionally served during celebrations, festivals, and family gatherings, Malay pickle carries a nostalgic charm. It’s especially popular during festive meals like Eid, weddings, and special family dinners.
Ingredients Needed
Fresh Vegetables
You’ll need:
1 cup carrot sticks
1 cup cucumber sticks (remove seeds)
1 cup pineapple chunks
1 cup capsicum slices
½ cup onion rings
½ cup green chilies
Key Spices
These spices create the iconic Malay pickle flavor:
1 tbsp chili flakes
1 tbsp roasted curry powder
1 tsp turmeric
1 tsp mustard seeds
Salt to taste
Optional Ingredients for Extra Flavor
¼ cup ginger slices
Garlic cloves (lightly crushed)
A handful of raisins for sweetness
Kitchen Tools Required
A large mixing bowl
A frying pan
A clean, airtight glass jar
A spoon or spatula
Preparing Your Workspace
Before you begin, wash all vegetables thoroughly and pat them dry. Keeping everything clean helps your pickle last longer.
Step-by-Step Malay Pickle Preparation
Step 1 – Wash & Chop the Vegetables
Cut the vegetables into thin strips or bite-sized chunks. This helps them absorb flavors faster.
Step 2 – Lightly Fry/Blanch the Veggies
You can either:
Lightly fry the vegetable strips for 1–2 minutes, or
Blanch them in hot water and pat dry
Frying enhances flavor, while blanching keeps them crunchy.
Step 3 – Seasoning & Spice Mixture
In a pan:
Heat 2 tbsp oil
Add mustard seeds until they pop
Mix in chili flakes, curry powder, and turmeric
Add salt
Pour in ½ cup white vinegar and 2–3 tbsp sugar
Stir until the sugar dissolves and the mixture becomes aromatic.
Step 4 – Combine Everything
Pour the warm spice mixture over the chopped vegetables and toss until everything is evenly coated.
Step 5 – Let It Rest for Maximum Flavor
Allow the pickle to sit for at least 2–3 hours. For deeper flavor, refrigerate overnight.
Tips for the Perfect Malay Pickle
Balancing Sweet, Sour & Spicy
If you want:
Sweeter pickle → add more sugar
Spicier version → increase chili flakes
Tangier taste → add more vinegar
Shelf-Life Enhancement Tricks
Always store in a clean, dry glass jar
Avoid using wet spoons
Keep refrigerated for up to 2–3 weeks
Variations of Malay Pickle
Pineapple Malay Pickle
Replace half the vegetables with fresh pineapple for a juicy, tropical twist.
Carrot & Cucumber Version
A lighter, crunchier version perfect for quick meals.
Traditional Festive Style
Include ginger, garlic, and golden raisins for a more aromatic and flavorful experience.
How to Serve Malay Pickle
Best Food Pairings
Fried rice
Nasi goreng
Biriyani
Sandwiches
BBQ platters
Serving Ideas for Special Occasions
Serve in small decorated bowls to add color and vibrance to festive tables.
Why You’ll Love Making This at Home
Health Benefits
Homemade pickles contain no artificial preservatives and retain natural nutrients.
Money-Saving Advantage
One batch costs far less than store-bought options—and tastes fresher!
Conclusion
Making homemade Malay pickle is easier than you think. With just a few everyday ingredients and a little patience, you can enjoy a vibrant, flavorful side dish that brightens up any meal. Whether you're cooking for your family or preparing for a special occasion, this Malay pickle recipe brings authentic, delicious flavor to the table.
FAQs
1. Can I make Malay pickle without frying the vegetables?
Yes, simply blanch the vegetables instead for a healthier, crunchy version.
2. How long does Malay pickle last in the fridge?
About 2–3 weeks if stored in a clean, airtight container.
3. Can I adjust the spice level?
Absolutely! Add more or less chili flakes according to your taste.
4. Which vinegar is best for Malay pickle?
White vinegar is preferred because it keeps the flavors clean and sharp.
5. Can I add fruits to the pickle?
Yes! Pineapple is the most popular choice for adding sweetness and tang.
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