Acar facts for kids
Acar made of cucumber, carrot and shallot bits in vinegar
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| Alternative names | Atjar (Dutch) |
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| 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 |
Acar is a type of tasty vegetable pickle. It is very popular in Southeast Asian countries. These include Indonesia, Malaysia, Singapore and Brunei. Acar is like a local version of an Indian pickle called achar. In the Netherlands, it is known as atjar. This name comes from the Indonesian word acar. You can store acar in a sealed glass jar. It can last for about a week in the fridge. People usually serve acar as a side dish with many meals.
Contents
History of Acar
Pickling vegetables started a long time ago. It began in India around 2400 BCE. Indian culture spread to Southeast Asia. This included new ways of preparing food. The idea of pickling vegetables came with it.
The name acar sounds very similar to the Indian achar. This suggests that acar came from India. This pickling method traveled to Southeast Asia. It then went to the Philippines, where it is called atchara. This likely happened between the 7th and 13th centuries. This was during the Srivijaya period.
What's in Acar?
Southeast Asian acar usually uses different vegetables. These include cucumber, carrots, cabbage, shallots, bird's eye chilies, and yardlong beans. These vegetables are pickled in vinegar. Sometimes, kaffir lime is added for a citrus smell. Dried chillies can also be included. Some recipes might toss the vegetables in ground peanuts.
Acar is often served as a side dish. It goes well with main courses like martabak, nasi goreng (fried rice), satay, and many types of soto. Like other pickles, the sour taste of acar helps to make a meal feel fresh. It is especially good with fish dishes like ikan bakar (grilled fish). It also helps balance rich or oily dishes, such as mutton satay.
Acar in Different Countries
Acar in Indonesia
In Indonesia, acar is often made from small pieces of cucumber, carrot, shallot, and bird's eye chili. Sometimes, pineapple is also added. These are marinated in a sweet and sour mix of sugar and vinegar. Some families add lemongrass or ginger for more flavor. It is usually served with grilled foods like satay.
However, acar can also be a main dish itself. For example, ikan acar kuning is a fish dish. It uses fish like gourami, mackerel, or tilapia. The fish is served in acar pickles. These pickles include cucumber, carrot, shallot, and red chili. They are mixed with a yellow spice paste. This paste is made from ground turmeric, candlenut, ginger, garlic, and shallot.
Acar in the Netherlands
Acar is known as atjar (pickle) in Dutch cuisine. This name comes from Indonesian acar. The Netherlands and Indonesia have a shared history. This is because Indonesia was once a Dutch colony.
Acar in Malaysia and Singapore
There are different types of acar in Malaysia and Singapore. These include acar awak or Nyonya acar. There is also Malay acar. Acar awak is more complex. It has extra vegetables like eggplants. It also includes fragrant spices in the pickling mix.
Acar in Thailand
This salad has also become part of Thai cuisine. There, it is called achat (Thai: อาจาด). 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 of satay (Thai: สะเต๊ะ).
Acar in South Africa
Atchar became a popular side dish in South Africa. This happened when Indian and Malay people were first brought there. The local version is usually made with green mangoes.
See also
In Spanish: Acar para niños
