Spicy Pineapple Pickle Acar Nenas
Discover the bold, tangy flavors of Spicy Pineapple Pickle, or Acar Nenas, a vibrant Malaysian-inspired condiment that strikes the perfect balance between sweet, sour, and spicy. This quick pickle recipe combines juicy pineapple chunks, crisp carrots, and refreshing cucumber with a fragrant spice paste made from fresh turmeric, garlic, and red chili peppers. Infused with warm mustard seeds, ground coriander, and a touch of chili powder, the mixture is simmered in a tangy vinegar brine sweetened with sugar for a deliciously addictive heat. Perfect as a zesty side dish, a flavorful topping for rice or noodles, or even as a sandwich relish, this pickle is easy to prepare and transforms any meal with its bold tropical flair. Refrigerate overnight to let the flavors intensify, and enjoy a taste of Southeast Asia in every bite!
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Recipe Information
Ingredients
- 1 medium (about 700g) Pineapple
- 1 medium Carrot
- 1 medium Cucumber
- 3 Red chili peppers
- 5 Shallots
- 3 Garlic cloves
- 2 cm Fresh turmeric
- 2 tablespoons Cooking oil
- 1 cup White vinegar
- 3 tablespoons Sugar
- 2 teaspoons Salt
- 1 teaspoon Mustard seeds
- 1 teaspoon Ground coriander
- 1 teaspoon Chili powder
- 0.5 cup Water
Instructions
Peel and core the pineapple, then cut it into small bite-sized chunks. Set aside.
Peel the carrot, slice it into thin matchsticks, and set it aside.
Slice the cucumber lengthwise, remove the seeds with a spoon, and cut into thin matchsticks as well.
Roughly chop the red chili peppers, shallots, and garlic cloves. Peel the fresh turmeric and chop into small pieces.
Grind the red chili peppers, shallots, garlic, and turmeric into a paste using a blender or mortar and pestle.
Heat the cooking oil in a pan over medium heat. Add the mustard seeds and allow them to sizzle and pop for about 30 seconds.
Add the ground chili paste to the pan and stir-fry for 3–5 minutes until fragrant and the oil starts to separate from the paste.
Stir in the ground coriander and chili powder, cooking for another minute to release the spices' aroma.
Add the pineapple chunks, carrot, and cucumber to the pan. Stir well to coat the vegetables and fruit in the spice mixture.
Pour the white vinegar, water, sugar, and salt into the pan. Stir to combine and simmer for 5 minutes until the vegetables soften slightly but still retain their crunch.
Adjust seasoning to taste, adding more sugar or salt if necessary.
Remove the pan from heat and allow the mixture to cool completely before transferring to an airtight glass jar or container.
Refrigerate for at least 24 hours to let the flavors develop fully before serving.
Nutrition Facts
Calories |
1129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4873 mg | 212% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 136.8 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2873 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
