Sarawak Achar

Making and eating achar brings back so much memories about my childhood during Chinese new year. Mom would always get achar, stuffed in recycled coffeemate glass jar, from her friend or grandma before the festive season. And guess what, we serve our achar with keropok as snacks and they are never part of a dish.

Recipe by   
 6 Servings
  • Prep
    60 mins
  • Cook
    30 mins
  • Serve in
    90 mins


  • 500g  Cucumber,deseeded
  • 250g  Carrots
  • Shallots*
  • 5 cloves  Garlic*
  • Small dried chillies, deseeded, soaked*
  • Big red chillies, deseeded*
  • 1/2 inches   Ginger*
  • Candlenuts/buah keras*
  • 2tbsp  Dry prawns, soaked*
  • 1/2tbps  Tumeric powder*
  • 2tbsp  Cooking oil
  • 1/4 cup  Sugar
  • 1/3 cup  Vinegar
  • 1-2tbsp  Sesame seeds
  • 1 tbsp  Salt
  • Big red chillies, deseeded
  • Glass jar


Step 1

Cut cucumbers and carrots into match stick size and add salt. Let stand for at least an hour.

Step 2

Blend all the ingredients with * in a food processor and add a tbsp of water or oil to produce a smooth paste.

Step 3

Cook the paste with oil in heated pan until fragrance and change of colour. Roughly 15mins.

Step 4

Heat up vinegar and sugar in a stainless steel saucepan until the sugar is dissolved. Let cool.

Step 5

Drain the water extracted from the veggies and pat dry with kitchen towels.

Step 6

Mix the veggies with the cooked paste and vinegar mixture

Step 7

Store in a glass jar and leave in cool dry place for 1~2days or at least overnight.

Step 8

I left my jar in room temperature for 4 days without any problem. You may need to put them in the fridge after that for longer storage. Or you might not need to as they have long gone. Enjoy!