# Acar > Mediated Wiki article. Canonical URL: https://mediated.wiki/source/Acar > Markdown URL: https://mediated.wiki/source/Acar.md > Source: https://en.wikipedia.org/wiki/Acar > Source revision: 1356991145 > License: Creative Commons Attribution-ShareAlike 4.0 International (https://creativecommons.org/licenses/by-sa/4.0/) {{Short description|Southeast Asian pickled vegetables}} {{About|the salad}} {{For|South Asian pickles called achar|South Asian Pickles}} {{Infobox food | name = Acar | image = Acar mentimun.jpg | caption = Acar made of cucumber, carrot and shallot bits in vinegar | alternate_name = Atjar ([Dutch](/source/Dutch_cuisine)) | region = [Indonesia](/source/Indonesian_cuisine),{{Cite journal|author1=Gina Salsabila|title=Cabai: Pengaruh Portugis yang Dicintai hingga Kini |url=https://www.academia.edu/41568989}}{{cite web| title=Acar|publisher=Taste Atlas|url=https://www.tasteatlas.com/acar|access-date=4 October 2020}}{{Cite journal|author1=Febri Ramadhan Arifiansyah|title=Perancangan Museum Kuliner Nusantara di Kota Batu Jawa Timur|url=https://core.ac.uk/download/pdf/154376148.pdf}} [Brunei](/source/Bruneian_cuisine), [Malaysia](/source/Malaysian_cuisine), the [Netherlands](/source/Dutch_cuisine), [Singapore](/source/Singaporean_cuisine), [South Africa](/source/South_African_cuisine) and [Thailand](/source/Thai_cuisine) | national_cuisine = | creator = | course = Side dish | type = [Condiment](/source/Condiment) and [salad](/source/salad) | served = | main_ingredient = [Vegetable](/source/Vegetable)s ([cucumber](/source/cucumber), [carrot](/source/carrot)s, [cabbage](/source/cabbage)), [shallot](/source/shallot), [bird's eye chili](/source/bird's_eye_chili) and [yardlong bean](/source/yardlong_bean)s, [vinegar](/source/vinegar), dried [chillies](/source/chile_pepper), [pineapple](/source/pineapple)s | variations = | calories = | other = }} '''Acar''' ({{IPA|id|ˈat͡ʃar}}) is a type of vegetable [pickle](/source/pickling) of [Maritime Southeast Asia](/source/Maritime_Southeast_Asia), most prevalent in [Indonesia](/source/Indonesian_cuisine),{{cite web|title=Acar – Indonesian Pickle|author=Anita|publisher=Daily Cooking Quest|url=http://dailycookingquest.com/by-category/side-dish/acar-indonesian-pickle|language=id|access-date=9 February 2015|archive-date=9 February 2015|archive-url=https://web.archive.org/web/20150209101303/http://dailycookingquest.com/by-category/side-dish/acar-indonesian-pickle|url-status=dead}} [Malaysia](/source/Malaysia), [Singapore](/source/Singapore) and [Brunei](/source/Brunei). It is a localised version of Indian ''[achar](/source/South_Asian_pickle)''.Hoogervorst, Tom (Dec 2018). "[https://www.cambridge.org/core/journals/itinerario/article/sailors-tailors-cooks-and-crooks-on-loanwords-and-neglected-lives-in-indian-ocean-ports/442E3D4F7E58EFBB54C935A8064D2F92 Sailors, Tailors, Cooks, and Crooks: On Loanwords and Neglected Lives in Indian Ocean Ports]". ''Itinerario.'' Research Institute for History, Leiden University. '''42''' (3): 533. [doi](/source/Digital_object_identifier): [10.1017/S0165115318000645](/source/doi%3A10.1017%2FS0165115318000645) It is known as '''atjar''' in [Dutch cuisine](/source/Dutch_cuisine), derived from Indonesian ''acar''.{{cite web|title=Acar Recipe (Indonesian Pickle)|first=Pepy|last=Nasution|publisher=Indonesia Eats|url=http://indonesiaeats.com/acar-atjar-achar-indonesian-pickle/|access-date=9 February 2015|archive-date=29 January 2022|archive-url=https://web.archive.org/web/20220129161730/https://indonesiaeats.com/acar-atjar-achar-indonesian-pickle/|url-status=dead}} ''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.{{cite book| title=Authentic Recipes from Indonesia|first=Lother|last=Arsana|publisher=Tuttle Publishing |year=2013|url=https://books.google.com/books?id=Pw3RAgAAQBAJ|pages=31–32|isbn=9781462905355|access-date=9 February 2015}} ==History== {{main | Pickling#History | label 1 = History of pickling and its transmission | South Asian pickle}} Pickling [originated in India](/source/Pickling) around 2400 BCE,{{cite web|url=https://theculturetrip.com/asia/india/articles/a-brief-history-of-the-humble-indian-pickle/|title=A Brief History Of The Humble Indian Pickle|date=20 July 2016|publisher=theculturetrip.com|access-date=28 November 2016|archive-date=27 October 2020|archive-url=https://web.archive.org/web/20201027150142/https://theculturetrip.com/asia/india/articles/a-brief-history-of-the-humble-indian-pickle/|url-status=dead}} and with expansion of [Indian cultural influence](/source/Indosphere) on [Greater India](/source/Greater_India),{{cite book|author=Kenneth R. Hal|title=Maritime Trade and State Development in Early Southeast Asia|url=https://books.google.com/books?id=ncqGAAAAIAAJ&q=funan+mountain+kings|year=1985|publisher=University of Hawaii Press|isbn=978-0-8248-0843-3|page=63}} through transmission of [Hinduism](/source/Hinduism_in_Southeast_Asia){{cite encyclopedia | title = The spread of Hinduism in Southeast Asia and the Pacific | encyclopedia = Britannica | date = 2 September 2024 | url = https://www.britannica.com/topic/Hinduism/The-spread-of-Hinduism-in-Southeast-Asia-and-the-Pacific}} leading to [Indianisation](/source/Indianization_of_Southeast_Asia), and the formation of native Southeast Asian [kingdom](/source/Indianized_kingdom)s{{citation |first=Pierre-Yves |last=Manguin |chapter=From Funan to Sriwijaya: Cultural continuities and discontinuities in the Early Historical maritime states of Southeast Asia |title=25 tahun kerjasama Pusat Penelitian Arkeologi dan Ecole française d'Extrême-Orient |location=Jakarta |publisher=Pusat Penelitian Arkeologi / EFEO |year=2002 |pages=59–82 |chapter-url=https://books.google.com/books?id=NJBwAAAAMAAJ}} which adopted many Indian cultural elements, including food processing techniques. Through examining the etymology, the similar sounding name strongly suggests that indeed acar was derived from the Indian [achar](/source/South_Asian_pickle) pickle. Indian achar was transmitted in antiquity to the maritime realm of Southeast Asia, which today is recognized as acar in Indonesia, Malaysia, Singapore and Brunei, and then on to the [Philippines](/source/Philippines) as ''[atchara](/source/atchara)''. The adoption of this vegetable pickling technique possibly took place during the [Srivijaya](/source/Srivijaya) period between 7th to 13th century. British navigator [Thomas Forrest](/source/Thomas_Forrest_(navigator)) wrote that acar made of salted limes and palm vinegar were often of use to [Coromandel](/source/Coromandel_Coast) [Muslim](/source/Tamil_Muslims) sailors (''Chulias'') to prevent [scurvy](/source/scurvy) and were sold as far as [Aceh](/source/Aceh).{{cite book |last=Forrest |first=Thomas |title=A Voyage From Calcutta To The Mergui Archipelago, Lying On The East Side Of The Bay Of Bengal; Describing a Chain of Islands, never before surveyed |date=1792 |publisher=Robson |location=London |url=https://archive.org/details/ForrestVoyageCalcutta1792/page/n81/mode/2up?q=atchar|pages=39–40}} ==Ingredients== [[File:Acar and chili sauce.jpg|thumb|''Acar'' (left) served with ''[sambal](/source/sambal)'', the common condiments in Indonesia.]] The Southeast Asian variations are usually made from different vegetables such as [cucumber](/source/cucumber), [carrot](/source/carrot)s, [cabbage](/source/cabbage), [shallot](/source/shallot), [bird's eye chili](/source/bird's_eye_chili) and [yardlong bean](/source/yardlong_bean)s, which are pickled in [vinegar](/source/vinegar), sometimes with [kaffir lime](/source/kaffir_lime) to add citrus aroma, and also dried [chilli](/source/chile_pepper)es. Some recipes might have the vegetables tossed in ground [peanut](/source/peanut)s. ''Acar'' is commonly served as a condiment to be eaten with a main course, such as ''[martabak](/source/Murtabak)'', ''[nasi goreng](/source/nasi_goreng)'' (fried rice), [satay](/source/satay), and almost all varieties of ''[soto](/source/Soto_(food))''. Just like common [pickle](/source/List_of_pickled_foods)s, the sour taste of ''acar'' is meant to freshen up a meal, especially fishy dishes such as ''[ikan bakar](/source/ikan_bakar)'' (grilled fish) or rich and oily dishes such as [mutton satay](/source/Satay) to neutralize the fat. ==Regional cuisines== In [Indonesia](/source/Indonesian_cuisine), acar is commonly made from small chunks of cucumber, carrot, shallot, bird's eye chili and occasionally pineapple, and marinated in a sweet and sour solution of sugar and vinegar. Some households add lemongrass or ginger to spice it up.{{cite web|title=Acar – Indonesian Pickle Ingredients|url=https://www.nytimes.com/recipes/2800/acar-cucumber-pickles.html|work=The New York Times|access-date=2 June 2014}} It is usually used as condiment to accompany grilled foods such as [satay](/source/satay). Nevertheless, ''acar'' can also be consumed as a whole, complete dish. For example, ''ikan acar kuning'' is a fish dish ([gourami](/source/gourami), [mackerel](/source/Mackerel_as_food) or [tilapia](/source/tilapia)) served in ''acar'' pickles of cucumber, carrot, shallot and red chili, mixed with yellow spice paste made of ground turmeric, candlenut, ginger, garlic and shallot.{{cite web|title=Ikan Nila Acar Kuning|first=Farah|last=Quinn|url=http://www.farahquinn.com/recipe/ikan-nila-acar-kuning/|language=id|access-date=9 February 2015|archive-url=https://archive.today/20150210042248/http://www.farahquinn.com/recipe/ikan-nila-acar-kuning/|archive-date=10 February 2015|url-status=dead|df=dmy-all}} It is known as ''atjar'' (pickle) in [Dutch cuisine](/source/Dutch_cuisine), derived from Indonesian ''acar'', since the Netherlands and Indonesia share colonial ties. Variations of Malaysian and Singaporean ''acar'' include ''acar awak'' or [Nyonya](/source/Peranakan_cuisine) ''acar'' and [Malay](/source/Malay_people) ''acar''. ''Acar awak'' is more elaborate, containing additional vegetables such as [eggplant](/source/eggplant)s as well as aromatic spices in the pickling mix. The salad has also been adopted into [Thai cuisine](/source/Thai_cuisine), where it is called ''[achat](/source/Thai_salads)'' ({{langx|th|อาจาด}}, {{IPA|th|ʔāː.t͡ɕàːt|pron}}). 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](/source/satay) ({{langx|th|สะเต๊ะ}}). With Indian and Malay slaves initially brought by the British Empire, ''atchar'' became a favourite condiment in South Africa. The local variation is usually made with green mangoes. ==See also== {{Portal|Food|Indonesia|Malaysia|Netherlands|Singapore}} *{{annotated link|Atchara}} ([Philippine cuisine](/source/Philippine_cuisine)) *{{annotated link|South Asian pickle|Achar}} *{{annotated link|Thai salads}} *{{annotated link|List of salads}} ==References== {{Commons category}} {{Reflist|30em}} {{Indonesian pickles}} {{Indonesian cuisine}} {{Bruneian cuisine}} {{Dutch cuisine}} {{Malaysian cuisine}} {{Singaporean cuisine}} {{Salads}} Category:Betawi cuisine Category:Javanese cuisine Category:Malay cuisine Category:Indonesian Indian cuisine Category:Peranakan cuisine Category:Bruneian cuisine Category:Dutch fusion cuisine Category:Malaysian cuisine Category:Singaporean cuisine Category:Thai cuisine Category:Indonesian pickles Category:Indonesian condiments Category:Malaysian condiments Category:Salads Category:Indonesian salads Category:Vegetarian dishes of Indonesia Category:Vegetable dishes of Indonesia --- Adapted from the Wikipedia article [Acar](https://en.wikipedia.org/wiki/Acar) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Acar?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.