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Nyonya Achar (Pickled Vegetables)

Singapore-style Nyonya achar — crunchy pickled vegetables tossed in turmeric, vinegar and toasted spices for a tangy, slightly spicy Peranakan side dish.

Nyonya Achar (Pickled Vegetables)

About this dish

Nyonya achar is a classic Peranakan pickle that's become a beloved condiment across Singapore — from kopitiam breakfasts to zi char dinners and weekend family meals in HDB heartlands.

This recipe produces bright, crunchy pickled vegetables (carrot, cucumber, cabbage, long beans and cauliflower) scented with turmeric, mustard seeds and a little belacan (shrimp paste) for depth. A quick-fry rempah and a hot-oil bloom of spices gives the achar its characteristic aroma; then the vegetables rest in a sweet-sour-saline pickling liquid until the flavours sing. It’s the sort of jar you’ll see next to sambal belacan at a satay stall, or alongside nasi lemak at a kopitiam.

Serve it as a zippy side for family-style dinners, a potluck dish, or as part of a festive spread for Hari Raya or Chinese New Year — achar cuts through rich foods and is especially welcome with fried fish, barbequed meats or a plate of kopi and soft-boiled eggs. In true Singapore fashion, this recipe balances convenience (quick prep for busy weeknights) with the authentic Peranakan punch of aromatics and spice.

Ingredients

  • 200 g carrot, julienned or cut into matchsticks
  • 200 g cucumber, halved lengthways, seeded and sliced 5 mm thick
  • 200 g cabbage, shredded (about 2 cups)
  • 150 g cauliflower florets, small bite-sized pieces
  • 100 g long beans, blanched and cut into 4 cm pieces
  • 1 medium red onion or 6 shallots, thinly sliced
  • 4–6 red birds-eye chillies, sliced (adjust to taste)
  • 2–3 dried red chillies, soaked and sliced (optional for colour)
  • 2 cm fresh turmeric or 1 tsp ground turmeric
  • 1 tsp mustard seeds
  • 1 tbsp belacan (shrimp paste), toasted and crushed (optional but traditional)
  • 3 tbsp vegetable oil (for blooming spices)
  • 120 ml white vinegar (or rice vinegar for milder tang)
  • 80 g palm sugar or brown sugar (about 4 tbsp), adjust to taste
  • 1 tsp salt
  • 2 tbsp lime juice or 1 tbsp tamarind concentrate (optional for extra tang)
  • 1 clove garlic, minced
  • 3–4 kaffir lime leaves or curry leaves (optional)
  • 1 tsp toasted fenugreek seeds (optional for authentic warm note)
  • Optional garnish: chopped coriander (coriander leaves) or fresh curry leaves

Step-by-Step Method

  1. Prepare the vegetables: wash and cut carrot, cucumber, cabbage, cauliflower and long beans into bite-sized pieces. Thinly slice shallots and chillies. Place all vegetables in a large bowl.
  2. Salt-brine (quick-sweat) the vegetables: sprinkle 1 tsp salt over the cut vegetables, toss and let sit for 15 minutes to draw out excess water, then rinse briefly and drain well. This keeps the achar crunchy.
  3. Blanch hardy veg: briefly blanch cauliflower and long beans in boiling water for 30–60 seconds until just tender-crisp, then plunge into ice water to stop cooking and retain colour. Drain.
  4. Make the pickling syrup: in a small saucepan, combine vinegar, palm sugar (or brown sugar), remaining 1/2 tsp salt and lime juice or tamarind if using. Warm gently until sugar dissolves — no need to boil. Taste and adjust for sweet-sour balance.
  5. Toast and grind aromatics: dry-toast mustard seeds (and fenugreek if using) in a small pan until fragrant, then lightly crush. If using belacan, toast briefly until aromatic and mash into a paste. Mince garlic and grate fresh turmeric or use ground turmeric.
  6. Fry the rempah (spice paste): heat 3 tbsp vegetable oil over medium heat in a small wok, add sliced shallots, minced garlic, grated turmeric and sliced chillies, fry until softened and fragrant (2–3 minutes). Add toasted mustard seeds, crushed belacan and curry leaves; fry for another 1 minute on medium-high to bloom the spices.
  7. Assemble and pour: place drained vegetables in a large heatproof bowl or jar, pour the warm pickling syrup over them, then immediately ladle the hot spiced oil and rempah over the top. The hot oil will release aromas and slightly soften the aromatics.
  8. Cool and rest: toss everything together to combine, let cool to room temperature, then cover and refrigerate for at least 4–8 hours (overnight is best) so the flavours develop and vegetables pick up the tang and colour.
  9. Taste and adjust before serving: before serving, check seasoning and adjust with extra vinegar, sugar or salt if needed. Serve chilled or at room temperature as a side with rice, grilled fish, satay or as part of a shared Peranakan spread.

Tips & Serving Ideas

  • If you shop at NTUC FairPrice, Cold Storage or Sheng Siong you can find ready grated turmeric (or turmeric powder) and belacan in the same section as local pastes — fresh turmeric gives the best colour and aroma though.
  • For extra crunch, salt-brine the vegetables and rinse well before assembling; briefly blanching cauliflower and long beans also keeps them crisp and colourful.
  • Adjust the chilli: slice fewer birds-eye chillies for a milder achar or keep the seeds for extra heat. The vinegar and sugar will mellow the spice over time, so taste after chilling.
  • To bloom flavours, pour hot oil over the spices and aromatics just before combining with the vegetables — it’s a classic Nyonya trick that really lifts the aroma.
  • Make-ahead: achar tastes better after a night in the fridge; it will keep for up to 2 weeks chilled in a sterilised jar. Bring to room temperature before serving for best texture.
  • No belacan? Omit for a vegetarian version and boost umami with a small spoon of soy sauce or a splash of mushroom seasoning instead.

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