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O Tama Carey

Malay Pickle

Name: Malay Pickle Recipe | Clove
Prep time: 25 min
Cook time: 20 min
Total time: 1485 min
Yield: 12 servings
Cuisine: Malaysian
Ingredients: 400 ml cider vinegar; 250 g red eschalot, peeled (see note); 5 g cooking salt; 15 g ginger, finely chopped; 9 g turmeric powder; 40 g mustard seeds; 30 g cooking salt; 200 g cauliflower, cut into small florets; 100 g caster sugar; 20 g garlic, finely chopped; 15 g black peppercorns; 200 g green beans, long, topped and halved on a slight angle; 200 g carrot, peeled, cut into strips, similar in size to the beans; 10 dates, deseeded, quartered lengthways; 12 green bird’s eye chillies, split, seeds scraped and discarded

25m Prep

20m Cook

24h Rest

Collection

Plan

Convert

Nutritionper serving

107

kcal

Fat

18g

Carbs

Protein

Fiber

Estimated based on the ingredients. Not a substitute for a professional nutritionist's advice.

This is my version of a dish that fits into the acharu category, its name a clear indication of its origins, although it is also called Sinhala or lata pata acharu. (‘Lata pata’ is one of my favourite terms; loosely translated it means bits and pieces or clutter.) The flavour should be savoury and a little hot with a hint of sweetness, and the vegetables should be yielding but still have some crunch.

Ingredients 14

12 serves

Original

250 g red eschalot, peeled (see note)

200 g green beans, long, topped and halved on a slight angle

200 g cauliflower, cut into small florets

200 g carrot, peeled, cut into strips, similar in size to the beans

10 dates, deseeded, quartered lengthways

12 green bird’s eye chillies, split, seeds scraped and discarded

400 ml cider vinegar

5 g cooking salt

Mustard Paste

40 g mustard seeds

15 g black peppercorns

30 g cooking salt

20 g garlic, finely chopped

15 g ginger, finely chopped

100 g caster sugar (superfine sugar)

9 g turmeric powder

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Method 8

Step 1

Prepare the , , , , and and have them ready.

Step 2

To make the paste, use a mortar and pestle to pound the , , and . Once ground, add the and and continue pounding to a paste.

Step 3

Place the and in a medium saucepan over a high heat and bring to the boil. Blanch the for 1 minute, then scoop them out with a slotted spoon and place in a large mixing bowl.

Step 4

Individually blanch the remaining vegetables, and in the same way, for 30 seconds each, adding to the bowl with the as you go.

Step 5

Once all the vegetables are blanched, add the mustard paste to the along with the and and bring to the boil, then reduce the heat and simmer for 5 minutes. Remove and set aside to cool for 5 minutes.

Step 6

Pour the pickling liquid over the vegetable mix and give it a good stir. Leave at room temperature for an hour or so, stirring every now and then. There shouldn’t be a huge amount of liquid.

Step 7

Pack the pickle and liquor into jars, gently pressing down as you go to remove any air bubbles.

Step 8

Seal and allow the pickle to sit at room temperature for 24 hours before you use it. Once ready, this pickle can be stored in the fridge and will last for a good few months.

O Tama Carey's tips

This recipe uses those excellent tiny red Thai eschalots, so do your best to source them. Of course, you can use other types of eschalot, but you will need to chop them smaller (to a similar size to the cauliflower florets) and it won’t be quite the same.