Acar Başkut

Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian '' achar''. It is known as atjar in Dutch cuisine, derived from Indonesian ''acar''. ''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.

History

Pickling originated in India around 2400 BCE, and with expansion of Indian cultural influence on Greater India, through transmission of Hinduism leading to Indianisation, and the formation of native Southeast Asian kingdoms 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 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 as ''atchara''. The adoption of this vegetable pickling technique possibly took place during the Srivijaya period between 7th to 13th century.

British navigator Thomas Forrest wrote that acar made of salted limes and palm vinegar were often of use to Coromandel Muslim sailors (''Chulias'') to prevent scurvy and were sold as far as Aceh.

Ingredients

The Southeast Asian variations are usually made from different vegetables such as cucumbers, cabbage, shallot, bird's eye chili and yardlong beans, which are pickled in vinegar, sometimes with kaffir lime to add citrus aroma, and also dried chillies. Some recipes might have the vegetables tossed in ground peanuts. ''Acar'' is commonly served as a condiment to be eaten with a main course, such as ''martabak'', ''nasi goreng'' (fried rice), satay, and almost all varieties of '' soto''. Just like common pickles, the sour taste of ''acar'' is meant to freshen up a meal, especially fishy dishes such as ''ikan bakar'' (grilled fish) or rich and oily dishes such as mutton satay to neutralize the fat.

Regional cuisines

In Indonesia, 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. It is usually used as condiment to accompany grilled foods such as satay. Nevertheless, ''acar'' can also be consumed as a whole, complete dish. For example, ''ikan acar kuning'' is a fish dish (gourami, mackerel or 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. It is known as ''atjar'' (pickle) in 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 ''acar'' and Malay ''acar''. ''Acar awak'' is more elaborate, containing additional vegetables such as eggplants as well as aromatic spices in the pickling mix.

The salad has also been adopted into Thai cuisine, where it is called '' achat'' (, ). 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 ().

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

* (Philippine cuisine)
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References

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Betawi cuisine
Javanese cuisine
Malay cuisine
Indonesian Indian cuisine
Peranakan cuisine
Bruneian cuisine
Dutch fusion cuisine
Malaysian cuisine
Singaporean cuisine
Thai cuisine
Indonesian pickles
Indonesian condiments
Malaysian condiments
Salads
Indonesian salads
Vegetarian dishes of Indonesia
Vegetable dishes of Indonesia
Malay words and phrases
Indonesian words and phrases