This is a traditional and wonderfully appetizing pickle commonly available in Singapore and Malaysia (though I sometimes see this in Indian food stalls too). Recipe is passed directly with love from Mum. As with all pickles, adjust the dressing according to taste. Do remember to always add the minimum amounts first, taste, and add more along the way. Keeps well in the refrigerator up to a week, although this has never sat in ours for more than 2 days!

2 cucumbers, deseeded
1 carrot, skinned
- cut the above into julienne, put into a large mixing bowl and rub with 3 tsp of salt. Then rinse the vegetables and drain dry before mixing in the rest of the vegetables.
1 turnip, skinned and julienne
3 large green chillies, deseeded & sliced
2 slices of ripe, sweet pineapple, cut into cubes
Dressing (taste before adding more to suit taste)
1.5-2.5 tbsp sea salt
3-4 tbsp white sugar
1/3-1/2 cup white vinegar (depending on how sour you like yours)
2 tbsp chilli powder
3-4 tbsp chopped roasted peanuts
sprig of coriander (optional)

Drain dry all cut vegetables, put into large mixing bowl and add all dressing in its minimum amounts and mix well. Taste and gradually add more. During last few mix, add in chopped peanuts, top with coriander (optional) and serve. Can be served chilled as well.

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I hail from a little red dot on the South China Sea call Singapore. Am an extroverted introvert and notorious for nothing and everything. I often suffer from logorrhea so please do not take what I say too seriously.

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