Friday 13 January 2012

Acar Timun (singapore cucumber pickle)

Acar Timun is a tangy crunchy pickle is commonly available is Singapore as an accompaniment to main dishes.It has a sweet and sour and tangy taste and it is served as a cold relish. The original recipe is from here but I have made some changes to here to suit my taste.


1/2  cucumber
1 large carrot
1 small red onion
1 inch piece fresh  ginger
1/4 teaspoon mustard seeds
1/4 teaspoon salt
1/4 teaspoon chilli powder
1/2 teaspoon sugar
1 tablespoon lime juice
1 tablespoon rice vinegar
1 tablespoon olive oil
1 green chilli finely chopped


1. Cut the cucumber in half and remove the seeds. Cut it in to 2 inch very thin  julienne strips.
2. Peel the carrot and cut it into 2 in very thin  julienne strips.
3. Peel the onion and slice it very thinly and separate all the slices.
4. Pel the ginger and cut it into fine julienne strips
5 Heat oil in a pan , when it is hot add the mustard seeds and wait for them to crackle. Add the onions and stir fry for a minute.
6.Add the carrots, ginger,cucumber and chillies and  stir fry for a further two minutes.
7.Add the salt,sugar, chilli powder, turmeric powder and the lemon juice and toss.(vegetables should remain crisp and retain shape)
8.Remove from heat and stir in the vinegar and mix well.
9.Transfer to a serving dish and chill the pickle.
Serve with any main dish as an accompaniment.

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  1. Wow super tempting cucumber pickle..

  2. Delicious and colorful pickle. Wonderful preparation.

    Hamaree Rasoi

  3. Your recipe is making me fall for this pickle...actually never knew that even pickles are made outside India!!
    This looks so colorful, so beautiful...just wow!

  4. This sounds delicious - I wish I knew more about Singaporean food.

  5. This sounds delicious - I wish I knew more about Singaporean food.

  6. Looks so colourful.. Nice cucumber pickle :)

  7. This looks excellent - always looking for cucumber recipes when they're in season.


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