This pickle can be stored in a covered container in the refrigerator for several weeks. it is served as a side dish with curries or other Singapore dishes.

Ingredients:

1 kg/ 2 lb

1
1
2
1 tbsp
1 tbsp

Marinate:

2
1 tsp
2 1/2 tbsp
4 tbsp
4 tbsp

cucumbers, cut into 4 lengthwise, seed portion discarded, cut into strip
carrot, cut into strips
onion, cut into wedges
small red chilies, seeds discarded & cut into strips
sugar
salt

candlenut (buah keras), hazel or brazil nuts, pounded
tumeric (kunyit) powder, add in 1 tsp water.
oil
vinegar
water

Method:

1. Mixed the cucumber and carrot with 1 tbsp salt, set aside for 1 hour, washed & squeezed in a piece of muslin.

2. Mix the cucumber and carrots with 1 tbsp sugar, and then add in the onions and chilies.

3. Heat the 2 1/2 tbsp oil, stir-fry the candlenut and turmeric paste, over a low flame, for a minute. Add in the vinegar and water. Cool.

4. Combine the vinegar mixture and vegetables. Set aside for a few minutes before serving.