Acar Mentah - spicy acar with pineapple and cucumber

Ingredients

• 100 gpineapple
• 100 gcucumber
• 4shallots
• 1tomato
• 10red bird’s eye chillies
• 3 tbsp (45 ml)water
• 1 tsp (5 ml)vinegar
• 2 tbsppalm sugar
• ½ tspsalt

Instructions

1. 1

   Chop the ingredients

   Cut the pineapple, cucumber and tomato into cubes. Finely dice the shallots.

2. 2

   Mix and rest

   Mix all the ingredients well and leave for at least 1 hour before serving.

What is acar mentah?

Acar mentah is an Indonesian-style fresh pickle or relish; mentah means raw, and the ingredients here are mixed rather than cooked. This version brings together juicy fruit, crisp cucumber, aromatic shallots and hot chillies.

The combination of palm sugar, vinegar and salt gives the relish its sweet, sharp and savoury balance. A resting time lets the dressing mingle with the chopped ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The pineapple and palm sugar supply most of the carbohydrates, while the vegetables and fruit contribute fibre and volume. There is very little protein or fat in the listed ingredients, so serve a portion alongside a protein-rich main and rice or another grain for a more complete plate.

Choosing and preparing the ingredients

Pineapple: use ripe fruit that is sweet but still firm enough to hold its shape when cubed.

Cucumber and tomato: choose produce that feels firm, so the mixture stays fresh rather than turning watery.

Chillies: red bird’s eye chillies bring substantial heat. For a milder relish, remove their seeds or use fewer.

Getting the dressing balanced

Palm sugar provides rounded sweetness, while vinegar adds acidity and salt sharpens the overall flavour. Mix the ingredients thoroughly so the sugar and salt are distributed through the water and produce.

The recipe gives fixed amounts, so taste after the resting period and adjust only if needed: a little more vinegar makes it sharper, while a little more palm sugar softens the heat.

Why the resting time matters

Leave the mixed acar for at least 1 hour before serving, as directed. This gives the dressing time to coat the pieces and lets the flavours come together.

Keep the mixture covered while it rests. If you prefer the cucumber and pineapple at their crispest, avoid leaving it much longer than necessary.

Texture and serving

Cut the fruit and vegetables into similar-sized cubes so each spoonful has a mix of ingredients. Dice the shallots more finely so their flavour is spread throughout.

Serve acar mentah as a bright, tangy side alongside rice and a savoury main. Its sweet acidity and chilli heat work particularly well with grilled or fried foods.

Recipe notes & tips

• Use a sharp knife to make neat, even cubes.
• Taste a chilli before deciding whether to use all ten, as their heat can vary.
• Stir well so the sugar and salt do not settle at the bottom.
• Cover the bowl during the resting time to keep the ingredients fresh.
• Serve chilled or at cool room temperature, according to preference.

Variations

• Milder heat: remove the chilli seeds or use fewer chillies.
• Extra sharpness: add a little more vinegar to taste after resting.
• Sweeter relish: stir in a little more palm sugar if the pineapple is tart.
• More cucumber: increase the cucumber for a fresher, crunchier balance.
• Different vinegar: use another mild vinegar if palm vinegar is unavailable.

Common mistakes to avoid

• Uneven chopping: cut the ingredients into similarly sized pieces so they mix and serve evenly.
• Too much chilli: start with fewer chillies if their heat is unfamiliar, then add more to taste.
• Skipping the rest: leave the mixture for at least 1 hour so the dressing has time to mingle.
• Undissolved sugar: stir thoroughly and check the bottom of the bowl before serving.
• Watery relish: use firm produce and avoid making it far ahead of serving.

How to store

Store the acar covered in the fridge and eat within 1–2 days for the best texture. It is served cold or at cool room temperature, so reheating is not needed.

Frequently asked questions