Cucumber Pickle

Cucumber Pickle or better known as Achar Timun here ,is a dish that goes very well as a side accompaniment with briyani, white rice ,nasi kunyit and even pallea. This is a very famous dish in Malaysia, served in weddings and functions. This is one of the side dish that I normally prepare on Diwali .



Ingredients
1 big Cucumber (to cut 1-1/2 cm in length without skin and scrap out the seeds)
1 Carrot (to cut 1-1/2cm in length thinly)

Ingredients (A)
2 Red Chillies (slit in the middle)
2 Green Chillies (slit in the middle)
10 Shallots to halve(if shallots are large quarter it)
10 cloves Garlic (halve it and slice into three parts)
2 tbsp Tomato Sauce

Ingredients (B)
To pound or grind
5 dried Chillies (soaked in water for ½ hour)
2 cloves Garlic
1 cm Ginger
3 Shallots

Ingredients (C)
To saute:
1" pc Cinnamon
3 Cardamom
3 Shallots sliced
3 Cloves

Ingredients (D)
250 ml Vinegar
Sugar and Salt to taste
Oil
1 tsp Sesame seeds (fry slightly)




Method:
Put oil in a wok or pan, saute ingredients (C).
Once aroma arise, add in the grinded ingredients (B).
Stir for 2 minutes and add in the shredded carrots and ingredients (A).
Stir for 1 minute , add in vinegar, sugar and salt and leave it to simmer in low flame. Once the carrots are semi cooked,add in cucumber.
Let the gravy thicken. Close fire.Leave the dish to cool slightly.
Finally add in fried sesame seeds and stir.
This dish is best left overnight in the fridge before serving so that the ingredients get well blended with vinegar and spices.

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