Acar Jelatah – Tangy Malaysian Pineapple & Cucumber Salad for Nasi Biryani
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Acar Jelatah – Malay Pineapple & Cucumber Salad
The Tangy, Crunchy Sidekick Your Festive Table Deserves!
Ever had Nasi Biryani, so rich served with decadent side dishes like Ayam Masak Merah or Rendang, it begged for a sidekick? A cool, crunchy, tongue-tingling kind of sidekick?
Fresh, crunchy, and bursting with tang – Acar Jelatah is the ultimate Malaysian side dish that brings balance to rich mains like Nasi Biryani, Nasi Minyak, Nasi Bunga Telang, or Nasi Kuning and Ayam Masak Merah or Rendang. This Malay Salad is made with cucumber, pineapple, onions, and chillies, this quick pickled salad is a staple in Malay cuisine. Whether it’s served at a festive kenduri or a casual Friday biryani lunch, this refreshing acar cuts through spice and heaviness with its zesty simplicity. In this post, I’ll share my go-to Acar Jelatah recipe, personal stories, tips, variations like Acar Timun & Acar Nenas, and why this humble side deserves a spotlight.
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My First Encounter with Acar Jelatah
I was introduced to this wonder of a salad behind a petrol station on Jalan Masai Lama (yes, really). The warung there did only one thing on Fridays – biriyani. And with every plate came a spoonful of sunshine: sweet, tangy, crisp Acar Jelatah. No bells. No frills. Just honest, fresh flavour. That first bite stayed with me. Later, I learnt it's also lovingly called Acar Timun, Acar Nenas, or even just Jelatah.
Abu’s Biryani & That Unmissable Acar
And I must mention my husband’s colleague, Abu – caterer by passion. His Nasi Biryani, Ayam Masak Merah, and Beef Rendang are legendary in our circle. When he’s got a catering order, we shamelessly put in our own mini request: “One batch for us too, please!” Every dish he makes comes with that perfect side of Acar Jelatah, or sometimes, the luxurious Acar Buah.
Acar Jelatah or Acar Buah?
Now, Acar Buah isn’t your everyday pickle. It’s a celebratory mix of preserved dried fruits – dates, raisins, candied mango, nutmeg – simmered in a thick, spicy-sweet sauce with vinegar and chillies. While Acar Jelatah is crisp and refreshing, Acar Buah is sticky, intense, and downright addictive. You’ll usually spot it at weddings and festive feasts like Hari Raya – and if you haven’t tried it yet, trust me, you’re missing a flavour bomb!
What Exactly is Acar Jelatah?
Unlike heavier South Indian-style pickle-acars, this is a raw, quick-fix salad-acar, more or less like a Salad. You don't cook anything here – it’s all about slicing and tossing.
Typical Ingredients:
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Cucumber
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Pineapple
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Onion
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Fresh Chillies
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Carrots (Optional but common – for colour & crunch)
And the pickling base? A simple trio: vinegar, sugar & salt, often brightened with lime juice.
Craving more bold & beautiful flavours? Explore more Malaysian Recipe Collection – Click here for all the spicy, sweet, and savoury goodness!
Acar Jelatah Recipe Overview
- Cuisine: Malaysian (South East Asian)
- Course: Condiment / Side
- Spice Level: Medium
- Difficulty: Easy-peasy
- Serves: 3–4
- Author: SM, Essence of Life – Food
Time Estimate
- Preparation Time: 15–20 minutes (No cooking required!)
Step-by-Step Guide on how to make Acar Jelatah - Traditional Malay Salad
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Acar Jelatah – Fresh Malay Salad with Pineapple, Cucumber, and Red Chillies |
Ingredients
For the Salad
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1 cup Pineapple – peeled, cored & sliced thin
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1 cup Cucumber – sliced into half-moons
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1 medium Onion – thinly sliced
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1 Fresh Red Chilli – sliced diagonally
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¼ cup Carrot – julienne or shredded (optional, but recommended)
For the Pickling Mix
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1 tablespoon Rice Vinegar
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1 tablespoon Lime Juice
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2 tablespoons Sugar (white or palm sugar)
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Salt – to taste
Method:
Make the Pickling Dressing
- In a bowl, mix vinegar, lime juice, sugar, and salt. Stir until sugar dissolves completely.
Pro Tip - Adjust sugar/lime levels to your preferred sweet-tangy balance. Use Gula Melaka instead of white sugar for a mellow depth.
Prepare the Fruits & Vegetables
- Slice all vegetables and fruits as per size preference. Keep them evenly thin for good soak and crunch.
Pro Tip - If using older cucumbers, scoop out the seeds for better crunch.
Combine & Toss
- In a mixing bowl, add cucumber, pineapple, onion, carrot (if using), and chilli. Pour the dressing over. Toss gently.
Note: Go easy while tossing. You want to keep the crunch!
Rest & Chill
- Let it rest for at least 10–15 minutes. Best if chilled before serving.
Pro Tip: Make it 30 minutes ahead and refrigerate – the flavours meld beautifully!
Serve!
- Spoon it alongside Nasi Biriyani, Nasi Minyak, or even grilled meats.
Notes & Pro Tips
- This salad is not meant to ferment or preserve – consume within a day.
- A pinch of toasted sesame seeds or crushed roasted peanuts adds a lovely Malay-Chinese street flair.
- Want it extra spicy? Use red bird’s eye chillies (cili padi).
- Red onions give it a sharper bite and better colour than white onions
Storage Suggestions
Best Served Fresh
- Acar Jelatah is at its crisp and vibrant best when served immediately after mixing. The crunch from the cucumber and onions, and the burst of sweet-tangy pineapple, tastes best when fresh.
Short-Term Storage
- If you must store it, place it in a clean, dry, airtight glass jar and refrigerate it. It can last up to 24–36 hours. Beyond that, the vegetables start releasing water and lose their crunch.
Avoid Plastic
- Use non-reactive containers (glass or ceramic preferred), as the vinegar and lime juice may react with plastic or metal, altering the taste.
Drain Before Reusing
- If you're serving stored acar, drain any excess liquid before plating to revive its crispness.
ProTip: To keep cucumbers crunchy longer, lightly salt them and let them rest for 10 mins before rinsing and adding to the mix.
Serving Suggestions
Serve Acar Jelatah chilled alongside:
- Nasi Minyak, Nasi Tomato, Nasi Bunga Telang, Nasi Kuning or Nasi Biryani.
- Pairs beautifully with classic Malaysian one pack, set Rice - Nasi Kak Wok
- Or serve it alongside Roti Jala and creamy Kari Ayam for a vibrant, flavour-packed meal.
- Rich curries like Ayam Masak Merah or Rendang.Fried fish or grilled seafood
It’s a festive table staple and an everyday side that never disappoints.
FAQ
Is this the same as Nyonya Acar?
- Not quite! Nyonya Acar is cooked, uses ground spices and sometimes toasted sesame or peanuts. Acar Jelatah is raw and refreshing.
Can I store it overnight?
- Technically yes, but the veggies lose their crunch and get watery. Best eaten within the same day.
Can I use apple cider vinegar instead of rice vinegar?
- You can use apple cider vinegar for a mild fruity tang – but go easy, it’s stronger than rice vinegar.
- And yes, the good ol’ Cuka (regular cooking vinegar) works just fine too – it’s what many locals use anyway! Adjust quantity to taste.
What if I don't have pineapple?
- You can skip it – then it becomes Acar Timun (cucumber-only version). Still tasty!
Can I make it sugar-free?
- The sugar balances the tang and sharpness. If needed, reduce quantity but don’t skip completely.
A Salad with a Story
Some recipes comfort. Others refresh. Acar Jelatah does both. It’s the cheeky sidekick to all things spicy, the bright spark on your festive banana leaf, and a reminder that simple things, done right, linger the longest.
So go ahead, make this crunchy bowl of sunshine and let it sparkle next to your star dishes. One bite – and you'll see why it's a keeper.
Recipes You Might Like
- Acar Nyonya – Cooked Pickled Veggies with Spices
- Chilli Jeruk – Pickled Green Chillies
- Cili Padi in Soy Sauce – A Hawker Centre Condiment
Got a Tangy Tale?
Do you have your own twist on Acar Jelatah? Maybe you tasted it during a festive feast or at a roadside stall, with a memory tied to it? Drop your story in the comments – I’d love to hear how Acar Jelatah made it to your table!
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