Acar Jelatah – Malaysian Pineapple & Cucumber Salad

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.

Acar Jelatah - Traditional Malay Pineapple, Cucumber Salad

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:

• Cucumber
• Pineapple
• Onion
• Fresh Chillies
• 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

Acar Jelatah – Fresh Malay Salad with Pineapple, Cucumber, and Red Chillies

Ingredients

For the Salad

• 1 cup Pineapple – peeled, cored & sliced thin
• 1 cup Cucumber – sliced into half-moons
• 1 medium Onion – thinly sliced
• 1 Fresh Red Chilli – sliced diagonally
• ¼ cup Carrot – julienne or shredded (optional, but recommended)

 

For the Pickling Mix

• 1 tablespoon Rice Vinegar
• 1 tablespoon Lime Juice
• 2 tablespoons Sugar (white or palm sugar)
• 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!

ONION CHALLAS /SARLAS - KERALA PICKLED ONIONS

   Challas/Sarlas is a quick fix pickled Onion somewhere brought into Kerala by western settlers. A quick and easy version of pickled Onions. It has come to be known as "Kerala's very own Onion Salad". This Onion Challas are served with most of the fried items in Kerala like Fish Fry, Cutlets, Beef, Chicken Fry etc., And it is also served along with Kerala Biriyani, Nei Choru/Ghee Rice,  Malabar Parotta, Chapati etc., Onion Challas/Sarlas is tangy, a bit sweet, and crunchy all at the same time. The combination of Onions & the acids makes for a more refreshing, complex flavour. They are delicious and what I love the most is the beautiful pink colour of this Onion Challas.

    I came across with this recipe while I was searching for Kerala Style Biriyanis. Though I have tasted it, have never given a second thought about it or tried making it at home. Now, when I am making Thalassery Biriyani Onion Challas has become a default side dish along with Curd Onion Raitha. Onion Challas/Sarlas has a beautiful Pink colour which is quite unlikely to Onions. I was wondering how you can come up with this bright Pink Colour. But later I realized that it was the reaction between the Onion pigments & Vinegar which gave Onions a bright Pink colour. Even my husband was asking how I got this bright Pink Colour in this Salad.

    Onion Challas/Sarlas is incredibly simple to make. All you need is thinly sliced onions, an acid, a dash of Salt and a pinch of Sugar. It only takes about 5-10 Minutes to the maximum to get this Challas ready. Red Onions is the show maker here, but you can easily substitute it with white or yellow onions, although the colour you get from using Red Onion is stunning. Something happens as red onions sit in the brine — they become bright and pink.

For more SALADS & RAITHAS, Click here...

HOW TO MAKE ONION CHALLAS /SARLAS - KERALA PICKLED ONIONS

ONION CHALLAS /SARLAS - KERALA PICKLED ONIONS

INGREDIENTS:

Red Onions - 1 Cup

Green Chillies - 1 No. (Optional)

Salt - To Taste

Vinegar - 1 Tbspn

Water - 2 Tspns

Sugar - a Pinch(Optional)

METHOD:

• Peel, clean & wash the Onions.
• Cut it into thin slices.
• Place the sliced Onions in a bowl.
• Sprinkle it with a dash of Salt along with 2 Teaspoons of Water.
• Pour in the Vinegar and mix well. 
• Now you have to mix the Onions. The best way is to use your hands.
• Rub it well with your finger until each slice of Onion is well separated and mixed well with Salt & Vinegar. 
• Leave this aside for about 5-7 Minutes. 
• Once soaked, Onions would have oozed out some water from it.
• Gently squeeze out the Onions and discard the water.
• Now add thinly sliced Green Chillies.
• Adjust the amount of Salt and add a pinch of Sugar.
• Onion Challas/Sarlas is ready to be served.
• Serve Onion Challas along with Fish Fry, Cutlets, Beef, Chicken Fry etc., 
• It can also be served along with Kerala Biriyani, Nei Choru/Ghee Rice,  Malabar Parotta, Chapati etc.,

NOTES:

• Red Onions play a major role in turning the Salad into bright Pink Colour. But it can be substituted with White/Yellow Onions too.
• I have used White Rice Wine Vinegar in this recipe.
• If you like it to be a bit spicy then go ahead by adding Green Chillies. But it is truly optional.
• Make sure not to add too much salt while mixing up the Onions with Vinegar, which can make this Salad Salty. 
• Gently squeeze out the Onions once soaked and discard the water.

HOMEMADE COLESLAW RECIPE

A Slice of Soviet in My Soul

     My love for Russia particularly Russian Books & Communism started during my primary school days.  Rather young for the thoughts of Communism indeed.  But I was fascinated by the ideology along with Russia then. The place of War & Peace, Anna Karenina, Leo Tolstoy, Pushkin, Lenin and Stalin... I grew up reading Russian literature, mainly classics. I had always wanted to travel to Russia then. I still have Russia particularly Moscow & Leningrad(St.Petersburg) in my travel list until today.
    

A Bookshop That Knew My Childhood

    In 1987, under the vibrant banner of “Hindi-Rusi Bhai Bhai”, India and the Soviet Union came together in one of the most glorious cultural collaborations in their shared history. And somewhere amidst the rhythm of performances and the roar of applause in Coimbatore, a young girl in a Korathi costume danced her heart out — that was me. Today, I feel incredibly privileged to recall that I was part of this grand fiesta. Back then, I wasn’t just another performer — I was an ardent admirer of the USSR.

    My curiosity about Karl Marx, Lenin, and the ideals of Communism wasn’t something taught — it was something I absorbed, instinctively drawn to a culture that felt both distant and strangely familiar. Their literature, their resilience, their hauntingly lyrical storytelling — it all left a mark.  I still have those old, slightly musty Russian books stacked in a quiet corner of my shelf — Pushkin, Tolstoy, Gorky... their words may have aged, but my awe hasn’t. 

     The '90s bought in a wave of change as the Soviet Union gave way to Russia and these publications gradually went out of circulation.  I still have those books saved at home.  Even when I recently found my favourite childhood read Achante Balyam (When Daddy was a Little Boy), by Alexander Ruskin in a pdf form.  I jumped out of happiness like a kid. Saved it into my Phone's Books Library and read it once again.  Loads of Nostalgic memories lining up along with the book.

     There came my acquaintances with Coleslaw, Pavlova & Vodka.  Remember these were my know-hows when I was 6 years and I had to use my dictionary to find out what these words meant.  Oh! they were foods, was a big realisation and it took me long years after that to even taste a Coleslaw and Pavlova. Later knowing the fact that Coleslaw originated from Dutch Cuisine and not Russian.  But never going to taste Vodka & that's my choice.
     My first affair with Coleslaw was when I got hold of an Antique Malayalam Cook Book. When I found the recipe in it, the first recipe I tried from the book was Coleslaw. This homemade Coleslaw Recipe uses just 4 base Ingredients - Mayonnaise, Vinegar, Salt & Sugar(Some recipes even call for adding Dijon Mustards). Ya, don't forget to add finely shredded Cabbages & Carrots into the creamy dressing. You can use any type of Cabbage for this recipe or combine your favourites Cabbage varieties in it.  Then comes the Carrots, grate it/chop it up into thin strips. Chopping the Cabbages & Carrots into thin long strips is the secret behind crunchy Coleslaw.  So spend some time getting it precisely done.  You can even add thinly sliced Onions & Bell Peppers, Pickles, Olives, garnish it with Spring Onions, season it with Herbs etc., 
     This Coleslaw recipe is creamy, crisp and refreshing, with just enough creamy dressing to bring it all together. It's a great side for many different dishes! Coleslaw goes well with just about anything Roasted/Grilled Chicken /Lamb, Chicken Chop, Lamb Ribs, Fish & Chips, Deep-fried Chicken (a default combo served in KFC). For a Desi fiesta try Coleslaw with Tandoori Chicken & Tangdi Kababs or simply serve it along with Cutlets and Kebabs. I even love them stuffed inside Sandwiches, Burgers or Hot Dogs.

Cuisine - Dutch, Russian
Course - Side Dish
Difficulty -Easy
Serves - 3-4
Author - SM

Preparation Time - 10 -15 Minutes

HOW TO MAKE COLESLAW/HOMEMADE COLESLAW RECIPE

HOMEMADE COLESLAW RECIPE

INGREDIENTS:

Vegetables:

Cabbage - 1 Cup

Carrots - 1/4 Cup 

Optional Vegetables:

Onion - 1 No.

Bell Peppers - few

For Coleslaw Dressing

Mayonnaise - 1/2 Cup

Vinegar - 11/2 Tbpsn

Salt - To Taste

Sugar/Honey -11/2 Tbspn

METHOD:

• Clean, Wash & Shred the Cabbage and cut it into thin Strips. 
• Clean, Peel & wash the Carrots and then cut it into thin long strips(about1"long). 
• In a big mixing bowl, combine the ingredients mentioned under "For Coleslaw Dressing."
• Add the Vegetables and just toss to evenly coat.
• Can serve it right away.

HOMEMADE COLESLAW RECIPE

NOTES: 

• Cutting the Cabbage & Carrots into thin strips gives a crunchy texture to the Coleslaw.
• Can add a combination of Cabbage varieties too(Green, White, Purple etc.,).
• Can also add thinly sliced Onions or vegetables like Bell Pepper, Olives, Spring Onions, Pickles or fruits like Apple, Pineapple and add some Nuts for an added crunchiness in every bite.
• Some recipes even call for adding Dijon Mustards or seasoning the Coleslaw with Herbs or Pepper Powder. 

MOOLI RAITA - YOGURT SALAD WITH RADISH

HOW TO MAKE MOOLI RAITA - YOGURT SALAD WITH RADISH

INGREDIENTS:

METHOD :

• Clean and Peel the Radish.
• Chop Radish into very thin slices & finely chop them
• Finely chop Green Chillies & Coriander Leaves.
• Whisk the Curd until smooth, pour it into the chopped Radish and Green Chillies.
• Add Salt, a pinch of Sugar and mix until well combined.
• Garnish it with finely chopped Coriander Leaves.
• Refrigerate the Mooli Raitha until it is served.
• Serve it along with Chapatis, Roti/Parottas and Parathas/Theplas or along with Biriyanis/Puloas.

NOTES :

• Finely chopped/grated Radish tends to ooze out water, so slightly squeeze out the extra water from the Vegetable before adding it along with Curd.
• The Yogurt/Curd should not be sour. Use fresh Curd for the recipe.
• Refrigerate the curd before mixing it up with Radish.
• Whisking and refrigerating the Curd will give a good, smooth texture to Mooli Raitha.
• Adding Sugar to the Mooli Raitha is purely optional.
• Refrigerate the Mooli Raitha until it is served.
• Can add a Pinch of Red Chilli Powder for a slightly spicier version of Mooli Raitha.
• Can also add a pinch of Chaat Masala to add flavour to the Mooli Raitha.

CURD ONION RAITHA - VENGAYA PACHADI

    Onion Raitha/Vengaya Pachadi is a common Yoghurt based condiment served along with Biriyanis/Pulaos, Parathas/Rotis etc., Raita means Salad and this recipe has Yogurt(Curd) as a base flavour with finely chopped Onions. We can also add Cucumbers, Tomatoes, Carrot or any two or three of them mixed together along with finely chopped Onions, in Yogurt(curd) base.
     Onion Raitha/Vengaya Pachadi goes hand in hand with heavy and exotic dishes like Biriyanis and Puloas.  Onions in Yogurt base gives a whole some feel with its overwhelming flavour with an added advantage of trailing health benefits.  Equally Onion and Yogurt are good for digestion and hence it is usually served with rich and spicy main course dishes like Biriyanis, Puloas or can be served along with Chapatis, Roti/Parottas and Parathas.
     This cold condiment can be well served with spicy dishes or with richly prepared dishes which includes lots of fats, red meats etc.,  Onion Raitha/Vengaya Pachadi  is mildly garnished with Coriander and Mint Leaves, the aroma of the herb activates the salivary glands and secretes digestive enzymes.

Cuisine - Indian
Recipe - Condiment
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5-10 Minutes

HOW TO MAKE CURD ONION RAITHA

CURD ONION RAITHA - VENGAYA PACHADI

INGREDIENTS:

METHOD :

• Clean and rinse Mint and Coriander leaves in running water and allow it to drain in a colander.
• Chop Onions into thin slices or finely chop them
• Finely chop Green Chillies, Coriander leaves and Mint Leaves.
• Whisk the curd until smooth, pour it into the chopped Onions and Green Chillies.
• Add Salt, a pinch of Sugar and mix until well combined.
• Garnish it with finely chopped Coriander and Mint Leaves.
• Refrigerate the Onion Raitha/Vengaya Pachadi until it is served.
• Serve it along with Biriyanis, Puloas or along with Chapatis, Roti/Parottas and Parathas.

NOTES :

• The Yogurt/Curd should not be sour. Use fresh Curd for the recipe.
• Refrigerate the curd before mixing it up with Onions.
• Whisking and refrigerating the Curd will give a good, smooth texture to the raitha.
• Adding Sugar to the Onion Raitha is purely optional
• Refrigerate the Onion Raitha//Vengaya Pachadi until it is served.

MINT RAITHA

INGREDIENTS:

METHOD :

• Clean and rinse Mint leaves in running water and allow it to drain in a colander.
• Grind fresh Mint Leaves, Green Chillies, Cumin Powder, Salt and a pinch of Sugar in a small blender jar into a fine paste.
• Whisk the curd until smooth, pour the mint paste to the curd.
• Add a pinch of Black Salt and mix well until well combined.
• Refrigerate the raita until it is served.

NOTES :

• The Yogurt/Curd should not be sour. Use fresh Curd for the recipe.
• Refrigerate the curd before mixing it up with Mint Paste.
• Whisking and refrigerating the Curd will give a good, smooth texture to the raita.
• Adding Sugar to the Mint Paste will help retain the green colour.
• Adding Black Salt is purely optional, can substitute it with Chaat Masala.
• Refrigerate the raita until it is served.