Djanga pickle is a version of Penang Acar which is a Malaysian dish consisting of crunchy aromatic vegetables in a (fairly) spicy
chilli based sauce, usually garnished with peanuts. Use it as a zingy garnish that goes really well with burgers and rice dishes or add
a touch of life to a salad!
- Cut the cucumber in half lengthways, remove the seeds, then cut in to batons.
- Put the cucumber sticks in a colander, sprinkle with 2tbs of table salt, mix and leave for 30 minutes to drain.
Rinse under cold water, drain and dry.
- Fill a medium pot with half water/half vinegar, bring to a boil and then blanch each vegetable separately – the cucumber
for 30 seconds, carrots and beans for two minutes each, and the cabbage for 30 seconds. Drain well, pat dry and leave out to
- Blitz all the ingredients for the spice paste in to a paste.
- Heat the remaining sunflower oil in a large, heavy sauté pan or wok. Add the spice paste and cook, stirring, on medium
heat for about 10 minutes, until it's dark red and the oils starts to separate.
- Carefully add the vinegar and the sugar, and cook, still stirring, for a minute. Remove the pan from the heat and stir
in the cooked vegetables. Transfer to a bowl and leave to cool.
Thank you to Mike Keen at The Brewery Tap in Ipswich for sharing this recipe with us.