Aspall Cyder - Cider and Vinegar

Djanga pickle

4 - 6 people

10 minutes

Cooking time
15 minutes

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!
  1. Cut the cucumber in half lengthways, remove the seeds, then cut in to batons. 
  2. 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. 
  3. 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 dry. 
  4. Blitz all the ingredients for the spice paste in to a paste. 
  5. 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.
  6. 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.