Recipe adapted from Noobcook.com
I made some changes to suites my family taste.

----------------------------------------------------

INGREDIENTS:

- 2 medium Cucumber

- 2 Medium Carrots

- 1 Medium size Fresh Pineapple -  cut to small chunks

- 40 grams skinless roasted peanuts pounded

- 2 tbsp skinless roasted sesame seeds

- 3 tsp sea salt


(A) Achar Paste

* 100 grams peeled shallots

* 4 peeled garlic cloves

* 2 candle nuts

* 4 dried chilli soaked in hot water to soften, then de-seeded & cut to shorter lengths

* 2 fresh red finger-length chilli de-seeded & cut to shorter lengths

* 2 stalks lemongrass use only the bottom white portion, sliced as finely as possible

* 30 grams peeled galangal (blue ginger)

* 1 tsp tumeric powder add it separately if you do not want to stain your food processor

* 1 tbsp vegetable oil

(B) Seasonings

100 ml rice vinegar

100 ml water

100 grams granulated gula melaka or brown sugar to taste

1/2 tsp salt to taste

1/2 tsp ikan bilis seasoning powder to taste; optional

DIRECTIONS:

Preparation

* Cucumber. Cut cucumber into 3.5 cm sections (crosswise). Quarter each section (lengthwise) by cutting around and discarding the seed block. Slice thinly. Coat sliced cucumber evenly with 1 tsp salt for 1 hour. After an hour, rinse cucumber and place them in a coconut squeezer bag. Wring out excess water. Spread out cucumber on a wide plate. Air dry for one hour.

* Carrots. Peel carrot and cut into 3.5 cm sections (crosswise). Halve each section (lengthwise) and slice thinly. Stack the slices and cut (julienne) into thin matchsticks. Coat carrot with 1 tsp salt for 1 hour. After an hour, rinse and pat dry on paper towels. Spread out cut carrot on a wide plate. Air dry one hour.

Achar Paste
In a food processor blend (A) into a smooth paste.

In a wok, stir fry to cook achar paste until aromatic.

Add (B). Mix well and bring to a simmer.

Turn off the stove. Stir in prepared cucumbers, carrots,  pineapple, peanuts and sesame seeds. Season to taste.

When cooled, store achar in sealed glass containers snd refrigerated.
Store for about 4 weeks in the fridge.