Acar Huan Cheo (Pickled Pepper)

by Alexa P. on Thu, December 16, 2010

A great combo of chillies with the sour-sweetness of young papaya.

Sweet, sour and zingy

Serves people

For afternoon tea, serve this with prawn crackers as a refreshing and tangy snack.

Allow to pickle for 2 days before consuming.

Foodster's Verdict

Acar Huan Cheo (Pickled Pepper)


  • Preparation
    2hour 10minutes
  • Total
    2hour 20minutes
    12 large red chillies
    1 green papaya
    1 tsp salt
    1 Tbs sugar

    5 Tbs granulated sugar
    150ml vinegar
    150ml water

    2-3 Tbs cooking oil
    200g turmeric, sliced thinly
    50g garlic sliced thinly

Slit the chilli peppers and scrape away the seeds. Peel and grate the papaya and season with salt and sugar.

Leave to drain in a colander for 2 hours. Stuff the papaya into the chillies and steam for 2mins.

Heat the oil in a wok and fry the turmeric until the oil turns yellow. Discard the turmeric and let the oil cool before adding to the sugar, salt, vinegar, and water.

Stir to mix and set aside to cool completely. Arrange the stuffed chillies and garlic in a glass jar and fill it with the pickling solution.

This keeps well for a week at room temperature or for months in the refrigerator.



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