Sambal Acar: 3-Ingredient Pickled Sambal

Welcome to another delightful sambal recipe! Sambal acar, or pickle sambal, is a tangy and refreshing sambal that is incredibly simple to make.

To make sambal acar, simply chop and grind a large red chili and a small shallot with some salt. Finely chop the pickles, mix everything together, and you’re done!

What is sambal acar?

Sambal acar is a vibrant, raw sambal that incorporates pickles as its primary ingredient. Originating from Indonesia, this sambal is a popular condiment that adds a sour and spicy twist to various dishes. The combination of fresh chili, shallot, and pickles creates a unique flavor profile that is both spicy and tangy.

Let’s get started with the recipe!

Step 1: Collect the ingredients

Note: the given kcal count is calculating using an online tool, your actual caloric content might vary.

What to consider when choosing the ingredients

When choosing ingredients for sambal acar, make sure to use high-quality, crisp pickles for the best texture and flavor. Fresh, firm red chilies enhance the sambal’s heat and color.

You’ll want to use either a mortar and pestle or a food processor to grind the chilies and shallot, make sure you have one because you’ll be using it a lot in my recipes!

If you need some more information on using a food processor and what product fits you best, read about it in an article I wrote before.

Step 2: Chop and grind the ingredients

First, chop the washed red chili, pickle and shallot finely.

Next, grind the chili and shallot together with a pinch of salt until you have a smooth paste. Combine the pickle pieces with the chili and shallot paste, ensuring everything is well mixed. Add some pickle juice at the end for better conservation and more acidic flavors

Step 3: Serve and conserve sambal acar

That’s it! This super easy sambal is already done. Transfer the sambal to a serving dish and enjoy it immediately with various dishes.

Otherwise, you can store it in an airtight container in the refrigerator for up to some time, probably a couple of weeks, depending on the amount of pickle juice you use. Just be sure to check it always before eating.

Some recipes I’d recommend you try this sambal with:

• Nasi kuning
• Nasi uduk
• Nasi tomat
• Nasi goreng cina
• Sambal tumpang
• Terong balado

Or consider some other sambals to combine this one with!

• Sambal ubi
• Sambal sarden
• Sambal toge
• Sambal sayur
• Sambal pare
• Sambal tauco