Malaysian Nyonya spiced pickle with peanuts (Acar)

1. Deseed the cucumbers and cut them, together with the carrots, into 5 cm batons; cut the pineapple into small pieces.

2. Salt the cucumber and carrot, leave for 30 minutes, then squeeze out and pat dry with kitchen paper.

3. Pound the shallots, garlic, chillies and turmeric to a paste in a mortar or processor and fry gently in the oil for 5 minutes until fragrant.

4. Add the rice vinegar and sugar, bring to the boil until the sugar dissolves, then let cool slightly.

5. Toss the vegetables and pineapple with the warm spiced dressing and refrigerate for at least 2 hours (ideally overnight).

6. Before serving sprinkle with coarsely crushed toasted peanuts and sesame seeds; serve as a side with rice, curry or fried dishes.

Tip: A classic of Peranakan (Nyonya) cooking and an essential pickle on the New Year table. It keeps for a week in a closed jar in the fridge, and the flavour deepens day by day.