Pineapple and Cucumber Pachidi

This is a simple pickle/salad that should be prepared immediately prior to serving. I am not sure about terminology as the first time my friend prepared this she called it “pachidi”, so I’ve always called it such, but cookbooks and websites seem to use pachadi and pachidi interchangeably. Pachidi is the Indian word for pickles but there are similar Malaysian and Indonesian pachidis as well. If anyone can provide clarification on this, I’d appreciate it!

To make this palate refresher, you need

1/4 fresh pineapple, cut into chunks
1 cucumber, peeled and sliced thinly
1 large shallot, sliced thinly
the juice of 1 lime
2 tablespoons fish sauce
1 tablespoon palm sugar
1 tablespoon dry-roasted and chopped shrimp paste/belachan (optional)

Toss everything in a bowl except for the chopped shrimp paste. Let stand 2-3 minutes, then toss in the belachan if using. Serve with grilled meats or fish, or over some hot rice. Quick and healthy!