Indian achar was transmitted in antiquity to the maritime realm of Southeast Asia, which today is recognized as acar in Indonesia, Malaysia, Singapore and Brunei, and then on to the Philippines as atchara.

British navigator Thomas Forrest wrote that acar made of salted limes and palm vinegar were often of use to Coromandel Muslim sailors (Chulias) to prevent scurvy and were sold as far as Aceh.

[12] The Southeast Asian variations are usually made from different vegetables such as cucumber, carrots, cabbage, shallot, bird's eye chili and yardlong beans, which are pickled in vinegar, sometimes with kaffir lime to add citrus aroma, and also dried chillies.

Acar is commonly served as a condiment to be eaten with a main course, such as martabak, nasi goreng (fried rice), satay, and almost all varieties of soto.

In Indonesia, acar is commonly made from small chunks of cucumber, carrot, shallot, bird's eye chili and occasionally pineapple, and marinated in a sweet and sour solution of sugar and vinegar.