When eating hot and spicy food, all you need is a pickle. An Indonesian pickle is called Atjar, when it’s made from more than one vegetable the name Tjampoer is added. It is sour, a bit of sweetness and a hint of garlic. Very easy to make and it will accompany many different dishes, from Asian to Italian.
This is part of the rijsttafel-recipes.
Makes a 1/2 Liter jar
1/2 Paprika (red)
1/2 Red Onion
2 cloves of Garlic
3 tsp Salt
70 gr. Sugar
180 ml Vinegar
90 ml Water
A jar (0.5 L)
– Wash the vegetables. Slice the paprika and onion in small sticks/ rings. Grate the cucumber into thin slices. Cut the garlic in half.
– Layer the vegetables and garlic into the jar.
– Add the salt, sugar, vinegar and water to a sauce pan and slowly bring to a boil. Simmer for 1 minute until the salt and sugar have dissolved.
– Pour the vinegar mixture into the jar and close it. Once cold, put in the fridge.
– Let it pickle for at least 4 hours, preferably overnight.
Hot Atjar: add a red pepper, sliced in thin sticks, to the jar.
Even more veggies: add other vegetables such as carrot, cauliflower, green beans and cabbage. These vegetables do need to be pre-cooked for a few minutes.
Yellow spiced: add 1 tsp Koenjit (ground turmeric), 1 tsp Djahé (ginger powder),1 tsp Ketoembar (ground coriander seed) and a finely slices red pepper.