Atjar tjampoer

Name: atjar tjampoer
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Indonesian
Ingredients: 1 cucumber; 1 red pointed pepper variation possible; 250 g winter carrot; 200 g fresh green beans; fresh pointed cabbage; baking flour; 2 cm fresh ginger; 2 toe garlic; 1 tl turmeric; 100 ml vinegar; 3 el light brown caster sugar

Vegetarian side dish of cucumber, winter carrot, pointed pepper, green beans, cabbage, cauliflower, fresh ginger and turmeric.

Ingredients

Directions

Halve the cucumber in the length. Scoop the seeds from the cucumber with a spoon and cut the cucumber into thin slices. Cut the pepper lengthwise and halve the seed lists. Cut the carrot and bell pepper into strips.
Bring a pot of water to the boil and prepare a large bowl of cold water. Remove the stalk and the tip of the green beans. Cut the pointed cabbage into strips. Cut very small florets of cauliflower.
Boil each vegetable separately 2 min. Allow 10 min. To cool in the cold water.
Peel the ginger. Cut the ginger into pieces. Grind with the garlic, turmeric and 2 tsp salt in the mortar to paste. Or cut the ginger and garlic very finely and mix with the turmeric and salt. Let the vegetables drain.
Bring the vinegar with the sugar to the boil and add the garlic paste. Cook for 3 minutes and pour the vegetables through. Allow to cool completely in 10 minutes.