Atjar Kuning (Yellow Pickles For Rijstaffel) Recipe

• 2 Tbsp. (30 ml) vegetable oil
• 1 x clove garlic, finely minced
• 1 tsp (5 ml) turmeric
• 1 tsp (5 ml) grnd coriander
• 1/2 tsp (2 ml) grnd cumin Salt and freshly grnd pepper to taste Finely minced warm chilies or possibly cayenne pepper to taste (optional)
• 1/4 c. (60 ml) blanched almonds, toasted and finely grnd in an electric blender or possibly food processor
• 1/4 c. (60 ml) white vinegar
• 12 sm shallots, peeled
• 1 x cucumber, cut lengthwise into 1/4 inch slices and then cut into strips 1/4 inch (5 mm) wide and 2 inches (5 cm) long
• 1 x red bell pepper (capsicum) seeded and cut into strips 1/4 inch (5 mm) wide and 2 inches (5 cm) long
• 1 x carrot, peeled and cut into strips 1/4 inch (5 mm) wide and 2 inches (5 cm) long
• 1/4 lb (110 g) string beans (haricots), cut into 2 inch lengths

1. Heat the oil in a heavy saucepan over moderate heat and saute/fry the garlic for about 30 seconds.
2. Add in the turmeric, coriander, cumin, salt, pepper and optional warm chilies and stir for 1 minute.
3. Stir in the grnd almonds and vinegar, reduce the heat to low, and simmer for about 3 min.
4. Add in the shallots, cucumber, bell pepper, carrot, and green beans.
5. Simmer for about 5 min, stirring occasionally, till the vegetables are heated through but still crisp.
6. Remove from the heat and serve at room temperature.
7. May be refrigerated for up to 3 days before serving.
8. Makes 4 c. (1 L).

vegetable oil, clove garlic, turmeric, grnd coriander, salt, blanched almonds, white vinegar, shallots, cucumber, red bell pepper, carrot, string beans

Taken from cookeatshare.com/recipes/atjar-kuning-yellow-pickles-for-rijstaffel-71300 (may not work)