Receta Atjar Kuning (Yellow Pickles For Rijstaffel)
by Global Cookbook

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	Raciónes: 4

Ingredientes

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

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