All Food Recipes

250 g (8 oz) carrots
1 cucumber
250 g (8 oz) French beans
250 g (8 oz) cauliflower
1 red pimiento (optional)
1 green pimiento (optional)
1 red or green chilli
10 pickling onions
3 kemiri (candlenuts)
1 shallots
2 cloves garlic
2 tbs vegetable oil
1/2 tsp turmeric
1/2 tsp ground ginger
4 tbs white malt vinegar
salt
1 cup water
2 tsp brown sugar
1 tsp dry English or French mustard

Wash all vegetables. Peel the carrots and the cucumber. Top and tail the beans, and cut each one into, say, three pieces. Cut the carrots and cucumber into pieces about the same size as the beans, and cut the pimientos into strips. Take out the seeds from the chilli and cut it into four. Peel and wash the pickling onions.
Crush the kemiri, shallots and garlic to a paste, and saute this in the vegetable oil for 1 minute. Add the turmeric, ginger, chilli, and pickling onions. Stir everything together for a few seconds and put in the vinegar and a little salt. Cover and cook for 3 minutes. Then put in the carrots, cauliflower, beans, and pimientos. Pour the cup of water over these, cover again, and go on cooking for 8 minutes more.
Uncover for the second time to add sugar, dry mustard, and cucumber. Cover, and cook for 2 minutes. Then take the lid off for the last time and stir continuously as the vegetables cook for another 3 minutes.
Acar Campur can be served either hot or cold. In an airtight jar, it can be stored for several weeks.