Muck-free Atjar Tjampoer
You will need this: (for two large preserving jars full)
- 180 grams bamboo shoots, cut into very small pieces
- 1 small sweet potato, washed and peeled, thinly sliced
- 1 onion, finely chopped
- 2 cauliflower florets, finely chopped
- 2 broccoli florets, finely chopped
- the stems and herb of a fennel, cut into small pieces (or a piece of fennel)
- 100 ml natural or rice vinegar
- 200ml water
- 2 tablespoons turmeric
- a pinch of black pepper
- 2 tablespoons curry masala
- 1 tablespoon mustard powder
- 1 tablespoon cumin seeds
- 3 tablespoons Greensweet Extra Sweet
- 2 tablespoons Greensweet Erythritolrit
- 1 tablespoon arrowroot + 2 tablespoons or more water
This is how you make it:
Put the water, vinegar, chopped vegetables and herbs and spices, and the stevia in a pan and bring to the boil, stirring regularly. Meanwhile, make a paste of the arrowroot and the water. As soon as the vegetables have become al dente (average 10 minutes cooking time), add the paste in one go and stir well. Finally, add the bamboo shoots and stir well. Fill the jars with the Atjar and let it cool.
When the Atjar has cooled down, you can taste it. If you find the taste a bit too bland, you can add some extra herbs, spices and erythritol.
You get two large pots from this recipe. Preferably use preserving jars that can be closed properly. You can then store the jars in the fridge for about two weeks.
Source/ photo: Monique van der Vloed