Healthy Sunday: Atjar ketimoen

4 servings; 10 min preparation; 1 h waiting.

Atjar ketimoen is a side dish, typical for Indonesian cuisine. It’s very refreshing to have it on the side when you eat heavy curry or a meat dish. Well, I didn’t have a heavy meal for lunch, but I decided to eat it as a salad. 

It’s simple dish with a lot of character. It’s a good combination of sweet, spicy and sour that is so typical for Asia. The fresh cucumber balance the flavors


  • 1 cucumber, juilienned
  • 1 shallot, minced
  • 1 red chili pepper, minced

for the dressing:

  • 3 tbsp white wine vinegar
  • 1 tsp palm sugar
  • 1/2 tsp salt


Wash the cucumber with the skin. Cut the whole cucumber in thin circles, then each circle in thin juliennes. Transfer to a big bowl.

Mince shallot very fine. Remove the seeds from the red pepper. Mince the red pepper very fine. Add both to the cucumber.

Dressing: Mix the ingredients together. Pour over the cucumber. Cover the bowl with clean foil. Leave the bowl in the fridge for at least an hour. Enjoy!

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