Atjar Ketimun (Cucumbers in Turmeric)

Total Time
2hrs 30mins
Prep 1 hr
Cook 1 hr 30 mins

Serve this as a cooling contrast to curry or other spicy dishes. Adapted from The New York Times Cookbook. Although the book suggests substituting 1 teaspoon ground ginger for the fresh, I don't recommend this, as the taste will be completely different. Cook time includes chilling time.

Ingredients Nutrition


  1. Combine cucumber pieces with 2 tablespoons of salt.
  2. Refrigerate for 1 hour.
  3. Rinse and drain well. Squeeze out any excess moisture.
  4. Heat peanut oil and saute shallots, garlic and ginger until softened.
  5. Add almonds, turmeric, sugar and remaining salt. Stir well.
  6. Add vinegar and water.
  7. Simmer 10 minutes.
  8. Pour over cucumbers.
  9. Mix well.
  10. Refrigerate for at least 1 hour before serving.
Most Helpful

This was a very tasty side dish. I have had a great harvest of cucumbers in my garden this year and am always happy to find a new use for them. Overall, my family really enjoyed them. There was a nutty flavor that surprised me since I didn't use the almonds. I substituted coconut oil for the peanut oil, otherwise I followed the recipe as written. I served them with Indian Chicken in Tomato Yogurt Sauce. Very nice combination.<br/><br/>Read more: <a href=""></a>

Cuestick July 20, 2014