Atjar Ketimun (Cucumbers in Turmeric)

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.

• Ready In: 2 hrs 30 mins
• Serves: 8-10

Ingredients

• 3  cucumbers, peeled, seeded and cut into bite-sized pieces
• 3  tablespoons salt (divided)
• 2  shallots, minced
• 3  garlic cloves, minced
• 1  tablespoon fresh ginger, chopped
• 2  tablespoons  peanut oil
• 2  tablespoons  ground almonds (optional)
• 1 1⁄2 teaspoons turmeric
• 1  tablespoon sugar
• 1⁄2 cup vinegar
• 1⁄4 cup water

Directions

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.