A plate of steaming bami or nasi is actually not complete without something fresh and crunchy on the side. That is precisely why atjar tjampoer has been a beloved side dish for generations. The combination of crunchy vegetables, a fresh sweet-and-sour flavor and aromatic spices forms a delightful contrast with savory dishes such as bami goreng, nasi goreng, saté and rendang.
The nice thing is that making atjar tjampoer yourself is surprisingly simple. With a few fresh vegetables, vinegar, sugar and a handful of spices you can make a flavor enhancer in no time that stays tasty for days. In this blog you will discover what atjar tjampoer exactly is, which spices belong in it and how to make a delicious, colorful atjar yourself.
What is atjar tjampoer?
Atjar tjampoer (also called acar campur) is a traditional Indonesian sweet-and-sour vegetable dish. The word tjampoer literally means "mixed", referring to the combination of different vegetables.
Although countless variants exist, a classic atjar often consists of white cabbage, carrot, cucumber, green beans, cauliflower and onion. The vegetables are briefly heated or directly pickled in a sweet-and-sour marinade with, among other things, turmeric, mustard seed and vinegar. This keeps them wonderfully crunchy while giving them a fresh, slightly spicy taste.
Why does atjar go so well with bami and nasi?
Where bami and nasi are rich and savory from spices, ketjap and possibly meat or tofu, atjar provides freshness. The slight acidity cuts through the savory flavors, bringing balance to every bite.
That makes atjar not only delicious with bami goreng and nasi goreng, but also with:
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saté
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rendang
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babi pangang
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spring rolls
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krupuk and other Indonesian side dishes
If you regularly make bami or nasi yourself, also check out our recipes for bami goreng and nasi goreng, where you can see how simple it is to put a complete Indonesian-inspired meal on the table.
Which vegetables do you use for atjar tjampoer?
One of the nice things about atjar is that you can vary endlessly. Most recipes contain a combination of fresh, crunchy vegetables.
Popular choices are:
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white cabbage
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carrot
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cucumber
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cauliflower
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green beans
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bell pepper
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onion
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bean sprouts
Use mainly vegetables that stay firm. That way the atjar retains its characteristic bite.
Which spices belong in atjar?
It is the spices that give atjar its recognizable warm yellow color and subtle Indonesian flavor.
The most important spices are:
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fresh ginger
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garlic
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optionally a pinch of chili flakes or sambal for extra heat
The combination of these spices creates a nice balance between fresh, spicy and slightly earthy.
Recipe: make atjar tjampoer yourself
Ingredients
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250 g white cabbage, thinly sliced
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2 carrots, cut into thin strips
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½ cucumber, seeded
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150 g cauliflower florets
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100 g green beans, halved
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1 small onion, sliced into half rings
For the marinade:
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250 ml natural vinegar
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200 ml water
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60 g sugar
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1 teaspoon turmeric
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1 teaspoon mustard seed
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1 teaspoon ground coriander
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½ teaspoon cumin
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2 cloves garlic, finely chopped
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2 cm fresh ginger, grated
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salt to taste
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optional: 1 teaspoon sambal or chili flakes
Preparation
- Bring a large pot of water to a boil and blanch the cauliflower and green beans for one to two minutes. Rinse them immediately in cold water so they retain their fresh color and crunchy texture.
- Meanwhile, mix the other vegetables in a large bowl.
- Put all the ingredients for the marinade in a pan and bring to a gentle boil. Let it simmer for two to three minutes so the sugar fully dissolves and the spices release their flavor.
- Pour the warm marinade over the vegetables and mix everything well.
- Let the atjar cool completely and then place it in the refrigerator for at least four hours. It is even tastier if you let it sit overnight.
- How long can you keep atjar?
Store homemade atjar in a tightly sealed glass jar in the refrigerator. Because vinegar acts as a natural preservative, the atjar usually keeps well for five to seven days.
In fact: the flavor often becomes fuller after one or two days.
Variations on classic atjar
Almost every family has its own recipe. That is why there are many tasty variations.
For example, add extra sambal for a spicy version, use only cucumber for a fresh cucumber atjar or make a colorful variant with red bell pepper and yellow carrot. Pineapple is also sometimes added for a sweet-and-fresh twist.
Which spices should you buy for homemade atjar?
Good spices make the difference. Especially turmeric, mustard seed, coriander and cumin determine the authentic taste of atjar tjampoer. At Natural Spices you will find these spices in high quality, both for home cooks and for bulk use.
If you like to make Indonesian dishes more often, also check out our Bami & Nasi Spice Mix, Bami Vegetables and Nasi Vegetables. That way you can easily put a complete meal on the table in which the fresh taste of atjar blends perfectly with a richly spiced bami or nasi.
Frequently asked questions
1. Is atjar tjampoer the same as acar?
Yes. Atjar is the Dutch spelling of the Indonesian word acar. Both refer to pickled sweet-and-sour vegetables. Tjampoer or campur simply means "mixed".
2. Do you have to cook the vegetables?
No. Some vegetables are only briefly blanched so they remain crunchy. Others, such as cucumber and cabbage, can be pickled directly.
3. Why is atjar yellow?
The characteristic yellow color comes from turmeric. This not only gives color, but also a warm, slightly earthy flavor.
4. Can you freeze atjar?
You can, but the vegetables often lose their crunchy texture. Fresh from the refrigerator is when atjar tastes best.
5. What do you eat atjar with?
Atjar is delicious with bami goreng, nasi goreng, saté, rendang, spring rolls, fried rice dishes and even with a pulled chicken sandwich or grilled meat.
