This was a really tasty way to enjoy fresh green beans. It was lovely as a side dish, but I’m sure it would also make a good salad served chilled or at room temperature.

Sweet Sour Green Beans

Serving Size: 4


  • 600 grams green beans, washed and trimmed
  • 4 Tbs. atjar tjampoer
  • 2 Tbs. sweet chili sauce*
  • 1 spring onion, as optional garnish

for the sweet chili sauce

  • 1/2 cup sugar
  • 3-4 red chili peppers, de-seeded and de-veined, sliced in very thinly
  • 3/4 cup rice vinegar
  • 1 tsp. salt
  • garlic powder
  • 1 tsp. cornstarch
  • lemon juice
  • white or black pepper
  • upon tasting-optionally a small bit or Sambal Oelek

Chili sauce


To make the chili sauce:

  1. Carefully de-seed the red chili peppers. De-vein and slice them very thinly.
  2. Make sure to wash your hands well after handling the chilies.
  3. Put the sugar in a small sauce pan.
  4. Add the vinegar, mix and bring to a boil.
  5. Mix the lemon juice with the cornstarch to dissolve the cornstarch.
  6. Add the chilies and seasonings to the cooking vinegar and sugar.
  7. Add the lemon/cornstarch mixture and stir well until it thickens and becomes clear.
  8. Season with salt, pepper and a dash of garlic powder.
  9. Allow the sauce to cool.
  10. Taste the sauce, and if you wish it to be hotter, add a bit of Sambal Oelek.

To prepare the beans:

  1. Prepare and steam the green beans al dente.
  2. Remove from the heat.
  3. Mix the atjar tampoer with the green beans.
  4. Place in a serving dish and drizzle the chili sauce over the beans.
  5. Optionally garnish with a spring onion cut in small circles.


We used pre-made atjar tjampoer this time, but we are looking forward to making it ourselves in the future. Atjar tjampoer is an Indonesian sweet & sour mixture of raw pickled vegetables. Here is a link with a recipe.