This fruit has so many names and grows in various tropical countries all over the world. To see the known names I suggest this wiki page about Ambarella. For me, in Indonesia, it’s called Kedondong, and I am going to pickle it. Spoiler alert: DELICIOUS! This recipe is called manisan kedondong in Indonesia.
Time to make it about 2 days. It takes a while because of soaking the fruit in a mixture. Let’s go to the ingredients and steps but before please subscribe, it just takes 1 second.
Recommend read: How to make pickles in 3 minutes
Ingredients to make manisan kedondong
- 1 kg of Ambarella (kedondong) fruits, pick the young ones.
- 1/2 tbs of lime betel
- 1 liter of water
- 1 cup of sugar
- 2 tbs of salt
- 2 drops yellow food color
Peel the skin off the kedondong. You can use a potato peeler, it will be easier and faster using this.
When all the kedondong are peeled, you can start washing them.
After washing, add this lime betel, a white chalk look-alike, with water.
Mix the lime betel until it’s dissolved and soak the kedondong for 8 hours.
After 8 hours of soaking, separate the water and wash the fruit again. It should be clean from the white betel lime. Chalk.
Boil 1 liter of water with 1 cup of sugar and 2 tablespoons of salt.
Add yellow food coloring. This step is optional to make the fruit look more tasty and appealing. The mixture of salt and sugar should dissolve in the water. After it is dissolved, turn off the heat and let it cool down.
When it’s ready (cooled down) add the Kedondong and mixture with each other. Now it’s time to wait for 2 days. (takes a while, but it’s worth it)
After 2 days it should look something like this.
Remove the Kedondong from the mixture, it looks slightly different. This is because of the food coloring. It’s ready to serve! But there is more if you want it spicier. continue reading
Optional: making extra spicy kedondong
Use a stone grinder, add some chili salt and shrimp paste an grind it to a mush. You can dip the kedondong in this. If you like it spicy, you might love this!
YouTube video for making Kedondong
Kedondong pickled sweet and sour recipe. Step-by-step easy! (Ambarella aka Spondias dulcis)
This fruit has so many names and grows in various tropical countries all over the world. To see the known names I suggest this wiki page about Ambarella. For me, in Indonesia, it's called Kedondong, and I am going to pickle it. Spoiler alert: DELICIOUS! This recipe is called manisan kedondong in Indonesia.
Keywords: Kedondong, ambarella fruit, spontias dulcis, golden apple, cas mango
Recipe Yield: 10 servings
Preparation Time: 15M
Cooking Time: 15M
Total Time: 30M
Recipe Video: https://www.youtube.com/watch?v=XrIqU9d5w-Y
Recipe Video Thumbnail: https://www.taletravels.com/wp-content/uploads/2020/04/15-kedondong-ready-TaleTravels.jpg
Recipe Video Name: How to pickle keddondong, Manisan kedondong
Video Upload Date: 2020-03-26T22:02:00
Recipe Video Description: How to pickle kedondong
Recipe Ingredients: 1 kg of Ambarella fruits, pick the young ones. 1/2 tbs of lime betel 1 liter of water 1 cup of sugar 2 tbs of salt 2 drops yellow food color Optional: Chili Optional: Shrimp paste
Recipe Instructions: Collect the ingredients you need
Preparing the mixture: boil water, add sugar, salt, and coloring, stir well. After the sugar and salt have dissolved, cool this mixture.
Cleaning kedondong: After the first 8 hours soak drain Ambarella from the lime betel water, Wash thoroughly until the lime is completely gone.
Set up to soak for 2 days: Then, soak the Ambarella in sugar and saltwater solution for 2 days in the refrigerator. Kedondong is ready to be served, with a dipping sauce.