Pickle Kedondong

Kedondong pickled sweet and sour recipe. Step-by-step easy! (Ambarella aka Spondias dulcis)

Last updated on April 12th, 2020

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

kedondong also known as ambarella Spondias Dulcis
lighter part is peeled kedongdong, the darker part still has skin

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

Step 1

currint the fruit

Peel the skin off the kedondong. You can use a potato peeler, it will be easier and faster using this.

Step 2

washing kedondong

When all the kedondong are peeled, you can start washing them.

Step 3

lime betel, a chalk / lime

After washing, add this lime betel, a white chalk look-alike, with water.

Step 4

Mix the lime betel until it’s dissolved and soak the kedondong for 8 hours.

Step 5

After 8 hours of soaking, separate the water and wash the fruit again. It should be clean from the white betel lime. Chalk.

Step 6

making a sweet and salty solution for fruit

Boil 1 liter of water with 1 cup of sugar and 2 tablespoons of salt.

Step 7

adding food color to the solution

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.

Step 8

pickling the fruit

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)

Step 9

soaked for 2 days fruit becomes pickled

After 2 days it should look something like this.

Step 10

kedondong ready to eat

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!

Kedondong with chili dip

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.

Type: Snack

Cuisine: Indonesian

Keywords: Kedondong, ambarella fruit, spontias dulcis, golden apple, cas mango

Recipe Yield: 10 servings

Calories: 480

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

Recipe Instructions:

:

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.

Editor's Rating:
5

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