Ingredients with Measurements:
- 500g Bambangan fruit
- 1 cup white vinegar
- 1/2 cup sugar
- 1 tsp salt
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp turmeric powder
- 2 cloves garlic, minced
- 2 red chillies, sliced
- 1/2 cup water
Special equipment needed:
- Large pot
- Sterilized jars with lids
Step-by-step instructions:
1. Wash and peel the Bambangan fruit. Cut into small cubes and set aside.
2. In a large pot, combine white vinegar, sugar, salt, mustard seeds, coriander seeds, cumin seeds, fennel seeds, turmeric powder, minced garlic, sliced red chillies, and water. Bring to a boil.
3. Add the Bambangan fruit to the pot and stir well.
4. Reduce heat and let the mixture simmer for 10-15 minutes or until the fruit is soft.
5. Turn off the heat and let the mixture cool down.
6. Transfer the pickle into sterilized jars and seal tightly.
7. Store the jars in a cool, dark place for at least a week before consuming.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 2-3 jars of pickle
Nutritional information:
- Calories: 50 per serving
- Fat: 0g
- Carbohydrates: 13g
- Protein: 0g
- Sodium: 200mg
Substitutions for ingredients:
- Bambangan fruit can be substituted with any other firm fruit such as mango or pineapple.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Sugar can be substituted with honey or maple syrup.
- Red chillies can be substituted with green chillies or jalapenos.
Variations:
- Add sliced onions or ginger for extra flavor.
- Use different spices such as cinnamon or cardamom for a unique taste.
Tips and tricks:
- Make sure to sterilize the jars and lids before using to prevent contamination.
- Use a non-reactive pot such as stainless steel or enamel to avoid a metallic taste in the pickle.
- Adjust the amount of sugar and salt according to your taste preference.
Storage instructions:
- Store the jars in a cool, dark place for up to 6 months.
Reheating instructions:
- The pickle can be eaten cold or at room temperature. No reheating necessary.
Presentation ideas:
- Serve the pickle as a side dish with rice or curry.
- Use the pickle as a topping for sandwiches or burgers.
Garnishes:
- Garnish with fresh herbs such as cilantro or parsley.
Pairings:
- Pair with spicy dishes to balance the heat.
Suggested side dishes:
- Serve with steamed rice or naan bread.
Troubleshooting advice:
- If the pickle is too sour, add more sugar.
- If the pickle is too salty, add more water.
Food safety advice:
- Make sure to sterilize the jars and lids before using to prevent contamination.
- Do not consume if the pickle smells or looks off.
Food history:
- Bambangan fruit is a native fruit of Borneo, Malaysia. It is commonly used in traditional dishes and pickles.
Flavor profiles:
- Sweet, sour, spicy, and tangy.
Serving suggestions:
- Serve as a side dish or topping for sandwiches or burgers.
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Region: Malaysian