How to make Ambarella Chutney you can store up to 3 months
Many people have been asking me on how to make this Ambarella Chutney the correct way. If you make it like in this recipe, you can store it for up to 3 months. We did not use any vinegar in this recipe so if you're sensitive to vinegar, this is a great recipe for you.
Ambarella (called June Plum in English) is a fruit that grows in tropical countries and is full of antioxidants. It is an excellent fruit to make chutneys and jams.
This ambarella chutney has a sweet and tanginess to it and is a great condiment to add to Yellow Rice. If you have a lot of Ambarella, now you know what to do with it.
If you like this sweet and spicy Ambarella Chutney, you will want to try out similar condiments that are tasty with rice like my Kesel Muwa Seeni Sambol or my traditional Brinjal Moju recipes.
Ingredients
- 250g of ripened Ambarella
- 150g of Sugar
- Some pieces of Ginger
- A piece of Cinnamon
- Some crushed Cardamom and Cloves
- 1 tsp of Chili Powder
- 1 tsp of Pepper
Instructions
- Start by removing all of the peel from the Ambarella. It is important to use ripened Ambarella for this recipe.
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Now crush each of the Ambarella into chunky pieces on top of a piece of wood using a hammer or something similar. You might be wondering why we didn't just cut it with a knife?
- Now remove the seed.
- Wash all of the crushed pieces and add them to a clay pot.
- Heat up a clay pot under medium heat.
- Add 1 tbsp of Sugar.
- When the Sugar is almost melted, add a small amount of Water (about 2 tbsp is enough).
- Now when the Sugar turns into a light brown color, add 150g of Sugar.
- Stir frequently and make sure not to burn the Sugar.
- Now add some pieces of Ginger.
- Add a piece of Cinnamon.
- Add some crushed Cardamom and Cloves.
- These are the seasonings that will make your Ambarella Chutney tastier.
- Now add the Ambarella pieces with a small amount of Water. Don't add too much Water because the Ambarella pieces already contain Water. We used about half a cup of Water.
- Add 1 tsp of Chili Powder.
- Add 1 tsp of Pepper
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Stir everything together thoroughly under medium heat.
- Now when you stir and the spoon becomes heavy due to the thickness of the mixture, it is ready.
- Take it off the stove and let it cool down.
- To sterilize the storage container, add the lid, jar, and the spoon to boiled Water and leave it for at least 10 minutes. Make sure the stove is turned off.
- After sterilization, add the lid, jar, and spoon to a towel and let it dry. Make sure the jar top side is facing the towel. Do not touch by hand, use a pair of tongs to transfer it to the towel.
- Doing this will allow you to preserve this Ambarella Chutney for a long time.
- After the items are dry, use the spoon and add the chutney into the jar. Wipe the top of any drippings.
Photos
