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AMBARELLA CURRY(June plum recipe)

Ambarella or June plum cooked into a delicious curry

This ambarella curry is more sweet and spicy almost like an ambarella chutney.

If you are searching for a recipe that uses June plum, try this easy vegetarian and vegan curry.

This Ambarella curry’s sweet and spicy flavour is addictive and perfect for your rice and curry.

ambarella fruit(june plum)

I went in search of the English name for Ambarella and came up with,
Malay apple,
Golden apple,
Hog plum, and many unpronounceable names depending on the region.

Whatever the name we use, I think Ambarella is an underrated fruit because when cooked it adds a whole new dimension to simple fare. 

Does anyone remember the method of cracking them open using the door frames? and the accharu?

I sure do, they were always a group affair with siblings and cousins pitching in and the tree climbing involved.

Nowadays, Kids don’t need to climb to get to these because you get the short bud trees. easy access.

There is simply no excuse, not to try this, EXCEPT for cleaning the fruit.

cooked sweet adn spicy ambarella curry cooked.
ambarella served in a black bowl.

Sri Lankan-mildly spiced Pineapple curry.

spicy pineapple curry | Sri Lankan, Sinhalese style.

sinhalese mango curry(amba maluwa).

Sweet and spicy Mango curry(Sri Lankan)

Apple curry(vegetarian, vegan).

Use an old canister as it stains. use a glass container with a lid. refrigerate and consume within 2 days.

It can be frozen for up to a week.

Add a few tablespoons of water and simmer over a stovetop to warm. you can also microwave covered with a lid as the ambarella curry splatters.

Ingredients mentioned below use standard measuring cups and spoons.

3 tablespoons of oil

A sprig of curry leaves(substitute with a bay leaf)

3 cardamom pods

1″ cinnamon stick

1 large onion finely sliced

1 green chilli chopped

3 teaspoons chilli Flecks

1/2 a teaspoon of red chilli powder

250g of Ambarella, Peeled and cut into halves

Salt to season

1 cup sugar(reduce to 1/2 a cup if you need the sweetness)

2 cups of water(add more if needed to soften the fruit)

If it’s from a large Ambarella tree
If the Ambarella is large, use a cleaver to cut the ambarella in half.

You might have to slam the fruit hard on a steady surface for the fruit to split in two.

And then peel off the skin, rinse with water, and use.

peel the ambarella and cut them into two, placed on a black platter.

The ambarella from a bud tree is not so large; you can cook them whole without splitting.

Just remove the skin, rinse and cook.

Over medium heat, add oil(3 tbsps)to a pan.

Once the oil heats, add the curry leaves( a sprig), cardamom pods(3), and cinnamon(1″).

Add the sliced onion(1 large), green chillies (1 chopped), and mustard seeds.

Cook for 2 minutes over low heat or until the mustard seeds pop.

cooking the sliced onions, curry leaves and spices, mustard seeds to make the ambarella curry.

Pour in water(2 cups, add more if needed), followed by sugar(1 cup), and cook over medium heat.

While the liquid slowly simmer, add chilli flecks(3 tsp), and red chilli powder(1/2 tsp)and continue cooking over medium heat. 3 minutes.

Add the ambarella to the simmering liquid.

adding the sliced ambarella into the sweet and spicy ambarella gravy.

Make sure there is enough water covering the ambarella, if not pour more water and let the curry simmer over medium heat until the gravy turns to dark amber.

This would take some time as the ambarella curry is thick and takes longer to soften.

Season with salt while the curry cooks.

sweet and spicy ambarella curry with red chilli flakes.

Serve warm with your favourite rice and curry dishes.

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ambarella curry(june plum).

Sweet and Spicy Ambarella Curry(Sri Lankan).

Yield: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ambarella curry is also known as June plum.

This ambarella curry is more sweet and spicy almost like an ambarella chutney.

This June plum fruit curry is a vegan, vegetarian curry that combines the two most popular flavours into one.

The sweet and spicy flavour of this Ambarella curry is addictive and perfect for your rice and curry.

Ingredients

  • 3 tablespoons of oil
  • A sprig of curry leaves(substitute with a bay leaf)
  • 3 cardamom pods
  • 1″ cinnamon stick
  • 1 large onion finely sliced
  • 1 green Chilli chopped
  • 3 teaspoons Chilli Flecks
  • 250g of Ambarella, Peeled and cut into halves
  • Salt to season
  • 1 cup sugar
  • 2 cups of water

Instructions

    How to clean and cut Ambarella(June plum).

    If it’s from a large Ambarella treeIf the Ambarella is large in size, use a cleaver to cut the ambarella in half.

    You might have to slam the fruit hard on a steady surface for the fruit to split in two.

    And then peel off the skin, rinse with water, and use.

    If the ambarella is from a bud tree.

    The ambarella from a budding tree is not so large and you can cook them whole without splitting.

    Just remove the skin, rinse and cook.

    Over medium heat, add oil(3 tbsps)to a pan.

    Once the oil heats, add the curry leaves( a sprig), cardamom pods(3), and cinnamon(1″).

    Add the sliced onion(1 large), green chillies (1 chopped), and mustard seeds.

    Cook for further 2 minutes over low heat or until the mustard seeds pop.

    Pour in water(2 cups, add more if needed), followed by sugar(1 cup), and cook over medium heat.

    While the liquid slow simmers, add chilli flecks(3 tsp), red chilli powder(1/2 tsp)and continue cooking over medium heat. 3 minutes.

    Add the ambarella into the simmering liquid.

    Make sure there is enough water covering the ambarella, if not pour more water and let the curry simmer over medium heat until the gravy of turns to dark amber.

    This would take some time as the ambarella curry is thick and takes longer to soften.

    Season with salt while the curry cooks.

    Serve warm with your favourite rice and curry dishes.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 1mgSodium: 167mgCarbohydrates: 54gFiber: 1gSugar: 52gProtein: 1g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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Roberta Vaughan Saunders

Tuesday 14th of December 2021

There was no photo of the uncooked fruit used So I know what to buy when I visit the Asian store

jehan

Thursday 16th of December 2021

Hi Roberta, thank you for your message. I'll add the photos when as earliest as possible. meanwhile just type"ambarella"on google and you will get the pictures on how they look. hope this helps. regards, J

Raunaq

Friday 2nd of July 2021

Thanks for the recipe. It was amazing. I just substituted sugar with kithul jaggery and added less of it as I don’t like it too sweet. Loved the flavour.

jehan

Saturday 3rd of July 2021

Hi Raunaq, You are most welcome! Adding jaggery works as well. could you please leave a rating on the recipe card? Thank you Regards J

Rasakama

Tuesday 6th of December 2016

Tempting. I make this curry little differently. I should try your way next time. Thanks for the recipe.

jehan

Thursday 5th of January 2017

I hope you do, this is more sweeter.

jehan

Thursday 5th of January 2017

This is more towards the sweet side and how my mom and grandmom makes it, I'm sure yours is tasty too.

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