I went in search of the English name for Ambarella and came up with Malay apple, Golden apple, June plum, hog plum and a whole bunch of unpronounceable names depending on the region .
Whatever the name we use, I think Ambarella is an under-rated 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 acharus?
I sure do, they were always a group affair with siblings and cousins pitching in and the tree climbing involved.
Now a days, Kids don’t need to climb to get to these because you get the short bud trees, easy access.
Anyway, back to the recipe, this is my mom’s and mom in-law’s the combination of sweet and spicy makes it a favorite with the kids.
There is simply no excuse, not to try this, EXCEPT for the cleaning of the fruit.
What you will need
250g of Ambarella, Peeled and cut into halves
1 Green Chilli
3 Teaspoon Chilli Flecks
1 Teaspoon Salt
1 Cup Sugar
4-5 Curry Leaves
3 Cardamom Pods
1/2 Cinnamon Stick
3 Tablespoons of Oil
2 cups of water
On medium heat add oil, once the oil is heated add the Curry leaves, Cardamom Pods and Cinnamon Stick, gently cook to draw out flavor.
Add the onions and mustard seed, cook until onions turn translucent.
Once the onions are translucent ,add the water and Sugar.
Add an extra spoon of chilli flecks and green chillies, Cook under medium heat.
Once the water and sugar have turned to dark amber.
Add the Ambarellas, a cup of water and Salt to taste, until the fruits are cooked through.
This is me falling into temptation before the curry cools off and getting my tongue burnt. Ouch…