Acar Buah Jeruk & Kering (Spicy Pickled Dried & Preserved Fruits)

Acar Buah Jeruk & Kering


500 grams Assorted Dried & Preserved Fruits
50 Grams Raisins
1 tsp Mustard Seeds
4 Shallots, peeled, halved
3 Garlic, peeled, halved
1 inch Ginger, julienned
2 Fresh Red Chilies, seeded, halved
2 Cinnamon Sticks
1 tsp Cumin Powder
1/4 tsp Aniseed Powder
1/4 tsp Turmeric Powder
2 to 3 Tbsp Palm Sugar/Gula Jawa
3 to 4 Tbsp White Vinegar
Sea Salt, to taste
Peanut Oil

Spice Paste
25 grams Dried Chilies, cut into smaller pieces, soaked with boiling water for 15 minutes, drain well
3 Shallots, peeled & chopped
2 Cloves Garlic, peeled, chopped


For the dried & preserved fruits:
If the dried and preserved fruits are not moist or soft, then soak them with warm water for about 5 minutes, drain and discard the water.

Pound or process the soaked dried chilies, shallots and garlic until you have a very fine paste.
Heat about 4 Tbsp of peanut or vegetable oil in a saucepan, wok, or pot over medium heat. When the oil is hot, add the mustard seeds and stir fry for few seconds and drop in the cinnamon sticks. Then mix in the spice paste. Stir-fry until the spice paste is fragrant. Add the shallot, garlic, ginger, and fresh chilies, stir and mix well for a minute or two. Then add in the ground cumin, aniseed, and turmeric. Stir and mix well for a couple of minutes.

Mix in the raisins, dried & preserved fruits and stir until well combine for about 3 to 4 minutes. Add the palm sugar, stir until the sugar has dissolves, then season with a little sea salt, if necessary. Lastly add the vinegar, stir until all the ingredients are well combine. Remove from the heat, let it cool and store in an airtight container.


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