Recipe Description
This sweet, sour, and spicy dried fruit acar goes along well with pilaf and curries. This recipe was first published in Flavours magazine.
Recipe Ingredient
- 60 ml cooking oil
- 250 g shallots (chopped)
- 5 cloves garlic (finely chopped)
- 10 cm ginger (finely chopped)
- 2 tbsp cili boh
- 2 tbsp curry powder
- 300 g sugar
- 300 ml white vinegar
- 100 ml water
- 150 g dates (pitted and chopped)
- 100 g raisins
- 100 g prunes
- 100 g glace cherries
- 100 g dried limes
- 50 g apricot (quartered)
- salt to taste
- sesame seeds for garnish
Instructions
- Heat oil in a wok and sauté the shallots, garlic, ginger, cili boh and curry powder till fragrant. Add the sugar, vinegar and water, and simmer till oil rises to the surface.
- Add the dried fruits and stir till gravy is thick. Add salt to taste then leave to cool. Sprinkle some sesame seeds and serve.
