Hello Hive friends, I have a sour kedondong fruit, I don't like to eat it just like that, even my wife doesn't want to. So we usually process this kedondong fruit into pickles. But this time I will make this keodndong into a Asinan, namely spicy, sour and sweet pickles. All of these combinations are perfect to enjoy on a very sunny day. How to make it is also simple and you can see it below.

The ingredients I need to make this dish are;

1. 500 grams of kedondong that I picked from my own garden this afternoon

2. 1 unripe or half-ripe papaya so that the texture is not too soft

3. 3-5 red chilies (the spiciness can be adjusted according to the level of tolerance)
4. 150 grams of palm sugar
5. 1 tablespoon of granulated sugar

6. ½ tablespoon of salt
7. 1 teaspoon of tamarind

8. 1 liter of water

9. 4-5 pieces of Kasturi oranges

And let's make this dish.:

1. The first thing I do is peel the papaya and see the color which shows that this papaya is really half-ripe. After that I wash the papaya until clean then I roughly grate it lengthwise as in the picture. This is so that when the pickle is ready, the papaya with a slightly rough texture like this is not difficult when entering the mouth but also cannot be drunk like a smoothie because the resulting taste is spicy so enjoying it slowly is the recommended choice.

2. After the papaya I grated the kedondong fruit. No need to peel it so that it is not too sour. After I soaked it in water while cleaning it then I grated it roughly like the papaya.

3. After that I prepared the fine spices first, namely red chili, granulated sugar and salt, I blended it finely and I mixed a little water into it.

4. After the chili was smooth then I put it back into the water pan, don't forget I added palm sugar, and tamarind to it and I cooked it over medium heat. Boil until boiling.

5. After boiling, immediately remove and pour into the papaya and kedondong container. This aims to slightly eliminate the sour taste of the kedondong fruit and make the fruit ripe. In addition, the spices that are boiled are so that the spices are perfectly absorbed into the fruit flesh. After that I squeezed a little bit of the Kasturi orange then I cut the rest of the orange into two parts and put it in the container so that it is not too sour. And this step actually creates a fresh sensation in the mouth later.

6. Close the container and after it has cooled, put it in the refrigerator but not in the freezer. After it has cooled, take a little bit at a time and enjoy it slowly. I call this dish spicy, sour, sweet pickles because this is the real picture of the dish I made.

And this dish is very suitable to be enjoyed during the day and enjoyed in a cold state, spicy sweet pickles are ready to accompany your days. Greetings from tomidiwirja, Indonesia

Processing sour Kedondong fruit to make it tastier | Ecency