Coc Non Ngam (Sweet and Sour Pickled Ambarella) Recipe
Sweets and drinksPreservesVietnamAbout 30 minutes of preparation, 2 to 3 days of steeping
A jar of pickled young ambarella stays crisp, sweet, sour and lightly hot, and it keeps in the fridge for snacking. The hard part is that the fruit softens easily and the brine can develop a film if the work is careless.
The peeled fruit soaks in lightly salted water for 15 minutes, then drains. The syrup has to cool completely before it goes into the jar.
This batch weighs about 875g, at roughly 45 calories per 100g.
Method
Peel 500g young ambarella and either halve the fruit or score it deeply all over.
Soak the fruit in water with 1 teaspoon salt for 15 minutes, then lift it out and drain.
Boil 270g kOBE Monk Fruit Blend with 100ml water into a syrup and let it cool completely.
Pack the fruit into a jar and add a few slices of fresh chili for heat. Pour in the syrup until the fruit is covered and seal the lid.
It is ready after 2 to 3 days.
Tips
Mature ambarella works too, though the result is sharper.
Store the jar somewhere dry and cool out of direct sun, and the fridge keeps the fruit crisp for longer.
The lid goes straight back on every time fruit is taken out.
The syrup has to be completely cold before it goes into the jar, since warm syrup softens the fruit on contact.
The jar has to be completely dry, because any water left inside brings a film to the surface within days.
Every piece has to sit fully under the syrup, since anything above the surface darkens and softens first.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.