Ambarella Chutney ඇඹරැල්ලා චට්නි හරිම රසට ලේසියෙන්ම ලාබෙට හදන විදිහ

Ambarella Chutney - ඇඹරැල්ලා චට්නි
ඇඹරැල්ලා ග්‍රෑම් 850 - 850g Ambarella
සීනි ග්‍රෑම් 400 - 400g Sugar
තලාගත් ඉඟුරු - Ginger
කුරුඳුපොතු - Cinnamon stick
කරාබු නැටි - Cloves
එනසාල් - Cardamom
රස පදමට ලුණු - Salt to taste
මිරිස් කුඩු මේස හැඳි ½ -½ tbsp Chili Powder
ගම්මිරිස් කුඩු හැඳි ½ -½ tbsp Black Pepper Powder
වතුර කෝප්ප 1 -1 Cup water
Spondias dulcis is most commonly used as a food source. In West Java, its young leaves are used as seasoning for pepes. In Costa Rica, the more mature leaves are also eaten as a salad green though they are tart. However, it is most commonly used for its fruit.
The fruit may be eaten raw; the flesh is crunchy and a little sour. According to Boning (2006): "The fruit is best when fully colored, but still somewhat crunchy. At this stage, it is eaten with shrimp paste, a thick, black, salty-sweet sauce called hayko in the Southern Min dialect of Chinese. It is an ingredient in rujak in Indonesia and rojak in Malaysia. The juice is called kedondong in Indonesia, amra in Malaysia, and balonglong in Singapore.
The fruit is made into preserves and flavorings for sauces, soups, braised and stews. In Fiji it is made into jam. In Samoa and Tonga it is used to make otai.
In Sri Lanka the fruit is soaked in vinegar with chili and other spices to make acharu. In Vietnam the unripe fruit is eaten with salt, sugar, and chili, or with shrimp paste. Children eat the fruit macerated in artificially sweetened licorice extract. In Jamaica, it is mostly considered a novelty, especially by children. It can be eaten with salt or made into a drink sweetened with sugar and spiced with ginger. It is also used to make juice in Grenada. In Trinidad and Tobago, it is curried, sweetened, salted, or flavored with pepper sauce and spices. In Suriname and Guyana, the fruit is dried and made into a spicy chutney, mixed with garlic and peppers. In Thai cuisine both the fruits and the tender leaves are eaten.
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