Ambarella or June plum cooked into a delicious curry

This ambarella curry is more sweet and spicy almost like an ambarella chutney.

If you are searching for a recipe that uses June plum, try this easy vegetarian and vegan curry.

This Ambarella curry’s sweet and spicy flavour is addictive and perfect for your rice and curry.

June plum or Ambarella is also known as…

I went in search of the English name for Ambarella and came up with,
Malay apple,
Golden apple,
Hog plum, and many unpronounceable names depending on the region.

Whatever the name we use, I think Ambarella is an underrated fruit because when cooked it adds a whole new dimension to simple fare. 

Does anyone remember the method of cracking them open using the door frames? and the accharu?

I sure do, they were always a group affair with siblings and cousins pitching in and the tree climbing involved.

Nowadays, Kids don’t need to climb to get to these because you get the short bud trees. easy access.

There is simply no excuse, not to try this, EXCEPT for cleaning the fruit.

What to serve with Ambarella(June plum)curry.

• Serve with any rice dish, here are a few.
  • teriyaki chicken fried rice.
  • Regular white rice.
  • coconut rice.
  • Sri Lankan Yellow Rice(turmeric rice)
  • Indian fragrant ghee rice(nei choru).
  • egg biryani (one-pot rice dish/stove-top)
    
• Try these vegetarian curries with the ambarella curry.
  • cabbage curry with coconut milk
  • Sri Lankan Dhal(red lentil)spinach curry
  • Sri Lankan Dhal curry(parippu, dal, daal).
  • sweet potato curry(sri Lankan, bathala curry).

• Meat, chicken and seafood curries to pair with Ambarella curry.
  • Sri Lankan chicken curry.
  • bistek(Sri Lankan bisteak)
  • Slow-cooked beef curry(like my grandmother makes).
  • Sri Lankan canned fish curry(tin fish).

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More recipes like Ambarella curry.

Sri Lankan-mildly spiced Pineapple curry.

spicy pineapple curry | Sri Lankan, Sinhalese style.

sinhalese mango curry(amba maluwa).

Sweet and spicy Mango curry(Sri Lankan)

Apple curry(vegetarian, vegan).

Storing

Use an old canister as it stains. use a glass container with a lid. refrigerate and consume within 2 days.

Freezing

It can be frozen for up to a week.

Reheating

Add a few tablespoons of water and simmer over a stovetop to warm. you can also microwave covered with a lid as the ambarella curry splatters.

RECIPE DIFFICULTY- EASY

The ingredients to cook ambarella(June plum)curry.

Ingredients mentioned below use standard measuring cups and spoons.

3 tablespoons of oil

A sprig of curry leaves(substitute with a bay leaf)

3 cardamom pods

1″ cinnamon stick

1 large onion finely sliced

1 green chilli chopped

3 teaspoons chilli Flecks

1/2 a teaspoon of red chilli powder

250g of Ambarella, Peeled and cut into halves

Salt to season

1 cup sugar(reduce to 1/2 a cup if you need the sweetness)

2 cups of water(add more if needed to soften the fruit)

How to make Ambarella Curry(Sri Lankan).

How to clean and cut Ambarella(June plum).

If it’s from a large Ambarella tree
If the Ambarella is large, use a cleaver to cut the ambarella in half.

You might have to slam the fruit hard on a steady surface for the fruit to split in two.

And then peel off the skin, rinse with water, and use.

If the ambarella is from a bud tree.

The ambarella from a bud tree is not so large; you can cook them whole without splitting.

Just remove the skin, rinse and cook.

Over medium heat, add oil(3 tbsps)to a pan.

Once the oil heats, add the curry leaves( a sprig), cardamom pods(3), and cinnamon(1″).

Add the sliced onion(1 large), green chillies (1 chopped), and mustard seeds.

Cook for 2 minutes over low heat or until the mustard seeds pop.

Pour in water(2 cups, add more if needed), followed by sugar(1 cup), and cook over medium heat.

While the liquid slowly simmer, add chilli flecks(3 tsp), and red chilli powder(1/2 tsp)and continue cooking over medium heat. 3 minutes.

Add the ambarella to the simmering liquid.

Make sure there is enough water covering the ambarella, if not pour more water and let the curry simmer over medium heat until the gravy turns to dark amber.

This would take some time as the ambarella curry is thick and takes longer to soften.

Season with salt while the curry cooks.

Serve warm with your favourite rice and curry dishes.

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