📸 Image coming soon for Buah Pelam Pickle
Jeruk Mangga
Makan Tengah Hari • Malaysia
How to Make Buah Pelam Pickle (Traditional & Healthy Version)
Buah Pelam Pickle, a classic Malaysian vegetarian dish, celebrates the vibrant flavors of buah pelam (mango) in a tangy, spicy, and aromatic pickle. Deeply rooted in South Indian communities within Malaysia, especially in Penang and Kedah, this pickle is a staple during lunch, adding zest and nutrition to any meal. The dish showcases Malaysia’s multicultural cuisine, blending Indian spices with local ingredients like pandan and lemongrass for a uniquely Malaysian touch. Traditionally prepared in households, Buah Pelam Pickle is enjoyed for its refreshing taste and ability to complement rice and curries. The pickle’s balance of sour, sweet, and spicy notes creates a tantalizing experience. Using fresh mangoes, curry leaves (daun kari), and a medley of spices, this recipe avoids heavy oils, making it health-conscious and ideal for calorie trackers. It’s a great choice for those seeking authentic Malaysian flavors without compromising on health. The dish’s popularity during festivals and family gatherings highlights its cultural significance, making it a cherished addition to Malaysian lunches.
Bahan-bahan(untuk Half cup per serving)
- 1 large Buah pelam (raw mango) (peeled and sliced)
- 1/2 tsp Serbuk kunyit (turmeric powder)
- 1 tsp Serbuk cili (chili powder)
- 1/2 tsp Bijir sawi (mustard seeds)
- 8 leaves Daun kari (curry leaves) (fresh)
- 1 stalk Lemongrass (serai) (finely sliced) - pilihan
- 1 small Pandan leaf (tied in a knot) - pilihan
- 1 tbsp Minyak masak (cooking oil) (use canola or sunflower for health)
- 1/2 tsp Garam (salt)
- 1/2 tsp Gula (sugar) (optional, to balance taste) - pilihan
- 1 tbsp Vinegar (cuka) (apple cider or rice vinegar)
Arahan
- 1
Wash, peel, and slice the buah pelam (raw mango) into thin strips or cubes.
5 minutes
Choose firm, green mangoes for a crisp texture.
- 2
Heat minyak masak (cooking oil) in a pan. Add bijir sawi (mustard seeds) and let them crackle.
3 minutes
Ensure oil is hot before adding mustard seeds for best flavor.
- 3
Add daun kari (curry leaves), lemongrass (serai), and pandan leaf. Sauté until fragrant.
2 minutes
Pandan and lemongrass add a unique Malaysian aroma.
- 4
Add sliced mango, serbuk kunyit (turmeric powder), serbuk cili (chili powder), salt, and sugar. Stir well.
5 minutes
Mix thoroughly so mangoes are evenly coated with spices.
Kenapa hidangan ini sihat
This pickle is a healthy choice because it relies on fresh, local produce and traditional spices, avoiding preservatives and excess oil. The use of mangoes and natural flavorings provides essential nutrients and antioxidants. It’s vegetarian, low-fat, and adaptable for vegan and diabetic-friendly diets. Malaysian ingredients like lemongrass and pandan enhance nutrition while keeping calories in check.
Buah Pelam Pickle is rich in vitamin C from mangoes, boosting immunity and aiding digestion. Turmeric provides antioxidants and anti-inflammatory benefits. Curry leaves supply iron and fiber, while lemongrass and pandan add micronutrients. Using minimal oil keeps the fat content low, making this dish suitable for calorie-conscious diets. The vinegar aids in digestion and preserves the pickle naturally.
Petua
- 💡Tip 1: Use firm, unripe mangoes for the best crunch and tang.
- 💡Tip 2: Adjust chili powder to suit your spice tolerance.
- 💡Tip 3: Add a sprinkle of toasted sesame seeds for extra flavor and nutrition.
Penyimpanan & hidangan
Store in a glass jar in the refrigerator for up to 1 week. Ensure the pickle is cooled before sealing. Always use a clean, dry spoon to avoid contamination.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 40.0 kcal |
