Mangosteen Pickle
Makan Tengah Hari • Malaysia
How to Make Mangosteen Pickle (Traditional & Healthy Version)
Mangosteen Pickle, known locally as Acar Manggis, is a vibrant and tangy Malaysian vegetarian dish enjoyed especially in the southern regions, influenced by the South Indian community. This uniquely local pickle uses fresh mangosteen—a tropical fruit prized for its sweet and slightly tart flesh—combined with aromatic spices, mustard seeds, and local ingredients like pandan leaves and fresh chili. The result is a crunchy, aromatic, and mildly spicy condiment that brightens up any Malaysian lunch spread. Pickling is a time-honored tradition in Malaysia, reflecting the multicultural heritage of the nation. Mangosteen Pickle stands out for its burst of flavors and its ability to balance sweetness, acidity, and spice while showcasing local produce. It’s often served as an accompaniment to rice dishes, banana leaf meals, or even enjoyed on its own. This recipe is designed to be both authentic and health-conscious, making it perfect for those tracking calories and seeking nutritious, flavorful Malaysian cuisine.
Bahan-bahan(untuk About 1/2 cup per serving, suitable for a Malaysian lunch side)
- 6-8 pieces Fresh mangosteen (peeled and seeded (manggis))
- 2 Red chili (thinly sliced (cili merah))
- 1 teaspoon Mustard seeds (biji sawi)
- 1/2 teaspoon Fenugreek seeds (halba)
- 1/2 teaspoon Turmeric powder (serbuk kunyit)
- 2 tablespoons White vinegar (cuka)
- 1 tablespoon Brown sugar (gula perang)
- 1/2 teaspoon Salt (garam)
- 1 Pandan leaf (knotted (daun pandan), optional for aroma) - pilihan
- 1 stalk Lemongrass (bruised (serai), optional for flavor) - pilihan
Arahan
- 1
Peel the mangosteen and remove the seeds. Slice the flesh into bite-sized pieces and set aside.
5 minutes
Use gloves to avoid staining your hands and ensure mangosteen is firm but ripe.
- 2
In a dry pan, toast mustard seeds and fenugreek seeds on medium heat until they start to pop and release aroma.
3 minutes
Keep stirring to prevent seeds from burning.
- 3
Add sliced red chili, turmeric powder, knotted pandan leaf, and bruised lemongrass to the pan. Stir for 1-2 minutes until fragrant.
2 minutes
Add more chili for extra heat or omit for milder taste.
- 4
Pour in the vinegar and add brown sugar and salt. Stir until sugar dissolves and the mixture simmers.
5 minutes
Adjust vinegar or sugar to balance tang and sweetness to preference.
Kenapa hidangan ini sihat
This dish is a healthy choice because it utilizes fresh fruit, natural spices, and minimal added sugar. The absence of deep-frying and heavy oils makes it suitable for calorie-conscious eaters. Vinegar aids digestion, and the fiber from mangosteen helps promote satiety. It’s also free from animal products (vegan adaptable) and naturally gluten-free, fitting various dietary preferences.
Mangosteen Pickle is naturally low in calories and fat, making it a light side dish for lunch. Mangosteen is rich in vitamin C, fiber, and antioxidants, while spices like turmeric and fenugreek offer anti-inflammatory properties. The use of minimal oil and the addition of aromatic herbs such as pandan and lemongrass boost flavor without adding excess calories. This vegetarian recipe is also cholesterol-free and contains no refined sugar, supporting a healthy diet.
Petua
- 💡Tip 1: Choose mangosteens that are firm to ensure the fruit maintains its texture after pickling.
- 💡Tip 2: For a deeper flavor, let the pickle marinate overnight before serving.
- 💡Tip 3: Add a few curry leaves for extra aroma if desired.
Penyimpanan & hidangan
Store Mangosteen Pickle in a clean, airtight glass jar in the refrigerator. Best consumed within 3-5 days for optimal freshness and crunch. Always use a clean spoon to avoid contamination.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 40.0 kcal |
