• Prep Time 5 minutes
  • Cook Time 5 minutes
  • Serving For 8 people
  • Difficulty Easy

Recipe Description

This sweet, sour, and spicy dried fruit acar goes along well with pilaf and curries. This recipe was first published in Flavours magazine. 

Recipe Ingredient

  • 60 ml cooking oil
  • 250 g shallots (chopped)
  • 5 cloves garlic (finely chopped)
  • 10 cm ginger (finely chopped)
  • 2 tbsp cili boh
  • 2 tbsp curry powder
  • 300 g sugar
  • 300 ml white vinegar
  • 100 ml water
  • 150 g dates (pitted and chopped)
  • 100 g raisins
  • 100 g prunes
  • 100 g glace cherries
  • 100 g dried limes
  • 50 g apricot (quartered)
  • salt to taste
  • sesame seeds for garnish


  1. Heat oil in a wok and sauté the shallots, garlic, ginger, cili boh and curry powder till fragrant. Add the sugar, vinegar and water, and simmer till oil rises to the surface.
  2. Add the dried fruits and stir till gravy is thick. Add salt to taste then leave to cool. Sprinkle some sesame seeds and serve.
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