10 pieces pickled sweet limes – cut into halves
50g buah kurma (the variety usually eaten to break fast during Ramadan)
50g pickled nutmeg slices
Spices (A) – Slice thinly then dry in the sun for 1 hour:
3 cloves garlic
1/2 tsp turmeric or kunyit powder
2 sections of a star anise ( bunga lawang )
4cm piece cinnamon stick
Combine spices (B):
2 tbsp chilli boh
1 tsp turmeric powder
2 cloves garlic – pound finely
2 shallots – pound finely
80ml good quality rice vinegar
1 1/2 tbsp lime juice
4 tbsp oil
2 tbsp honey/sugar or to taste
1/2 tsp salt
Heat oil and saute sliced shallots, ginger and garlic and add turmeric powder. Dish out and leave aside. Keep remaining oil in the wok.
Reheat oil, add star anise, cinnamon and cloves. Add the combined ingredients (b) and fry until aromatic. Add in vinegar, water and lime juice and simmer for 1 to 2 minutes.
Return the fried ingredients (a) to the wok. Add honey or sugar, and salt to taste. Leave to cool slightly. Stir in the fruits and mix well. Leave the lime acar to cool completely before storing in clean, dry bottles.