Mut Coc Cay (Spicy Ambarella Preserve), Sweetened with Monk Fruit

Method

1. Peel the outer skin from 1kg green ambarella and cut each fruit into quarters, with or without the pit. Scrape the ginger, rinse it and cut it into fine strands.
2. Dissolve 100g slaked lime in 2 liters water, let it settle for about 15 minutes, then pour off the clear liquid.
3. Soak the ambarella in the clear limewater for 3 to 4 hours, then rinse it several times in cold water until no lime smell remains and drain.
4. Toss the ambarella with 360g kOBE Monk Fruit Blend and leave it for 4 to 6 hours until it turns to liquid and soaks in evenly.
5. Set a large pot or pan over the heat, add the marinated fruit and cook over high heat. Once it boils, lower the heat and stir steadily.
6. When the mixture starts to thicken, add the ginger strands and 15g dried chili, and keep stirring until the syrup turns golden and sets completely, then turn off the heat.
7. Let it cool slightly, then transfer it to a glass jar and keep it in the fridge.

Tips

• Choose baby ambarella or small, even Thai ambarella.
• Keep to the stated soaking time, since too long leaves the fruit neither chewy nor translucent.
• Rinse the fruit very thoroughly after the limewater, as any lingering lime smell ruins the whole batch.
• Stir steadily over low heat once the mixture starts to thicken, since standing still scorches the bottom of the pot.
• Add the shredded ginger and dried chili once the syrup has thickened, as adding them at the start drives off their aroma.
• Quarter the fruit evenly so the whole batch takes up flavor at the same time, since mixed sizes leave some chewy and some dry.