- Yield: 6 servings
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Kamrakh lonji (or starfruit relish)
This Malaysian favorite does not resemble the "pickle" relish dominating the U.S. market. Nothing against pickle relish, but it has become "run of the mill," or (dare I say?!) "boring." Enter starfruit, which could never be described as boring. And "run of the mill" is laughable when it comes to this fruit. So a relish made with starfruit is, not surprisingly, great. Use it to top anything and everything a pickle relish would top, plus more.
- 2 large Florida starfruit
- 2 tbs vegetable oil
- 1 tsp cumin
- 1/2 tsp onion powder
- 1 clove garlic, minced
- 1/4 tsp turmeric
- 2 tsp coriander
- 1 tsp fennel seeds
- 1 tsp chili powder
- 1 tsp salt
- 1/3 cup sugar
- 1/4 cup water
With a vegetable peeler, trim the points of the starfruit. Slice into 1/4" slices, discarding the seeds. Set aside.
In a large saucepan over medium-high heat, add the oil and heat for 2 minutes.
Add all the spices. Stir to combine. Turn the heat to low.
Add the sugar. Stir until dissolved.
Add the starfruit slices and toss to cover. Cook 4 minutes, stirring occasionally.
Add the water. Bring to a boil, stirring occasionally, then simmer for 20 minutes.
Serve warm or refrigerate and serve chilled; covered, this relish can be kept up to 5 days in the refrigerator.