2 
i 
4. All the ahoTe articles may be preserved in vinegar. In 
addition to the above articles, the following may be uoed:- 
Limau asam, Bawang puteh, Hmbot (Palm cabbage), Green chilli. 
Ginger, Papaya, etc, (Ahmad) 
5. Put 3ili«blng in boiling hot syrup of sugar and then keep. 
This will keep for a long time, a year or more. Strictly speak- 
ing this is not an achar. but a TjTanisoan (sweets). According 
Mohamed Nur the following ire also prepared in this way;- Seeds 
of half ripe fruits of Kabong (arenga saccharifera), flesh of 
Buah Pala (Kutroeg), fruits of Llmati Kasturi,. Kulet of Limau Bali 
(Pumelo) Limau Kerinket (Triphasia trlfolia, P. Wilson), fruit of 
Betek Rambeh (i.e. Betek gantong or Papaya with flowers on long, 
pendulous peduncles), Bunga Betek Rambeh, Nanas, Nangka (both pips, 
as well as the skin after the removal of the duri ), Sukun (young 
fruits of Actocarpus communis), etc. 
6. Aohars of Timum, Bawang merah, Limau aaam and Hubong are also 
made by cooking. Lisiau asam is first boiled to got rid of its 
acidity and then preserved in salt water. (ahmad) 
7. Hanga is cooked with a few chillies, sugar, and ghee (olarified 
butter) and is ceirved (at big feaste) as Pachree (which I suppose 
is a kind of achar or appetiser). Pachree can be made also of 
Brinjals and Pineapple) (Mohamed Hur) 
8. Limau ICasturi and Limau Klpis are salted and moistened with 
a little water and kept for ten to fifteen days, after which the 
achar is ready to be eaten (Mohamed Hur). 
9. Dry the two above limes, fry them in coconut oil and Rumpah 
tumie, and eat. Rmapah tuiTiis is a massala consisting of a 
mixture of various articles. The shopkeepers mix them at the time 
of selling, or the women direct them to mix according to their own 
taste. (Mohamed Kur) 
10. Put Bilimbing in boiling hot water and then add some salt. 
After keeping it bottled for about 3 or 4 days, the achar is ready 
to be eaten. This may served with the addition of little Kttaoheu 
chillies (Mohauaed Hur). 
