Hog plum pickle(Ambade nonche)

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KONICA MINOLTA DIGITAL CAMERA                                         Ready to serve Hog plum pickle

Time taken: around a day

Stays for -2-3 Months when stored in fridge

Hog plum in english is Ambade in konkani and Amtekayi in kannada.  Hog plums contain vitamin a and c which is essential to maintain ligaments, hair, skin and tendons.Vitamin A is needed to maintain eye health and also to maintain immune system.Both vitamins are  natural antioxidants protecting your body from damage from free radicals. We prepare a dish called “Menkai” which i have already put up on this blog and today i would like to put up instant hog plum pickle which can be relished with curd rice and dal .  It is green in colour and when tender we can chop it into half and the pickle with seed will be very yummy.  But now that it is little more than tender (the seeds have hardened) and i had to chop of the pulp with skin and prepare this pickle.  Here is my version of the pickle.KONICA MINOLTA DIGITAL CAMERA                                                         Fresh Hog plumsKONICA MINOLTA DIGITAL CAMERA                                                          Chopped Hog plums

 What you need to have:

1. Chopped Hog plums – 2 cups(used only pulped skin since not tender)

2. Table salt – 2 tablespoon

3. Red chili powder – 2 and 1/2  tablespoon

4. Mustard dal – 2 tablespoon

5. Fenugreek seeds – 1/4 teaspoon

6. Asafoetida powder(soft)-  size of a peanutKONICA MINOLTA DIGITAL CAMERA                                            Ingredients of pickle masala powder

What you do with what you have:

1. Wash and pat dry Hog plums and chop of the skin and cut it into bite size pieces, transfer it to a wide bowl and  add salt to it and keep it aside over night.  Stir with a dry spoon to combine well.KONICA MINOLTA DIGITAL CAMERA                              Chopped Hog plums with a couple of seeds just crushed KONICA MINOLTA DIGITAL CAMERA                                     Salt being added to chopped hog plums

2. Place a spatula with 1 teaspoon of cooking oil it on medium flame.  When heated add  asafoetida to  it and fry till done.KONICA MINOLTA DIGITAL CAMERA                                           Asafoetida being fried in oil

3. Just transfer it  to another plate and in the same oil fry fenugreek seeds till done.(do not over fry since it will turn bitter.)

                                        Fenugreek seeeds being fried in oil

4. Place all the fried ingredients in a separate plate.KONICA MINOLTA DIGITAL CAMERA                                               All ingredients in a plate

5. On cooling, powder it in the mixer to a  medium fine consistency.KONICA MINOLTA DIGITAL CAMERA                                             All ingredients being powdered

6. On cooling mix it to the chopped and salted  hog plums from step-2 to it.  Place a spatula with 1 teaspoon of cooking oil in it.  Add  mustard seeds to it.  When it splutters, add asafooetida to it.  On cooling pour it into hog plums pickle and mix it well with a wooden spatula.KONICA MINOLTA DIGITAL CAMERA                              Ready to serve Hog plums pickle (Ambade nonche)

Time taken: around a day

Stays :for 3 months when stored in fridge

Good to remember: 1. Use fresh hog plums for better results.

2. powder the masala a little less than fine  is also for taste.

3. Do not add more salt and can always add at the end on checking for salt.

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