Hog Plum (Ambade) Pickle
Ingredients
25 Hog Plums(420 gms)
Jaggery (210 gms)
1 Tbsp Cumin Powder
1 Tbsp Coriander Powder
1 Tbsp Turmeric Powder
2 Tbsp Red Chilli Powder
1 Tbsp Rock Salt
1/2 Cup Oil
1 Tbsp Mustard Seeds
2 strands Curry Leaves
Servings / Time
Medium sized jar / 40 Minutes
Preparation
1. Wash and peel the hog plums.
2. Add salt, chilli powder, turmeric powder, coriander powder, cumin powder and jaggery to the hog plums and keep aside for about 8 to 10 hours.
3. In a non stick pan on a medium flame, heat the above until the jaggery melts and the hog plums come to a slight boil.
4. Once ready, keep aside and let cool.
5. In a non stick pan heat oil, add mustard seed and curry leaves. Once the Mustard seeds crackle turn off the flame.
6. Let the oil cool. Oncea ready mix the oil with the hog plum mixture. Mix well.
7. Add the hog plum to tall glass jars. Consume after 2 - 3 days.
2. Add salt, chilli powder, turmeric powder, coriander powder, cumin powder and jaggery to the hog plums and keep aside for about 8 to 10 hours.
3. In a non stick pan on a medium flame, heat the above until the jaggery melts and the hog plums come to a slight boil.
4. Once ready, keep aside and let cool.
5. In a non stick pan heat oil, add mustard seed and curry leaves. Once the Mustard seeds crackle turn off the flame.
6. Let the oil cool. Oncea ready mix the oil with the hog plum mixture. Mix well.
7. Add the hog plum to tall glass jars. Consume after 2 - 3 days.
Comments
Post a Comment