Hog plum, a sour and tangy small version of raw mango is back here in the form of pickle. Yes, beautifully green, firm and sour hog plums have been found in the vegetable market last week. Which made me quite a happy girl for a moment. Because I never get hold of these little beauties here in UAE. So obviously a big bunch of fresh hog plums got in to my vegetable cart. It was quite a long since I had the palate tickling hog plum pickle, so my mind was lingering around that pickle. I set forth to prepare the same.
Making a pickle isn’t a single day process. It takes some time, like the veggie or fruit used needs to be in brine for few days. Here the cut hog plum is kept in brine (salt) for three to four days. During this time the sour hog plum absorbs salt, becoming tender and soft. This is when we can proceed to make actual pickle.
As soon as I bought these hog plums, same day I chopped and put them in brine. Because after a day or two the hog plum may get brown spots and become soggy. So it is always advisable to use veggie or fruit as fresh as possible for pickling process. As the cut hog plum absorbs salt, we can make thick spice plus red chillies sauce and mix with them.
This hog plum pickle is popular in Udupi as ” Ambade Adangayi” and if properly handled it can last more than a month. I have used mustard, cumin, fenugreek seeds and red chillies as primary spices in this pickle which are roasted and ground with salt water. This pickle is a perfect combo with curd rice and we love it to pair with almost everything.