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You are here: Home / Recipes / PICKLES / Hog plum Pickle | Amtekayi Uppinakayi

Hog plum Pickle | Amtekayi Uppinakayi

December 4, 2018

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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.

hog plum 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.

spicy hog plum pickle

hog plum pickle
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Hog plum Pickle | Amtekayi Uppinakayi

This hog plum pickle is usually prepared in the season of hog plums in coastal region.
Prep Time1 hour hr
Cook Time15 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Pickle
Cuisine: Indian
Servings: 500 gm
Author: Sumana

Ingredients

  • Hog plums- 10-12 nos.
  • Crystal salt- 1/4 cup + 1/4 cup
  • Mustard seeds- 1 tbsp
  • Cumin seeds- 1 tsp
  • Fenugreek seeds- 1 tsp
  • Red chillies(Byadagi)- 10 nos.
  • Red chillies(Guntoor)- 15 nos.
  • Asafoetida- 1/2 tsp
  • Water- 1.5 cups
  • Cooking oil- 3 tsp

Instructions

Preparation

  • Wash the hog plums under running water, wipe them using a dry kitchen towel. Spread them under fan and let them dry. Once done, trim the edge and make pieces. You can include the seed too.
    hog plum pickle preparation step 1
  • Next add a layer of hog plum pieces followed by crystal salt in to a glass jar. Continue this process till all the pieces are over. Keep this jar covered for about 3 to 4 days.
    hog plum pickle preparation step 2

Method

  • When you find the hog plum pieces soft, you can begin the process of pickling. So on the day of pickling, boil 1.5 cups of water adding 1/4 cup of salt. Let boil and reduce 1 cup. Let this salt water cool down.
    hog plum pickle preparation step 3
  • Next in a pan add mustard, fenugreek and cumin seeds. In medium flame roast these spices with constant stirring.
    hog plum pickle preparation step 4
  • Transfer these roasted spice and add red chillies to the same pan. Add 3 tsp of oil and roast them too. The chillies would puff up. Switch off the flame and let the roasted spices cool down.
    hog plum pickle preparation step 5
  • Include all these roasted spices in a mixer jar, add asafoetida and powder them together.
    hog plum pickle preparation step 6
  • Add the salt water prepared in step 1 little by little to the spice powder and grind to thick sauce consistency.
    hog plum pickle preparation step 7
  • Finally transfer the hog plum pices in salt to a wide bowl. Include the spice sauce prepared in above step and give a nice mix. Adjust consistency by including salt water.
    hog plum pickle preparation step 8
  • Palate tickling hog plum pickle is ready to serve with curd rice or matta rice ganji.
    tasty hog plum pickle

Notes

  • If the hog plums are tender, you can pickle whole hog plum. No need of cutting them in to pieces.
  • There should be no trace of water on hog plums. So ensure they are dry before pickling.
  • Choose the sour, tangy hog plums for pickling. They taste better in pickle.
  • Before roasting the spices, ensure the salt water has cooled down to room temperature.
  • You can start using the pickle immediately. This pickle lasts for more than a month outside refrigerator.
  • The golden rule while pickling is to avoid water. Always use dry spoon, bowl and pan in the process.
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