Ambazhanga Achar / Hog Plum Pickle

Ambazhanga Achar / Hog Plum Pickle

Ambazhanga Achar / Hog Plum Pickle

Ambazhanga Achar / Hog Plum Pickle

Ambazhanga Achar / Hog Plum Pickle is one of the most popular pickles used in Kerala. Pickles are made and kept at every house hold for future use. Pickle goes with every meal and it adds so much of depth and flavors to the meals  as well.

Ambazhanga Achar / Hog Plum Pickle

Ambazhanga Achar / Hog Plum Pickle is readily available in the market place and the home cooked version is always the best. One of the important accompaniment for sadya’s (Onsadya) as well.

Ambazhanga Achar / Hog Plum Pickle

Do try out this simple and easy Ambazhanga Achar / Hog Plum Pickle recipe and do let me know your comments.

Ambazhanga Achar / Hog Plum Pickle

Ambazhanga Achar / Hog Plum Pickle Recipe

Ingredients

  • Ambazhanga or hog plum- 300 gms
  • Mustard oil – 2 Tbsp
  • Ginger – 1 Tbsp,sliced
  • Garlic – 5 cloves, crushed
  • Green chilly- 2 slit
  • Mustard seeds – 1 Tsp
  • Dry chilly- 2 each
  • Curry leaves- 1 sprig
  • Turmeric– 1 Tsp
  • Chilly powder -1 Tsp
  • Kashmiri chilly powder- 1/2 Tsp
  • Fenugreek powder or Uluva podi- 1/2 Tsp
  • Asafoetida or kayam or hing – 1/2 Tsp
  • Vinegar -2 Tbsp
  • Salt to taste

Directions

  1. Wash and cut open the ambazhanga or hog plum.
  2. Remove the seeds and cut into thick slices.
  3. Sprinkle generous amount of salt and mix well.
  4. Leave this over night.
  5. Next day, squeeze to remove the water and set aside.
  6. In a skillet, heat oil and add mustard seeds.
  7. Let it splutter and add curry leaves and mustard seeds.
  8. Add sliced amabazhanga or hog plum and saute on slow fire.
  9. Add garlic and ginger and continue to saute.
  10. In the mean time, in a different pan, heat mustard  oil and cook the powdered spices.
  11. When the mustard oil is hot, add turmeric, Kashmiri red chilly and chilly powder.
  12. Cook on a slow slow fire until the raw flavor goes off.
  13. When ambazhanga becomes tender, add vinegar.
  14. Cook for 2 minutes.
  15. Then add, the cooked powdered spices into the ambazhanga.
  16. On slow fire, cook for another 5 more minutes and remove.

Note: Be mindful of the amount of salt you add, if you think you have added over salt then remove the salt before you start cooking.

Similar Recipes..

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Mango Pickle

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Bone Appetite & Happy Cooking

 

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