Drop Down MenusCSS Drop Down MenuPure CSS Dropdown Menu

Saturday, 20 May 2017

Ambazhanga Achar / Hog Plum Pickle


15-18 hog plums/ ambazhanga
6-7 big garlic cloves, sliced
1" piece ginger, sliced into thin strips
2 green chillies, finely chopped
2 tbsp chilli powder
1/2 tsp turmeric powder
4 tbsp vinegar
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp asafoetida
2 sprig curry leaves
salt to taste
3 tbsp oil

  1. Clean and slice the hog plums into thin pieces. Add salt and mix well and keep it aside for 3-4 days or up to a week.
  2. Heat oil in a pan and splutter mustard seeds and fenugreek seeds.
  3. Add curry leaves, chopped ginger and garlic and saute till the raw smell disappears and the garlic is light brown.
  4. Add the green chillies, chilli powder, turmeric powder and asafoetida and saute for 1-2 minutes on low flame.
  5. Add the vinegar and little water (about 2 tbsp) to this and mix well.
  6. Then add the salted hog plums and mix it well until well coated with the spices. Adjust the salt and switch off the flame.
  7. Let it cool completely and then transfer into an airtight glass jar and start using after a day...

1 comment:

  1. Not a pickle fan, but I always love your collection of achar recipes... nice one here too...


Related Posts Plugin for WordPress, Blogger...