Hog plum pickle (Ambazhanga achar)

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Hog plum pickle (Ambazhanga achar). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Hog plum pickle (Ambazhanga achar) is one of the most favored of recent trending meals in the world. It's simple, it's quick, it tastes delicious. It's appreciated by millions every day. Hog plum pickle (Ambazhanga achar) is something that I have loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Hog plum pickle (Ambazhanga achar), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hog plum pickle (Ambazhanga achar) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hog plum pickle (Ambazhanga achar) is 1-serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Hog plum pickle (Ambazhanga achar) estimated approx 30 mins.

To get started with this particular recipe, we have to prepare a few components. You can cook Hog plum pickle (Ambazhanga achar) using 5 ingredients and 6 steps. Here is how you can achieve it.

I tried pickling hog plums which I got fresh from the market when I was in Kerala. I've used the same method to pickle them that I use to make tender mango (kanni maanga achar) pickle.

Ingredients and spices that need to be Get to make Hog plum pickle (Ambazhanga achar):

1. 1/2 Kilo plums Hog
2. 5 - 6 Tablespoons Kashmiri chilli powder
3. 8 Tablespoons mustard
4. 5 Tablespoons gingelly oil
5. 1 Asafoetida small piece of

Instructions to make to make Hog plum pickle (Ambazhanga achar)

1. Wash the ambazhanga well in running water and let them dry. Put them in an air tight bottle and put salt (1/2 cup) and shake well. I used rock salt but any salt will do.
2. Shake the bottle well everyday so that the hog plums at the bottom come up and vice versa. Do this for a week and water will be generated from the hog plums and they will start wrinkling.
3. After a week, add chilli powder and mix well. Fry the asafoetida in 2 tablespoons of gingelly oil and let it cool.
4. In a mixer, grind the asafoetida and mustard together finely. Add this to the pickled hog plums and mix well.
5. Lastly, heat 3 tablespoons of ginegelly oil and let it cool. Pour on top if the pickle, mix well and store in air-tight containers. Hog plums are very fibrous, so you will have to store the pickle for a while so that it becomes soft.
6. If you think the pickle does not have enough water, you can boil water, cool it and add it and mix well.

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So that's going to wrap it up for this special food Simple Way to Prepare Ultimate Hog plum pickle (Ambazhanga achar). Thank you very much for your time. I'm sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!