Hog Plum, known as “aambade” in Goa, is a sour fruit that grows in bunches. These are usually in season during the monsoons and through the beginning of winter. However, we Goans love to enjoy our fruits even when out of season. One way to do this is to make pickles. Sweet pickles are made using jaggery which helps with the preservation process. My aunt would make sweet pickles with aambade and here is her recipe. This pickle is usually eaten with chapatis for breakfast.
What you will need:
| Ingredients | Quantity |
|---|---|
| Aambade/Hog Plums | 9 |
| Asafetida | 1/4 teaspoon |
| Fenugreek Powder | 1/3 teaspoon |
| Green Chilies | 10 |
| Jaggery | 1 cup |
| Oil | 1 tablespoon |
| Red Chili Powder | 1 teaspoon |
| Salt | 1/3 teaspoon |
Prep Time: 10 minutes
Cook time: 30 minutes
Servings: 5
How to make it:
- Wash the aambade/hog plums. Peel the aambade and discard the skin. Make small pieces of the outer flesh of the aambade. Save the seeds for the pickle as well.
Hog plum 
Aambade - Heat oil in a vessel. Add the asafetida and fenugreek seed powder.
- Add in the green chilies and let them char.
- Next, add in the jaggery along with 3 tablespoons of water.
- Add the hog plums/aambade.
- Add salt and red chili powder. Mix everything well.
- Cook till the hog plum pieces turn translucent. Mix occasionally.
- Cool and bring the mixture to room temperature.
- Store in an air tight container. This will last you for at least 2 years. Enjoy with chapatis.