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, also called as “lonche” in Konkani. Aambadyaache Lonche is a not so common pickle served on the side of a Goan meal. The crispy texture of this pickle and the unique taste of hog plums, makes it a real delicacy.
What you will need:
| Ingredients | Quantity |
|---|---|
| Aambade/Hog Plums | 10 (200 grams after cutting) |
| Asafetida | 1/3 teaspoon |
| Split Mustard Dal | 1 1/4 teaspoon |
| Red Chili Powder | 1 1/2 teaspoon |
| Turmeric | 1 teaspoon |
| Salt | 1 tablespoon |
| Oil | 4 tablespoon |
Prep Time: 15 minutes
Cook time: 5 minutes
Servings: Makes around 225 grams of pickle
How to make it:
- Wash the aambade/hog plums. Dry them thoroughly.
Hog plum - Peel the aambade and discard the outer skin.
- Now continue to peel the aambade to get flakes of the flesh, until you reach the seed. Discard the seed.
Sliced hog plums - Once you have made pieces of all the hog plums, add salt, turmeric and chili powders and mix them well.
- Heat oil in a vessel. Add the asafetida and split mustard seeds when hot.
- Pour this tempering/tadka on the hog plums.
- Mix well. Let it come to room temperature.
- Store in an air tight container and enjoy up to 6 months. You can store it in the refrigerator for a longer shelf life.