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. Recipes made from aambade are on the menu during Ganesh Chaturthi and Diwali. We Goans love to enjoy our fruits even when out of season. One way to do this is to make pickles. In Goa, a variety of pickles are made with just salt and water. These water pickles are popular to eat with “pej” or “kunji” as a mid day meal. Traditionally, hog plums were covered with rock salt and heavy stones were placed over them. They oozed out water which was then boiled, cooled and poured over the hog plums. The hog plums were stored in clay vessels, called “bhorni”, to preserve them for a longer time. This salt and water mixture was called “khol”.  Here is a quick recipe for “kholaantle aambade”.

What you will need:

How to make it:

• Wash and dry the hog plums.
• Place the hog plums along with the green chilies in a clean air tight jar.
• Add salt to 1 cup of water in a vessel and bring it to a boil.
• Let this water cool completely.
• Add this water to the jar with hog plums and green chilies. You could add 2 tablespoons of vinegar to the jar as well to increase their shelf life.
• Cover and set aside for at least one week before you can eat them.
• The aambade/hog plums will change color and turn lighter as the process of osmosis takes place. I like to store these in the refrigerator to lengthen their shelf life.