Ambazhanga(hog plum) pickle
30 hog plum( ambazhanga/amda)
1 tbsp turmeric powder
3 tbsp spicy chili powder
3 tbsp Salt
150 ml mustard oil
Dry roast
100 grams mustard seeds
2 tbsp fennel seeds
1 tbsp jeera
2 tbsp coriander seeds
6 non spicy red chilies
1 tsp heeng powder
Method
In a bowl mix hog plum, salt, turmeric. Sun dry it for two days.Add mustard oil, heeng powder and red chili powder.
Mix well.
Dry roast mustard seeds, fennel seeds, jeera,coriander seeds, non spicy dry red chilies, in slow flame. Let it become aromatic and crispy. Off the flame, let it cool down. In a mixer jar, make a semi coarse powder.
Add it to the ambazhanga. Mix well. Adjust salt, store in glass jar.
Let it absorb all the pickle masalas. Leave it for two to three weeks to become tender.
Use a wooden spoon to serve, don't let water come in contact with this pickle.
Taste good with khichdi, roti and rice.
