Ambadi Nonche/Tender Small Sour Hog Plum Pickle
- Tender Hog plums/ Ambadi - 18 to 20
- Dry Red chilliy..Guntur , spicy variety -16 to 18
- Dry Red chilly -Byadagi , spice-less -10
- Rock Salt -1/2 cup
- Water -1 cup
- Oil - 1 tsp
- Mustard seeds- 2 tsp
- Asafoetida/Hing -White chickpeas /Kabuli chana size
- Warm water- 3/4 th cup
Method .
Wash n pat dry the sour hog plums n spread on a clean cotton cloth n air dry it ... so that no moisture retains . Slightly crush them or can retain the same whole ones .
in a pan add oil, warm it n splutter mustard seeds, remove and keep aside.
In the same oil roast hing .Remove n let both cool completely .
in a pan add oil, warm it n splutter mustard seeds, remove and keep aside.
In the same oil roast hing .Remove n let both cool completely .
in a vessel add salt n water. Boil it well on a slim flame..Allow it to cool completely
In a dry mixer jar add dry red chilly , roasted mustard seeds , hing n grind to a fine powder . Remove it
In a porcelain container add the sour hog plums , ground powder, mix well ..Now add the boiled cooled salt water little by little n mix thoroughly .
Keep covered in warm place . for 2 days n then use the pickle .
In a porcelain container add the sour hog plums , ground powder, mix well ..Now add the boiled cooled salt water little by little n mix thoroughly .
Keep covered in warm place . for 2 days n then use the pickle .
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