Hog plum is called as "Ambado" in Goan local language. Hog plum is also known as Spondias Pinnata. The taste of this fruit is tangy.
Hog plum chutney is mostly prepared during Diwali festival in Goa. The other name for this dish is "Ambadyachi Karam" in Goan Local Language.
Hog plum chutney tastes Sweet, Sour and little spicy. It is a combination of Hog Plum, Coconut, Jaggery, Green Chilies and other basic ingredients. Hog plum makes this dish tangy, Jaggery makes sweet and Green chilies make the dish spicy in flavor.
How to make Hog Plum Chutney | Ambadyachi Karam
Ingredients required to make Hog Plum Chutney:
- 1 medium size Grated Coconut
- 15 Hog Plum (as per your requirement)
- 2 tbsp. Mustard seeds
- 5 Green Chilies
- 1/2 inch piece of Asafoetida
- 1/2 cup Jaggery
- Salt as per taste
- Oil as required
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| Hog Plum Chutney | Ambadyachi Karam |
Instructions to make Hog Plum Chutney:
Firstly wash Hog Plum nicely and remove the skin of it. Then remove the flesh of Hog Plum with the help of peeler and keep it aside. Pound all the Hog Plum.
Now heat kadai, dry roast the mustard seeds. In the same kadai, add oil, Green Chilies and a piece of asafoetida, fry it for a while and keep it aside.
The next step is to grind Grated Coconut, Flesh of Hog Plum, Roasted Mustard Seeds, Fried Green Chilies, Fried Asafoetida, Jaggery and Salt. Grind it and a make paste without adding water. Add little water if required.
Now mix grounded paste and pounded Hog Plum. Hog Plum Chutney is ready to serve.
Tip: You can also try this recipe by adding red chilies instead of green chilies.
Check out recipe of Ambadyache Sasav.
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