Ambade Nonche(Hog Plums Pickle) - Nisha Baliga Shenoy
250gms Ambado ( hogplums)
50 gms Red dry chillies ( both Byadagi n Guntur mixed)
2 tbsp mustard seeds
salt to taste
small cherry size hing
1/2 tsp Haldi pd.
water.
How to proceed.
1. wash and dry the hogplums . Chop it into lengthwise . apply some salt and keep aside.
2. Boil some water . Add some salt to it . let it cool.
3. Now wash ur Mixie jar well. dry it and keep it under fan to dry away any moisture.
4. Dry ur hands well. ( Hands must be clean)
5.Grind the chillies, mustard, hing and haldi in the jar to a smooth paste adding the boiled n cooled salt water.
6. Add this ground mixture to the chooped hogplums and mixwell.
7. keep aside for a while.
8. Store in a Airtight jar.
9. Another variation is u can add Tender Bamboo shoots to this pickle.
10. Taste better after 2 days. ( store in cool dry place in glass bottle )
50 gms Red dry chillies ( both Byadagi n Guntur mixed)
2 tbsp mustard seeds
salt to taste
small cherry size hing
1/2 tsp Haldi pd.
water.
How to proceed.
1. wash and dry the hogplums . Chop it into lengthwise . apply some salt and keep aside.
2. Boil some water . Add some salt to it . let it cool.
3. Now wash ur Mixie jar well. dry it and keep it under fan to dry away any moisture.
4. Dry ur hands well. ( Hands must be clean)
5.Grind the chillies, mustard, hing and haldi in the jar to a smooth paste adding the boiled n cooled salt water.
6. Add this ground mixture to the chooped hogplums and mixwell.
7. keep aside for a while.
8. Store in a Airtight jar.
9. Another variation is u can add Tender Bamboo shoots to this pickle.
10. Taste better after 2 days. ( store in cool dry place in glass bottle )
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