Ambade chutney recipe | hog plum chutney recipe – a tangy chutney from konkan region, prepared from hog plum (ambade) fruit, my mum-in-law’s recipe.
Hog plums are sour green colour fruit with thick skin and hard fibrous center core, with very little flesh as seed occupies most of the portion. They are called ambade in tulu and amte kai in kannada. The skin of this fruit is peeled and the hard seed is used in gravies, palya’s and raita’s. If you ask me which is my favourite pickle, then with out doubt it is hog plum pickle.
I have heard praises of my MIL’s ambade chutney from my husband. This time when we were in India, icing on the cake was to see these hog plums hanging high up in tree in our orchard. So this time, I got the chance to learn this ambade chutney from her. It took me no less time to pluck these using a very tall bamboo stick (donti in tulu) and grind it to tasty chutney.
In this ambade chutney recipe , I have used mature hog plum’s which have a slight sweet taste, as they were at end of their season. But once the outer skin is peeled you will have enough flesh for the chutney.
This seed can later be used in dal and gravies. In Goa, we prepare a curry full of tantalising flavours from these hog plums, during deepavali. These seeds cannot be chewed but only sucked, and it tastes awesome as they absorb all the flavours from gravy together with their sourness. Only the flesh is used in chutney.
Tangy ambade chutney is an excellent side dish with congee or ganji and even steamed rice. Hot ganji served with few drops of homemade ghee over it , together with this tangy chutney is just mmmmmmm…..
Also try our konkan healthy drink kokam sharbat.
Lets begin with the ambade chutney recipe
1.Wash and wipe hog plums with clean kitchen towel. Peel the skin off.
2.Now shave all the flesh from the fruit. I know you will get very little flesh. But trust me, that will be enough for chutney, as they are highly sour in taste.
3.Take all other chutney ingredients together in a plate.
4.Grind hog plum flesh together with other ingredients to thick paste adding salt and sufficient water. Remember chutney should not be of running consistency.
Ambade chutney | hog plum chutney
- 2 hog plums / ambade / amate kai
- 3 green chillies
- 1/4 cup fresh grated coconut
- 3/4 inch ginger
- 1/2 tsp turmeric powder
- salt to taste
- Wash and wipe hog plums with clean kitchen towel.
- Peel off the skin completely.
- Now shave all the flesh from the fruit and transfer the flesh to a plate.
- Take all other chutney ingredients together with the hog plum flesh in a blender/ grinder.
- Grind it to smooth chutney adding salt and sufficient water. Do not add too much water, just add enough to get the chutney consistency.
- For spicy chutney add an extra green chilli.
- Do not worry about little hog plum flesh as it will be sufficient for the chutney.
- The fibrous seed can be used in dal and curries.