Amtekai OR “Hog Plum” as its called in English is a popular raw fruit in Karnataka (India) used commonly in Indian styled Pickle’s. This is a type of sour raw fruit (just like a raw mango). Available mostly during summer time in India.
The pickle (Amtekai Uppinakayi) made from this raw fruit is quite popular in Karnataka.
It is also very tasty and has a very different taste when compared to the regular pickles (Mango, Lime etc.,)
Here in NY-US, I have never seen this fruit available fresh, even in Indian stores I have only seen them available in the freezer section sometimes.
I was in India during this summer and made this pickle from fresh Amtekai with my mother (amma).
Enjoy.
HogPlum Pic courtesy : Flickr
Ingredients
- Hog Plum / Amtekai - 1 kg
- Byadagi chillies - 100 grm
- Guntur chillies - 50 grm
- Mustard seeds - 1/4 cup
- Rock salt - to taste (aprox - 2 tbsp)
- Water (aprox - 2 cups)
Method
- Wash and clean amtekai let dry in a colander. Then pat dry with the cloth
- Remove the stem. Cut the edges on both the sides and make into half. In a pickle pot add salt mix well close the lid and store it for 1 day.
- Then open the lid stir once and close it back
- In the mean while dry roast chillies one by one on a low flame.
- Then grind into a fine powder in a mixer. Then add mustard seeds grind into fine powder. Mix both add water little by little make a smooth paste ( not too watery)
- Add into pickle jar mix well close the lid for room temperature for 2-3 days. (after 3 days taste the pickle if salt needed (add salt if necessary)
- Pickle will be ready and refrigerate.
Ps : everyday make sure to stir pickle in a clean spoon once.
