Indian Hog Plum Sweet Pickles

In Bengali we call it "Amra" and in English it is known as Hog Plum. The pulp of this fruit can be eaten fresh or can be be used to make juices, jelly, pickles. Also the leaves,bark, juice and roots are commonly used to make medicines for various treatments.

Today I will share with u a unique pickle recipe from Hog Plum. For Indians pickles and chutneys plays an important role amongst all food items. Amra is only available during summer, hence you need to preserve it through pickles, chutneys, jam and jelly.

INDIAN HOG PLUM SWEET PICKLES

Ingredients:

Ripe Hog Plums (amra)- 250g

Molasses – 4 to 5 tbsp

Salt – as per taste

White oil – 2 tbsp

Garlic paste – 1 tbsp

Green Chilies – 2 or 3, finely chopped

Dried Mango powder – ½ tbsp

Preparation:

Clean and wash the ripe hog plums.

Put them in a pan with water, so that water covers the plums and cook till they become soft. I boil for 3 to 4 minutes which is sufficient for ripe plum. If u use green hog plum then you need to boil for 6 to 7 minutes.  

Allow it to cool down completely.

Remove the skin from the plums with your fingers and squeeze the plums to take out the juice, leaving the pit behind. Now, put the juice in a blender to make a fine paste. Remove the paste from the blender and keep it a separate bowl.

Add salt, molasses and dried mango powder into the juice, stir well. Taste once just to adjust the seasoning to your taste. Keep it aside.

For tempering, take white oil in a pan and heat the oil.

Add the garlic paste and let it sauté till it turns to light golden brown.

Once it is done, add the green chilies and fry for a few seconds and pour this tempering on the

Pour the tempering on the Hog Plum juice.

Serve immediately with kebabs, parathas or any snacks or you can also store it in a clean dry airtight jar and refrigerate for a week.