Diwali Special / Featured / Goan / No Onion No Garlic / Side dish
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Ambadyachi Karam (Hog Plum Chutney)

by Vela Manish Pai · September 29, 2017

Ambadyachi Karam is a Goan traditional dish. Ambade means hog plums. It is a seasonal dish and is normally prepared for Diwali celebrations, it is prepared even otherwise. The main ingredients are hog plums, coconut and jaggery. It is flavoured with shankar chhap hing. It’s preparation may vary from household to household, it can be cooked or kept uncooked. Cooking makes it more tasty. In the olden times, the dish was a prepared using mortar and pestle. Nowadays, electric mixer is used. I have prepared it with the help of mortar and pestle. Here goes the recipe.

Measurement: 1 Cup = 180 ml

Serves: 3

Ingredients

Ambade (hog plums) – 6
Coconut (scrapped) – 1 1/2 cup
Jaggery ( grated) – 1/2 cup or as per your requirement
Shankar chhap hing* – small piece
Peppercorns – 6 to 8
Fenugreek seeds – 8 to 10
Red chillies – 2 (kashmiri), 2 (byadgi) or as per your requirement
Asafoetida powder – 1/4 tsp
Turmeric powder – 1/4 tsp (optional)
Oil – 1 tsp
Salt to taste (3/4 to 1 tsp approx)

Procedure

Peel ambade (hog plums), discard the peels. With the help of peeler take out the flesh of 3 ambade and keep aside. Pound all the ambade and keep aside.
Dry roast peppercorns, fenugreek seeds, red chillies and shankar chhap hing in a thick bottomed pan. Take them out and crush the red chillies.
Now slightly dry roast coconut.
Combine coconut, all the roasted ingredients and ambade flesh. Grind all these ingredients with the help of mortar and pestle or by using the chutney jar of your mixer (use little water for grinding).
Heat oil in a thick bottomed pan; add asafoetida, turmeric powder and pounded ambade. Stir fry for 5 seconds.
Add 1/2 to 3/4 cup of water and 1/4 tsp of salt.
Let ambade get cooked (it may take 2 to 3 min).
Add jaggery and let it melt.
Add ground paste and more salt. Add water if needed and cook for 2 to 3 min.
Let it cool.
Serve as a side dish.

Shankar chhap hing is a variety of asafoetida available in Goa. If you don’t find this, then use more quantity asafoetida powder.

Tip

If you want o follow no cook method, then jaggery is to be ground along with coconut. No oil, No water, No turmeric powder and No asafoetida powder needed in this case. Pounded ambade are just to combined with the ground paste.