Ambadyache Raite or Hog Plum chutney or ambadyachi chutney is a traditional Goan dish that we Goans make especially for Diwali breakfast. Hog plums are known as Amate Kaai in Karnataka and Amade in Goa. Hog plums are boiled, and then thick coconut paste is added along with jaggery. The taste of this hog plum recipe is sweet, tangy and mildly spicy.
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Ingredients to make Goan ambadyachi chutney:
- Hog plum: Use fresh, firm, green, unbruised hog plums in this recipe. They may be hard but will turn soft after cooking.
- Coconut: Freshly grated coconut is used in this hog plum recipe.
- Sweetness: Jaggery and sugar both are added in this recipe. Sugar is first applied to hog plums before cooking to remove the sourness of hog plums. Jaggery is added to the ambade chutney recipe to enhance the taste and make it slightly sweet and sour.
- Seasoning: For seasoning use mustard seeds and asafoetida.
- Spices: Red chili powder, turmeric powder, black pepper corns and tamarind are the spices used in tis authentic Goan recipe.
How to make Goan hog plum chutney:
- Wash and peel hog plums. Apply little salt and sugar and keep aside for 10 minutes.
- In a pan, add oil. When it heats add mustard seeds and asafoetida. Add the hog plums and fry for 3 minutes.
- Add 1 cup water and let them hog plums get boiled for 10 minutes.
- While the hog plums are boiling, grind grated coconut, red chili powder, tamarind and peppercorns to a thick gravy by adding ½ cup water.
- Pour the gravy over the boiling hog plums.
- Add jaggery, turmeric powder and salt to taste.
- Mix well and serve.
Other Goan ambade recipes:
You can make ambadyachi uddamethi or add them to prawns curry instead of raw mango. Also, sweet pickle or goad mel can be made from hog plums.
Read more about hog plums:
We have a hog-plum tree in our backyard in Goa. These hog-plums grow very high on the tree. The fruit is very hard. We must peel it with a peeler and then boil the fruit. If peeled properly we get light flesh from the fruit which is sour in taste. The centre part is hard and is often discarded. This fruit cannot be cut into pieces. We only suck the flesh from the fruit and then discard the hard part.
Hog plums are rich in antioxidants and have numerous health benefits. They are rich in vitamin C, high in iron content and protects against heart diseases.
You can eat this hog plum raita with rice or chapatis.
Ambadyaci Chutney | HoG Plum Chutney | Ambade Raite
Ingredients
- 6 Ambade/hog plum
- 6 tablespoon grated coconut
- 1 tablespoon grated jaggery
- 1 teaspoon mustard seeds
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 pinch asafoetida
- 1 inch piece of tamarind
- 5 peppercorns1 teaspoon salt
- 1 teaspoon sugar
Instructions
- Wash and peel the hog plums. Apply ½ teaspoon salt and 1 teaspoon sugar to the hog plums and keep aside for 10 minutes.
- In a pan, add oil. When it heats add mustard seeds and add asafoetida. Add the hog plums and fry for 3 minutes.
- Add 1 cup water and let the hog plums get boiled for 10 minutes
- While the hog plums are boiling, grind grated coconut, red chili powder, tamarind and peppercorns to a thick gravy by adding ½ cup water.
- Pour the gravy over the boiling hog plums.
- Add jaggery, turmeric powder, salt to taste and mix well.
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Note: This recipe was published on 12 Dec 2015 and is republished.
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