Servings: 500 grams
Ingredients:
Content
|
Quantity
|
Comment
|
Spondias dulcis / Amte kayi / Ambada |
500 grams
|
Unripe
|
Salt
|
To taste
| |
Chilli powder
|
1 cup
| |
Oil
|
1 cup
| |
Mustard
|
2 tbsp
| |
Hing / Asafoetida
|
1 tsp
|
Method:
Wash and pat dry the amtekayi. Quarter them. Add salt and mix well. Set it aside in a cool and dry place for a day. The amtekayi would have become soft by absorbing salt. Add chilli powder and mix well. Heat the oil till it starts fuming. Add mustard and hing and remove from heat. Cool it completely and add it to the pickle. Mix well. Set it aside for 2-3 days in a cool and dry place. Mix once everyday.
Serve it with the dish of your choice.
You can alternatively, steam the quartered pieces till soft and mix the spices and temper as above. Serve immediately or the next day.
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