Pickles are very important part of our meal. Here is the recipe of Indian hog Plum/amte kayi uppinakaayi/pickle .
Ingredients
- 60 to 70 hog plums/amtekayi
- 1/4 cup salt
- 1 TBSP mustard seeds
- 1/4 cup red chilli powder mix byadagi and guntur variety
- 2 tsp turmeric powder
- For Seasoning:
- 2 tsp oil
- 1/4 tsp mustard seeds
- pinch asafoetida/hing
Instructions
- Wash and thoroughly dry the amtekayi.
- Spread amatekayi and salt in layers in a glass or porcelain dish.
(one layer amatekai, one layer salt and repeat)
- Cover it and keep it aside.
- Grind the mustard seeds and keep it ready.
- Mix everyday with a dry spoon to evenly distribute the salt.
This is after 2 days.
- After 4 or 5 days, you see the amtekai in salt water. (Amatekai will shrink)
This is after 4 days.
- Now add the mustard powder, chilli powder and turmeric powder. Mix it and now the tasty pickle is ready.
- Store it in a glass jar and you can store it for years.
- Take little pickle and season it with mustard seeds and hind and enjoy .
Notes
- Very important to dry the amtekai and also use only dry dishes.
- Always store it in a glass or porcelain jar.
- For Video Recipe in Kannada click here: