Ambadyache Raite or Hog-Plum Raita or ambadyachi chutney is a traditional Goan dish that we make especially during Diwali. I learnt this dish from my mom-in-law. She makes this every year for Diwali breakfast. This year she gave me some hog-plums to carry to Bangalore and I thought that this is the best opportunity to prepare the traditional dish and to share with you all.
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 have to peel it with a peeler and then boil them. If peeled properly we get light flesh from the fruit which is sour in taste. The center part is hard and is often discarded. This fruit cannot be cut into pieces and we normally only suck the flesh from the fruit and then discard the hard part. It is known as Amate Kaai in Karnataka and Amade in Goa.
You can make Uddamethi with Amade just like that we make using raw mango or add them to prawns curry instead of raw mango. Hog plums are rich in anti-oxidants and have numerous health benefits. They are rich in vitamin C, high in iron content and protects against heart diseases.