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Hog plum chutney
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5 from 1 vote

Ambadyaci Chutney | HoG Plum Chutney | Ambade Raite

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.
Course Dips, Main Course, Main Dish, Sides
Cuisine Goan, Indian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 People
Author Raksha Kamat

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.