Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, sour hog plum or amra chutney. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Amte Kai/Ambode or Indian hog plum is a savoury vegetable. We can use it for chutneys, curries, pickle or even you can use it in curries instead of tamarind. This is a unique taste of amtekais in the form of chutney which can be enjoyed with dosas and chapatis.
Sour Hog Plum or Amra Chutney is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Sour Hog Plum or Amra Chutney is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook sour hog plum or amra chutney using 8 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Sour Hog Plum or Amra Chutney:
- Take 10-12 hog plums (amra)
- Make ready 1 tsp dry roasted paanch phoron masala powder
- Make ready 1/2 cup sugar or as needed
- Get 1/4tsp salt
- Make ready 1/4tsp black mustard seeds
- Get 1/4 tsp turmeric
- Take 1/4 tsp red chilli powder
- Make ready 1 dry red chilli
Your chutney is ready to be served as a dessert after the meal. Amra or Indian hog plum, Amrataka in Sanskrit, has been around forever, secretly flourishing in our backyards and enhancing our health and meals with its medicinal value and sweet-sour tangy flavour. Every monsoon, the tall amra tree in our backyard would become heavy, its branches hung low. Hog plums are rich in vitamin C, which, in addition to being an essential vitamin, is a natural antioxidant, protecting your body from damage caused by free radicals, potentially reducing your risk of heart disease.
Instructions to make Sour Hog Plum or Amra Chutney:
- Cut the ends of hog plums and wash well.Boil them in 1 cup water till the flesh is soft.Heat 2 tsp mustard oil in a wok.Sprinkle mustard seeds and 1 dry red chilli.When they crackle, add the plums,1 cup water alongwith the boiled water.Add sugar,salt,red chilli powder and turmeric and boil till the chutney is semi thick.
- In a separate pan dry roast paanch phoron(mustard,fennel, methi,kalonji,)1dry red chilli.Grind and add 1 tsp of this powder in the cooked chutney.Stir well and serve chilled after meals with fried papad.
Traditional plum chutney is so easy to make and for the time given, will reward you with a wonderful side to meats, cheeses, on sandwiches and particularly delicious on a Christmas ham or a fun twist on traditional cranberry sauce with the turkey come Thanksgiving. Once made, the chutney will keep for. Bilati amra or Hog plum ( Spondias pinnata , family : Anacardiaceae) is a medium-sized deciduous tree with soft branches. The fruit is well known throughout the tropical world for its sour-sweet pulp. The tree is found everywhere in Bangladesh.
So that’s going to wrap it up with this special food sour hog plum or amra chutney recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
