Ambadyache godlonche
Ambadyache godlonche ( Hogplum sweet/spicy pickle):
Ambade or hogplums are grown in every Goan household in their gardens from ancestral times. Each hogplum tree takes 6-7 yrs to grow and then yield you hogplums in abundance. Each branch gives approx 15-20 hogplums every season. Goans prepare different dishes out of hogplums like curry, uddamethi, karam, godlonche and also put in prawns curry to enhance the taste of the latter.
Today am going to give you the preparation of godlonche I.e sweet and spicy pickle of hogplums/ ambade.
Ingredients:
Hogplums/ambade-10 No's
Jaggery-2 bowls
Mustard seeds-1 tsp
Green chillies-5-6
Red chilli powder-2 tsp
Hing/asafotedia-1 or 2 small pieces
Peppercorns-5-6
Salt as per taste
Oil-1 tsp
Water-1 bowl.
Method:
Peel off the ambade/hogplums and discard the skin.
Make powder of peppercorns.
In a vessel, add oil, add Hing, mustard seeds, green chillies, peeled ambade and stir well. Add water immediately and let the ambade cook.
Once they get cooked add jaggery, salt, red chilli powder, peppercorn powder and let the jaggery become slightly thick. Check the consistency, it shouldn't be too thick, nor too watery, a semi thick consistency and off the gas.
Let it cool at room temperature. You will notice that it turns more thicker once its cooled at room temperature. Store in a glass bottle outside or in refrigerator for future use.
Serve with chapati/bread/dosa. This ambadyache godlonche is served at breakfast and it tastes lovier with goan bread or chapati.
Ambade or hogplums are grown in every Goan household in their gardens from ancestral times. Each hogplum tree takes 6-7 yrs to grow and then yield you hogplums in abundance. Each branch gives approx 15-20 hogplums every season. Goans prepare different dishes out of hogplums like curry, uddamethi, karam, godlonche and also put in prawns curry to enhance the taste of the latter.
Today am going to give you the preparation of godlonche I.e sweet and spicy pickle of hogplums/ ambade.
Ingredients:
Hogplums/ambade-10 No's
Jaggery-2 bowls
Mustard seeds-1 tsp
Green chillies-5-6
Red chilli powder-2 tsp
Hing/asafotedia-1 or 2 small pieces
Peppercorns-5-6
Salt as per taste
Oil-1 tsp
Water-1 bowl.
Method:
Peel off the ambade/hogplums and discard the skin.
Make powder of peppercorns.
In a vessel, add oil, add Hing, mustard seeds, green chillies, peeled ambade and stir well. Add water immediately and let the ambade cook.
Once they get cooked add jaggery, salt, red chilli powder, peppercorn powder and let the jaggery become slightly thick. Check the consistency, it shouldn't be too thick, nor too watery, a semi thick consistency and off the gas.
Let it cool at room temperature. You will notice that it turns more thicker once its cooled at room temperature. Store in a glass bottle outside or in refrigerator for future use.
Serve with chapati/bread/dosa. This ambadyache godlonche is served at breakfast and it tastes lovier with goan bread or chapati.
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