Amatekayi Uppinakayi is a pickle prepared using Hog Plums. My mother used to narrate a story regarding a household wherein there would be many jars with Mango / Mavinakayi, Gooseberry / Nellikayi, Amatekayi / Hog Plum, Nimbekayi / Lemon pickles stored on a loft in the kitchen…. and hearing this my mouth used to water!
Time Required: 30 Minutes + Maturing time
Ingredients:
50 Amatekayi / Hog Plums
1 Cup Salt
20 Red Chilies
4tbsp Mustard Seeds
1tbsp Menthya/Methi/Fenugreek Seeds
1tsp Hing/Asafoetida
2tbsp Turmeric Powder
Method:
Wash and dry the Hog plums. In a glass jar mix the Hog plums and Salt and keep it aside for 7 days.
Remove the Salt water collected in the jar and soak Red Chilies, Menthya, Mustard Seeds, Hing and Turmeric Powder for an hour in the salt water. Grind to a paste and add it to the Hog plums.
Mix well and close the jar tightly. After 15 days the pickle is ready to eat.
Remove pickle from the jar using a dry spoon into a serving bowl. Heat 1tsp Oil and add Mustard Seeds and when they splutter add a pinch of Asafoetida and Turmeric powder. Pour this over the pickle.
Serve with Curd Rice or Ganji/Gruel.
