The Tangiest Pickle on JhaJi Store, made with Green Amras, Mustard Oil, and our special blend of spices. Bite into the crunchy amras, and get ready to draw out the chatpatta, khatta flavor, and taste. You’ll be lost in chewing the tasty inside seeds for hours! A unique pickle to go along with your evening snacks.
Ingredients used in the Hog Plum Pickle
include Amra, Mustard, Mustard Oil, Black Cumin Seeds, Coriander Powder, Cumin, Carom Seeds, Nigella Seeds, Fenugreek, Fennel Seeds, Red Chilli Powder, Turmeric, Black Salt, Asafoetida, Salt.
RECIPE: How is the pickle prepared?
The process of preparation begins with the raw amras arriving to our kitchen factory.
We separate out the most mature amras because their pulp and seeds are too tight. Therefore, it’s important to buy the fruit at the right stage in its life.
Because amra is rare, tangy, wild fruit that itself is loved across these parts – the pickling of this pickle is rather simple. You’ll often see people sitting on their terraces and enjoying this fruit with black salt on rainy afternoons in this part of the country.
Once the amra’s arrive, they are cleaned with a couple of rounds of water. And left outside to dry for a couple of hours.
The fruit, which is similar is size to a strawberry, is cut into two parts. They are put together in a mixing vessel and the marinating spices – salt & turmeric – are added. This mix is left untouched for 12 hours so that the extra moisture within the amra comes out.
Finally, we add the masalas to this marinated amras and the pickle is ready for sun-drying.
This fruit is a delicate fruit, and is prepared easily under the sun within 7-10 days of good sunlight.
Even in Mithila, it’s very difficult to get this fruit. As it mostly grows in the wild. And hence the pickle is cherished a slightly more 😉
Garma Garam Poori, Aalo Dum, Dahi aur Amra ka Achar make a perfect Sunday morning breakfast.
