Ambada Loncha 200g Each

Ambada Loncha, also known as hog plum pickle, is a traditional and much-loved pickle from the coastal regions of India, especially popular in Konkani and Udupi cuisines. This pickle is made using tender hog plums (called "ambade" in Konkani), which are known for their tart and tangy flavor. The preparation of Ambada Loncha is a seasonal affair, coinciding with the availability of fresh hog plums.Preparation Process: The process begins by thoroughly washing and drying the hog plums to ensure there is no moisture, as any water content can spoil the pickle quickly. The hog plums are sometimes lightly smashed or slit to help them absorb the spices better. They are then soaked in a brine solution made by dissolving rock salt in boiled and cooled water, which helps soften the plums and infuse them with saltiness. This soaking process can last from several hours to a couple of days, depending on the recipe. For the spice mix, ingredients such as mustard seeds, fenugreek seeds, cumin seeds, and various types of dried red chilies (often Byadagi for color and Guntur for heat) are dry roasted to release their flavors and then ground into a fine powder. Asafoetida and turmeric are often added for additional aroma and preservation qualities. In some regional variations, ginger, garlic, and a touch of lime juice may be included for extra depth of flavor. Once the hog plums have soaked and the spice mix is ready, the two are combined—sometimes with a little of the reserved brine—to achieve the desired consistency. The mixture is then stored in a clean, dry glass or porcelain jar. It is important to avoid any contact with water during this process to extend the shelf life of the pickle. The pickle is allowed to mature for a few days, during which the flavors meld and the hog plums absorb the spicy, tangy masala.