Ambazhanga Pickle

admin, May 28, 2014

Ambazhanga Pickle is a typical Kerala pickle dish. I remember that Ambazhanga is abundant during summers and Ambazhanga pickle preparation is normally done during those summer vacation. I still remember the  taste of the Ambazhanga pickle my Grand mother makes


Ambazhanga Pickle
Recipe type: Achar
Cuisine: Indian
Serves: 1 Jar
Prep time:
Cook time:
Total time:
  • Hog plum ( Ambazhanga) – ½ kg
  • Chilly powder – 1 table spoon
  • Fenugreek powder – ½ tea spoon
  • Cumin seed – ¼ tea spoon
  • Garlic – 5
  • Ginger – 1 small piece
  • Oil – 50 ml
  • Turmeric powder – ½ tea spoon
  • Mustard seeds – ½ tea spoon
  • Oil - As per requirement
  1. Wash the Hog plum (Ambazhanga ) and apply powder salt over it and keep for 4 days.
  2. Grind chilly powder, fenugreek powder, garlic, ginger piece and cumin seeds.
  3. When mustard seeds splutter in heated oil, add turmeric powder.
  4. Add the ground ingredients along with sufficient water and then boil.
  5. When it becomes thick, stop heating and take out of the stove.
  6. Now add the Hog plums and mix well.
  7. On cooling, transfer into a jar.
Keep the pickle for a week or two and the use it for a better taste.
Ambazhanga is best before it ripnes
Add oil in the top of the jar so that it will last long.
Add a little vinegar if required
Nutrition Information
Serving size: 1 Jar


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