Though most of the Pickles made by the Konkani community have the same Masala of dry red chillies, mustard, Asafoetida, Turmeric and salt the taste varies because of the vegetable or raw fruit added to the Pickle. I have already posted a Tender Mango, Karvanda and Mixed vegetable pickle on this website. Posting a Hog Plum and Tender Bamboo Shoot Pickle today as both these vegetables are in season.
- 1 kg Hog Plums
- 1/2 kg Tender Bamboo Shoot
- 200 gms Everest Kashmiri Lal Chilly powder
- 100 gms mustard
- 2 tbsps Turmeric powder
- 150 gms salt
- A marble sized piece of Hing /Asafoetida
- Boiled and cooled water.
Wash and dry the Hog plums thoroughly. Slice the Bamboo shoots thinly. Put both the Hog plums and the tender Bamboo shoots in a bottle and tip in the salt. Shake the bottle to spread the salt evenly. Cap it and keep shaking the bottle twice a day for three days. You will notice that the Hog plums and the tender Bamboo shoots release water. Boil a litre of water and allow to cool thoroughly. With half a litre of water grind the chilly powder, mustard, Turmeric and Asafoetida to a smooth paste. Add more water if required while grinding. Drop this ground paste into the bottle. Mix well. The Masala should be of pouring consistency. If it is thick, thin it down with the remaining water. Cap the bottle and allow the Pickle to mature for a fortnight. Stays good for a year.
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