- Ambazhanga/Juneplum /Hogplum - 15
- Garlic - 1 pod
- Ginger - 1 inch piece sliced into thin strips
- Chilly powser - 2 tbsp
- Turmeric powder - 1/2 tsp
- Green chillies - 2 cut into rings
- Balsamic Vinegar - 4 tbsp (you can use regular vinegar ,but balsamic gives it a very nice flavor)
- Salt - to taste
- Oil - 3 tbsp
- Mustard seeds - 1 tsp
- Fenugreek seeds - 1/2 tsp
- Asafotida/Hing/Kayam - 1/2 tsp
- Curry leaves - 2 springs
Slice the hogplum into thin pieces and add salt and marinate for 2 or 3 days or up to a week.
Heat oil in a pan and splutter the mustard seeds and methi seeds.
Add in the curry leaves, garlic and ginger and fry for 5 minutes until the garlic starts turning to a light golden color.
Add in the green chillies and chilly powder,turmeric powder and Hing and stir well.
Pour in the Balsamic vinegar and mix well.
Turn off the flame and add the salted juneplum and mix well.
Store in a clean dry glass jar and use after a day.
The pickle tastes better as it ages and the juneplum absorbs all the flavors.