Hog Plum Pickle (Ambade Hindi)

This traditional Punjabi pickle is made with hog plum (also called Indian gooseberry), which is a sour, acidic fruit that can be eaten raw or cooked. The pickles are often eaten as a snack and are also used to make chutneys and jams.

Hog Plum is a type of pickle made from Indian plums. It is a popular snack food in India, and is also used as a condiment for other dishes. The Hindi word Ambade translates to honeyed.


Pickles made from tender hog plums are delicious. Here’s a simple method for making delicious hog plum pickles at home. This pickle, known in Konkani as ambade hindi, is a dry pickle. In Konkani, ambado signifies hog plum, while hindi means dry pickle. A delicious lunch may be made with a bowl of steaming hot rice, curds, and this pickle. It doesn’t get much better than that.


  • hog plums (about 15-20)
  • mustard seeds (1/2 cup)
  • 1 cup red chili peppers
  • 2 teaspoons of vegetable oil
  • fenugreek seeds, 1 teaspoon
  • Asafoetida, a pinch
  • 1/2 pound of rock salt

Number of servings: 15

Time to prepare: 2 hours

The following hog plums are excellent for preparing this pickle (ambade hindi):

This pickle is best made using tender hog plums that can be nibbled into. For this pickle, the more delicate they are, the better. 

You may bite into the hog plums when they’re soft and eat them with the pickle. The pit hardens as they develop, and the seed makes them less enjoyable to chew than the delicate ones. This pickle/hindi may also be made using ripe hog plums. They’re also delicious. It’s simply that the delicate ones are a great treat to eat pickled.

In May, the hog plum season begins. Tender hog plums are available in the final week of May. Tender hog plums are plentiful till the end of the first week of June. They develop throughout time. They get more mature as time passes. The season for hog plums lasts a few months.

Method of Preparation:

1. Thoroughly wash the hog plums and dry them with a towel. Then let them air dry until they’re fully dry.

There should be no moisture content in the pickle, or else it will deteriorate quickly.

2. Meanwhile, in a pan, cook the mustard until it splutters.

3. Turn off the heat and allow it to cool fully. 

4. In a wok, heat the oil, add the fenugreek seeds, and let them splutter/fry until they change color. Take care not to overcook them.

5. Grind them, together with the mustard seeds, into a fine powder after they’ve cooled.

6. Fry red chilies for a few minutes till they lose their rawness. 

7. Allow it to cool fully before grinding it into a fine powder. 

8. Slightly smash the dried hog plums and place them in a glass bottle or container.

9. In a wok, heat the rock salt and sauté it for a few minutes until it is evenly heated. This process guarantees that the rock salt does not contain any moisture. Otherwise, the pickle will be spoiled.

10. Turn off the fire and allow the rock salt cool fully.

11. Once the rock salt has cooled, combine it well with the crushed hog plums in the bottle.

12. Set aside the hog plums for 7-8 hours. During this period, the salt dissolves, resulting in brine.

13. Then, using a dry spoon, combine the mustard powder and red chili powder with the hog plums in the container. 

There is no need to add any water. Also, make sure the spoon and the glass bottle are both dry. If there is any moisture present, all of your efforts will be for nothing. The pickle rapidly deteriorates.

The pickle is now ready to eat. The newly prepared pickle is edible, although it is very hot.

15. After two days, the pickle is ready to consume. By then, the spiciness and tanginess of the hog plums have combined with the salt to create a pleasant flavor.

16. If you make this pickle carefully, you should be able to enjoy it for a month or two. You’ll have to keep it in the fridge for 1-2 months to enjoy it. Finish it in a week or two if you leave it outdoors.

Recipes for other pickles:

Mango Pickle, Raw (Ambuli Nonche, Karmbi Nonche)

ambade hindi, pickle, hog plum, Konkani dish, Konkani cuisine, Konkani food

Amtekayi is a traditional Indian pickle that is made with hog plum. Hog plum is also known as wild plums or black hawthorn berries. The fruit has a sour taste and the smell of the pickles are said to be similar to vinegar. Reference: amtekayi.

Frequently Asked Questions

What is Ambade called in English?

The name of this river in France is called the Amba.

What is Ambade?

Ambade is a type of music genre, originating from the state of Goa in India. It is characterized by its fast tempo and danceable beats.

How do you preserve a hog plum?

To preserve a hog plum, you need to place it in the freezer for about an hour.

Related Tags

  • ambade in english
  • amtekai pickle recipe
  • amtekai season
  • indian pickle
  • lemon pickle

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.