Amte Kai/ Hog Plum chutney

Amte Kai/ Hog Plum chutney

Ingredients: Raw Amte Kai – 8 big size Grated coconut – 1 cup Split bengal gram – 1.5 tsp Split black gram – 1 tsp Sesame seeds – 1 tbsp Fenugreek seeds – ¼ tsp Cumin seeds – 3/4 tsp Coriander powder – 1 tsp Turmeric powder – 1 pinch Crushed jaggery - ¾ tbsp Dry red chillies – 10 medium spice Curry leaves – 3 sprigs Salt as per taste Oil for roasting the spices – 2 tsp (optional) Instructions: Take a knife and cut the stem of the Amte Kai. Scrape out the black spots on their skin, if any. Now, cut the fruit into thin slices length wise. There will be a tiny seed in the centre. Do not worry. Its edible and can be used in this recipe as its still young and soft. Take a bowl and fill it with a small glass of water. Heat it on medium flame until you notice small bubbles at the bottom. Now, add the sliced Amte Kai into the hot water. Make sure that the fruit is immersed in the water. Then, add a pinch of salt, turmeric powder and mix well. Cook these slices for a minute or two until they are soft. You would notice that the skin and the flesh are separating out. Switch OFF the flame and set it aside for cooling. TIP 1. Do not over-cook or add extra water while cooking. Take a shallow frying pan and heat it. When the pan is hot add split bengal gram and roast for 30 seconds. Add split black gram, fenugreek seeds and roast them together until they slightly change the colour to light brown. Now, dish them out into the blender. Sauté sesame seeds and cumin seeds until they pop. Add them into the blender. Sauté curry leaves for 30 seconds and then add dry red chillies and roast them together until they turn crisp. Lastly, add grated coconut into the pan and sauté for 30 seconds. Switch OFF the flame and let the spices cool down under room temperature. Add these dry roasted spices into the blender along with crushed jaggery, coriander powder and salt. Grind them into coarse powder. Now, add the cooked Amte Kai along with water into the blender and blend into coarse or fine paste based on your preference.

For tempering: Oil – 1.5 tbsp Mustard seeds – ½ tsp Split black gram – ½ tsp Curry leaves – 2 small sprigs Add oil in a pan and heat it. When the oil is hot add mustard seeds and let them splutter. Add split black gram and roast until they slightly change the colour to brown. Add curry leaves and let them sizzle. Switch off the flame. Add this tempering over the yummy chutney and savour. Enjoy fresh Amte Kai chutney along with delicious Jowar roti. This chutney can also be savoured with rice, chapati, puri, dosa or idli. I found Jowar roti to be the best combination for this chutney. Yum! Amte Kai also known as ‘Hog Plum’ in English is a crisp, sour fruit. It is known by various names called Indian plum, Ambade (Tulu), Adavi mamidi (Telugu), Ambazhanga (Malayalam), Amra Kai (Tamil) or Ambarella tree. This fruit is well known for its tangy taste and is mainly consumed by people along the Karnataka coast and Goa. This fruit can be eaten raw with a dash of salt and red chilli powder. But it tastes the best when used as a souring agent in various cuisines. They can also be used to make pickles, chutneys or tangy sauces and dips. Recently, we were introduced to this fruit by a family friend and are grateful to him. Hog plums are rich in antioxidants, vitamin C, iron and protects us against heart diseases. Why not make it a habit of including them in our recipes when there are so many health benefits? Do give a try and let me know your comments.